**Key Responsibilities** Section Management — Take charge of an assigned kitchen section (grill, sauce, pastry, fish, vegetable, etc.) and maintain a smooth, efficient workflow within it. Food Preparation & Cooking — Prepare, cook, and plate dishes following established recipes and presentation standards, keeping taste, texture, and appearance consistent. Team Supervision & Training — Direct and coach Demi Chefs, Cooks, and Cook Helpers assigned to the section, offering instruction on cooking techniques, hygiene, and workflow procedures. Quality Control — Check ingredients for freshness and quality and ensure every dish meets the restaurant's quality standards. Portion & Waste Management — Track portion sizes and regulate ingredient usage to reduce waste while supporting cost efficiency and profit margins. Workstation Cleanliness & Safety — Keep the workstation clean, safe, and organized throughout each shift, adhering to all food safety, hygiene, and sanitation standards. Stock & Inventory Support — Help with daily stock checks, monitor ingredient availability, report waste, and support ordering and stock control for the assigned section. Coordination & Communication — Collaborate with other kitchen sections to ensure seamless service operations and communicate effectively with Sous Chef and Head Chef regarding menu updates and SOP compliance. **Qualifications** - Minimum 2–3 years of experience as a Chef de Partie, with relevant experience in restaurant/cafe. - Strong leadership, communication, and teamwork abilities. - Highly disciplined, responsible, and detail-oriented. - Strong technical cooking skills and knowledge of ingredients related to the assigned station. - Understanding of hygiene, sanitation, and food safety procedures (HACCP is a plus). - Able to work efficiently under pressure while maintaining high standards.

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