Job Title: Chef De Partie
Qualifications & Experience:
Diploma / Certificate in Culinary Arts or Hospitality
3–7 years of experience in a professional kitchen, preferably in a specific section (e.g., meat, fish, pastry)
Requirements:
In-depth knowledge of cooking techniques and kitchen operations
Ability to manage a section independently and train junior staff
Strong understanding of food safety, hygiene, and quality standards
Creativity and attention to detail in food presentation