Chef de Partie

Here’s what you’ll do during a typical day

• Prepare great tasting dishes: Season, cook, and test dishes according to standard recipes, ensuring consistency in taste and presentation
• Supervise the kitchen team: Oversee line cooks to ensure and provide support as needed in the absence of senior chefs to ensure smooth

and efficient operations

• Maintain kitchen cleanliness: Keep all work areas clean, tidy, and free of cross-contamination
• Ensure food quality and storage compliance: Monitor ingredient quality, ensuring proper storage and stock rotation
• Assist with cost management: Contribute to controlling food costs, improving gross profit margins, and meeting departmental financial

targets

• Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest

standards of guest and team member wellbein