Chef de Partie

- Prepare and cook menu items according to standardized recipes and presentation

guidelines.

- Ensure that all dishes leaving the section are of the highest quality, properly cooked,

and visually appealing.

- Coordinate with other kitchen staff to ensure timely production and service of orders.

- Manage and maintain a specific section of the kitchen, ensuring that all equipment,

utensils, and ingredients are organized and readily accessible.

- Monitor cooking temperatures, seasoning levels, and cooking times to maintain

consistency and quality.

- Communicate effectively with the Sous Chef or Executive Chef to ensure smooth

operation of the kitchen during service.

- Ensure implementation of safety standards.

- Follows procedures with the use of cleaning supplies