Demi Chef de Partie (All-Day Dining Restaurant)

Manage and oversee a specific kitchen section, ensuring smooth operations during service in alignment with the Paris Society concept and LUURA brand standards. Prepare, cook, and present dishes while maintaining consistent portion control, quality, and presentation. Ensure proper mise en place, check all dishes for temperature and taste standards, and supervise junior staff including Commis Chefs. Maintain high hygiene standards, enforce HACCP regulations, and monitor stock levels to support food cost control and minimize waste. Coordinate closely with the Chef de Partie and Sous Chef to ensure accurate, timely service.