The Chef de Partie – Wok chef is responsible for leading and managing the wok section during service, delivering consistently high-quality dishes that reflect Delta Rue's Vietnamese and French-inspired culinary identity.
Key Roles and Responsibilities
- Ensure the wok section is fully prepared and organised before each service.
- Prepare and cook dishes using traditional and contemporary wok techniques.
- Work closely with other sections to ensure smooth and efficient service.
- Maintain consistently high standards of flavour, texture, appearance and portion control.
- Ensure all ingredients are fresh, correctly stored and prepared to the required standard.
- Minimise waste through accurate preparation, portion control and responsible use of ingredients.
- Comply with HACCP principles, food safety legislation and Sofitel/Accor food safety procedures.
- Correctly store, label, date and rotate food products in accordance with food safety requirements.
- Maintain appropriate personal hygiene and safe food-handling practices at all times.