Senior Chef De Partie - Hot Kitchen

A little taste of your day-to-day
Every service is fast-paced and exacting. Key responsibilities include:
● Manage the hot section (hot kitchen, sauté, grill, roast, fryer, sauce station) during all services, ensuring timely, high-quality output
● Prepare, cook, finish and plate hot dishes to recipe and presentation standards, maintaining correct portioning and temperatures
● Lead, train and mentor junior cooks and commis assigned to the hot section; delegate tasks and supervise shift performance
● Plan mise en place and daily production for the hot section to meet service demands and banquet requirements
● Coordinate closely with garde-manger, pastry and service teams to ensure smooth kitchen flow and timely delivery of covers and events
● Enforce food safety, sanitation, allergen controls and HACCP procedures within the section
● Monitor ingredient usage, control waste, and support stock rotation and basic food-cost management
● Troubleshoot issues during s...