Chef de Partie

Prepare and produce high-quality, up-market dishes according to the lodge or hotel standards

Ensure authentic and innovative cuisine is consistently prepared and presented to guests

Maintain high standards of food presentation, taste, and portion control

Ensure the kitchen and assigned section are prepared and ready for service before each shift

Support the Senior Sous Chef and kitchen management team in daily kitchen operations

Assist other kitchen sections when required to ensure smooth and efficient service

Work efficiently during busy service periods and perform well under pressure

Follow all standard operating procedures when preparing and serving food

Maintain strict food safety, hygiene, and sanitation standards in accordance with HACCP and food safety regulations

Ensure compliance with health, safety, and security policies and local legislation

Keep the work area clean, organized, and safe at all times

Handle and maintain kitchen equipment, tools, and machinery properly to prevent damage

Monitor food stock levels and assist with food costing and wastage control

Report equipment faults, shortages, or issues to kitchen management

Assist with maintaining accurate kitchen records and documentation

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