As a Chef de Partie you get to oversee a section of the kitchen, be it larder, fish, sauces, garnish, or hot starter. Therefore the job is sometimes called a station chef or line cook. In large kitchens, you usually get help from a Demi-Chef de Partie, commis or trainee chef. Most modern kitchens offer informal or contemporary menus. you might be interest in working in fine dining rosettes restaurants or Michelin star.

Key responsibilities:

* Setting up the kitchen prior to a restaurant's opening.

* Preparing a particular kitchen station by bringing all food containers to that point in the line.

* Cooking and presenting dishes within your speciality.

* Assisting with marinating, cutting and precooking foods.

* Managing and training any demi-chef de parties or commis working with you.

* Helping the sous chef and head chef to develop new dishes and menus.

* Plating food creatively and maximising customer enjoyment.

* Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety.

* Monitoring portion and waste control to maintain profit margins.

* Cleaning the kitchen before the restaurant closes.

* Cleaning and sanitising their area with warm water and soap.

* Wrapping unused items and storing them in proper areas at the end of a shift.

Position requirements:

* Must have excellent diligence.

* Disciplined, keen to share your knowledge and learn new skills

* Strong dedication to your craft.

* Have good working relationships, rise to the challenge, and adapt well to change.

* Be enthusiastic about your career, collaborator & trustworthy.

* Professional attitude always.

What skills do I need?

* Great cooking skills.

* A cool head.

* An ability to delegate appropriately.

* Organisational flair.

* A good financial acumen and basic understanding of GP.

Salary plus paid overtime.

Strait shifts 5 over 7