. Food Preparation:

• Prepare, cook, and plate dishes in your designated section according to the restaurant's recipes and quality standards.

• Ensure that all ingredients are portioned correctly and prepared in a timely manner.

• Maintain a high standard of food presentation and taste.

2. Station Management:

• Organize and manage your section in the kitchen efficiently.

• Keep your station clean and well-maintained, following all safety and hygiene protocols.

• Monitor and manage inventory for your section, including ingredient ordering and stock rotation.

3. Team Collaboration:

• Collaborate with the Head Chef, Sous Chef, and other kitchen staff to coordinate meal preparation and service.

• Communicate effectively with colleagues to ensure a smooth and efficient kitchen operation.

• Assist other team members as needed during busy periods or with prep work.

4. Quality Control:

• Strictly adhere to food safety and sanitation guidelines.

• Ensure that all dishes leaving your station meet the restaurant's standards for taste, quality, and presentation.

• Continuously strive for improvement in the quality of dishes and work with the Head Chef to develop new menu items.

5. Training and Development:

• Train and mentor junior cooks and commis chefs in your section.

• Share your culinary knowledge and skills with less experienced staff members.

• Lead by example in terms of culinary excellence and professionalism.

Qualifications and Skills:

• Proven experience as a Chef de Partie or similar role in a professional kitchen.

• Culinary diploma or equivalent training is preferred.

• Extensive knowledge of culinary techniques, cooking methods, and kitchen equipment.

• Strong understanding of food safety and sanitation practices.

• Excellent time management and organizational skills.

• Ability to work in a high-pressure, fast-paced environment.

• Team player with strong communication and leadership skills.

• Attention to detail and a passion for culinary excellence.