Chef De Partie / Demi Chef De Partie

Roles and Responsibilities

• Manage daily kitchen operations, ensuring efficient food production and quality control.
  
• Supervise commis chefs, junior cooks, and other kitchen staff to maintain high standards of service.
  
• Develop menus, recipes, and pricing strategies in collaboration with the executive chef or head chef.
  
• Ensure compliance with health and safety regulations, HACCP guidelines, and company policies.
  
• Maintain accurate records of inventory management, stock levels, and cost control.