Chef De Partie

Supervise junior staff, ensure high standards of food preparation and presentation, and maintain consistency in quality and hygiene while supporting the Sous Chef and Executive Sous Chef in daily operations. Run the day-to-day operation of the hot kitchen in the absence of the Chef de Cuisine or Sous Chef, taste and season food appropriately before serving, and conduct kitchen briefings to confirm staff comprehension for smooth service. Train and develop junior chefs, discipline employees, and act as a liaison between senior management and line staff. Prepare stocks, sauces, meats, and seafood using traditional Western techniques, utilizing forecasts for food production, purchasing, and manpower planning. Make requisitions for the next day and prioritize daily tasks to ensure on-time delivery.