Chef de Partie - Mon-Fri (35hrs with overtime available)
Core
Prepare and cook dishes according to recipes and standards, manage station production, and maintain kitchen cleanliness and equipment.
Role type
Chef de Partie (line cook/line manager)
Builds
Prepared meals for clients in hospitality venues (offices, stadiums, cathedrals, universities)
Domain
Hospitality / Food Service
Required skills
Cooking techniques, Food safety and sanitation, Station management, Recipe adherence, Equipment maintenance, Time management
Preferred skills
Menu development, Team collaboration, Attention to detail, Ability to work in fast-paced environments
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