The Chef de Partie is responsible for supervising a specific section of the kitchen ensuring the preparation and presentation of high-quality dishes and maintaining consistency in standards. This role requires culinary expertise strong organisational skills and the ability to lead and motivate junior kitchen staff.

1. Daily Preparation:

• Execute daily food preparation and tasks as assigned by the Sous Chef.
  
• Maintain food quality and presentation standards as set by the restaurant.
  

2. Recipe and Portion Control:

• Prepare food according to standard recipe cards ensuring portion control and minimising waste.
  
• Follow production schedules and utilise excess ingredients effectively.
  

3. Inventory and Stock Management:

• Maintain adequate stock levels ensuring all ingredients are of sufficient quantity and quality.
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