Chef De Partie

 Prepare, cook, and present dishes within your section according to the highest standards.

 Supervise and train junior kitchen staff, including Commis Chefs, to ensure they are working effectively and

efficiently.

 Ensure that the kitchen and your section are kept clean and meet health and safety standards.

 Monitor stock levels, order supplies, and manage inventory for your section.

 Quality Control : Ensure that all dishes leaving the kitchen are of high quality and consistently well-presented.

 Assist in the development and planning of new dishes and menus.

 Assist in controlling food costs and minimizing waste.

 Adhere to all food safety and hygiene regulations and standards.

 Work closely with other sections of the kitchen to ensure smooth and efficient service.