Chef de Partie

About the role

The Chef de Partie will lead a kitchen section, ensuring consistent quality, taste and safety of all dishes produced. Working closely with the Sous Chef, this role balances hands‑on cooking with supervision, cost control and compliance with public health standards.

Key responsibilities

• Direct, coach, support and evaluate team members in the assigned section.
• Prepare dishes according to corporate recipes, maintaining taste consistency.
• Coordinate and delegate tasks, supervise daily production and conduct recipe reviews.
• Prepare electronic food requisitions, verify deliveries and report discrepancies.
• Oversee any main kitchen section (sauce, fish, roast, cold, etc.) and ensure HACCP and public health standards are met.
• Control production levels, suggest cost‑saving ideas and manage inventory to minimise waste.
• Maintain accurate records, timesheets and financial reports for cost containment.
• Monitor workstation hygiene, personal appearance and uniform compliance.

Required profile

• Excellent food knowledge and thorough understanding of culinary terminology.
• Ability to read, follow and execute company recipes with precision.
• Strong supervisory skills; capable of assigning tasks and evaluating performance.
• Familiarity with public health regulations (US, Canadian, Australian, etc.) and HACCP procedures.
• Detail‑oriented with the ability to maintain immaculate recipe documentation.

Required skills

• Food safety (HACCP) compliance
• Recipe development and standardisation
• Cost control and inventory management
• Electronic requisition and delivery verification