Chef de Partie

Key Responsibilities: Manage and oversee a designated kitchen station (e.g., Larder, Grill, or Saucier). Prepare, cook, and present high-quality dishes according to established recipes. Supervise and mentor junior kitchen staff, including Commis Chefs. Maintain strict compliance with food safety (HACCP) and kitchen hygiene regulations. Monitor stock levels, manage portion control, and minimize food waste. Assist the Sous Chef and Head Chef in daily operations and menu development Candidate Requirements: Experience: A minimum of 2 years of professional experience in a similar role is mandatory for permit eligibility. Qualifications: A recognized Culinary Arts degree or diploma is highly preferred. Skills: Proficiency in English (spoken and written), strong organizational skills, and the ability to work under pressure. HACCP: Comprehensive understanding of food safety and hygiene protocols. Hours: 39 hours per week Career level: Experienced [Non-Managerial] Closing date: 02 Jun 2026