Prepare and cook food items according to established recipes, plating standards, and presentation guidelines
Oversee and supervise a section of the kitchen, ensuring all team members adhere to operational procedures and quality standards
Maintain strict adherence to food safety, hygiene, and health regulations at all times
Monitor and control food costs within the assigned section whilst minimising waste
Manage inventory of ingredients and supplies, reporting stock levels and placing orders as required
Train and mentor junior kitchen staff, providing guidance on cooking techniques and kitchen protocols
Collaborate with the Head Chef and other Chefs de Partie to develop and refine menu items
Ensure consistent quality and presentation of all dishes served to guests
Maintain a clean, organised, and efficient work station and kitchen section
Respond promptly to service requirements and adapt to changing priorities during service periods
Contribute to the development of new dishes and seasonal menu offerings
Communicate effectively with front-of-house staff to ensure seamless service delivery
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