Chef de Partie

Please Note: Minimum 2 years contract is applicable for this job. Preparation and Cooking: Prepares and cooks dishes according to recipes and standards, ensuring consistency in taste and presentation. Station Management: Organizes and maintains their station, ensuring ingredients and equipment are ready and properly stored. Quality Control: Monitors portion size, food quality, and hygiene to maintain high culinary standards. Team Supervision: May oversee and train Commis Chefs or junior cooks working within the same section. Health & Safety: Ensures compliance with food safety and sanitation regulations. Skills & Attributes: Strong culinary skills and in-depth knowledge of their specialty area. Ability to work efficiently under pressure in a fast-paced environment. Excellent time management and attention to detail. Good communication and teamwork skills. Hours: 39 hours per week Career level: Experienced [Non-Managerial] Closing date: 26 May 2026