Chef De Partie

* Manage the daily operations of the assigned kitchen section, such as Hot Kitchen, Cold Kitchen, Pastry, Sushi, Robata, or other designated areas. * Prepare and cook food according to approved recipes, specifications, and presentation standards. * Ensure consistent quality, taste, portion size, and presentation of all dishes. * Organize and complete daily **mise en place** before service. * Supervise and guide Commis Chefs and other junior kitchen team members. * Allocate duties to team members and ensure smooth workflow during service. * Monitor food preparation and ensure orders are completed accurately and on time. * Maintain proper food storage, labelling, stock rotation, and temperature control. Work Location: In person