Chef de Partie ( Italian Cuisine Experienced )

•  Take full ownership of an assigned kitchen section, from prep to plating, during every service. •  Prepare, cook, and present dishes that consistently meet the company's quality standards. •  Supervise, train, and schedule Demi Chef de Partie and Commis staff within the section. •  Plan and control stock, ordering, and portioning to manage costs and reduce waste. •  Develop and test new dishes or menu items with the Sous Chef and Executive Chef. •  Follow food safety, hygiene, and cleaning standards set by the company and local health authorities. •  Step in for the Sous Chef when needed and support smooth communication across sections. •  Culinary diploma or degree is preferred; specialized training in a relevant cuisine is a plus. •  At least 4 to 5 years of kitchen experience, including time as a Demi Chef de Partie or similar role. •  Strong leadership and cooking skills; able to manage a section independently and perform well under pressure.

•  Culinary diploma or degree is preferred; specialized training in a relevant cuisine is a plus. •  At least 4 to 5 years of kitchen experience, including time as a Demi Chef de Partie or similar role. •  Strong leadership and cooking skills; able to manage a section independently and perform well under pressure.

Job Brief We are looking for a skilled Chef de Partie to take full charge of a kitchen section and deliver dishes to a consistently high standard. You will manage the section's daily workflow, supervise and train junior chefs, and work closely with the Sous Chef to keep the kitchen running smoothly. This role suits an experienced cook ready to own a section from start to finish. Key Responsibilities •  Take full ownership of an assigned kitchen section, from prep to plating, during every service. •  Prepare, cook, and present dishes that consistently meet the company's quality standards. •  Supervise, train, and schedule Demi Chef de Partie and Commis staff within the section. •  Plan and control stock, ordering, and portioning to manage costs and reduce waste. •  Develop and test new dishes or menu items with the Sous Chef and Executive Chef. •  Follow food safety, hygiene, and cleaning standards set by the company and local health authorities. •  Step in for the Sous Chef when needed and support smooth communication across sections. •  Culinary diploma or degree is preferred; specialized training in a relevant cuisine is a plus. •  At least 4 to 5 years of kitchen experience, including time as a Demi Chef de Partie or similar role. •  Strong leadership and cooking skills; able to manage a section independently and perform well under pressure.