Chef De Partie (Western Cuisine)

Description

Set up and stock stations with all necessary supplies. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Prepare food for service (e.g. chopping vegetables, butchering meat, preparing sauces). - Cook menu items in coordination with the kitchen team. - Follow instructions from the Executive or Sous Chef. - Maintain cleanliness and proper handling of leftover food. - Stock and manage kitchen inventory appropriately. - Ensure dishes are prepared with consistent quality and timing. - Comply with nutrition, sanitation, and safety regulations. - Maintain a positive and professional attitude with team members and guests.

Qualifications and Requirements

- Minimum 8 years of experience in culinary or hospitality settings. - Strong knowledge of Western cuisine and fine dining preparation. - Excellent teamwork and communication skills. - Commitment to maintaining high culinary and hygiene standards. - Ability to work independently and take initiative in a fast-paced retail environment.