Chef de Partie

**KEY RESPONSIBILITIES** Section Leadership * Take full responsibility for the setup, preparation, and service of your assigned section. * Deliver dishes consistently to recipe, portion, temperature, and presentation standards. * Organize daily mise en place and allocate tasks to junior team members. * Anticipate service needs and communicate clearly with the Sous Chef and pass. Quality \& Cost Control * Monitor product quality, stock rotation, yields, and portion control. * Minimize waste and support food\-cost objectives without compromising quality. * Maintain food safety, hygiene, HACCP, allergen, and temperature\-control requirements. * Ensure equipment is used correctly and the section remains clean and audit\-ready. People \& Development * Train and coach Demi Chefs and Commis Chefs in Rowley's standards. * Give clear direction during service and support a respectful, accountable kitchen culture. * Participate in briefings, stock counts, and operational improvement initiatives. WHAT WE'RE LOOKING FOR * 2\-4 years of progressive culinary experience with proven responsibility for a kitchen section. * Strong cooking fundamentals and understanding of restaurant service flow. * Knowledge of food safety, HACCP, stock rotation, and portion control. * Confident communicator who can guide junior chefs and maintain standards under pressure * Steakhouse, grill, or high\-volume restaurant experience is an advantage. Pay: From ﷼4,500\.00 per month Work Location: In person