Chef de Partie

Duties:

Food Preparation & Production:

Prepare and cook dishes in the assigned section to the highest standard.
Ensure consistent quality, taste, and presentation in line with lodge standards.
Contribute to menu development and daily specials as requested by the Executive Chef.

Teamwork & Leadership:

Supervise junior kitchen staff and interns within the section.
Assist in training and mentoring team members in culinary skills, plating, and hygiene practices.
Communicate effectively with other kitchen sections to ensure smooth service.

Quality & Standards:

Maintain 5* standards of hygiene, safety, and sanitation according to HACCP and lodge policies.
Ensure all food is stored and handled according to safety regulations.
Monitor stock levels and report shortages to Sous Chef or Executive Chef.

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