Key Responsibilities:
Manage your assigned section, ensuring consistency and high standards in food preparation and presentation.
Prepare authentic Italian dishes, including pasta, risotto, antipasti, and other specialties.
Supervise and support junior chefs, ensuring smooth kitchen operations.
Assist in menu development, daily specials, and seasonal offerings.
Maintain stock control, minimize waste, and uphold cost efficiency.
Ensure compliance with HACCP, food safety, and hygiene standards.
Requirements
Requirements:
Previous experience as Chef de Partie in an Italian restaurant is essential.
Strong knowledge of Italian cuisine, ingredients, and cooking techniques.
Ability to work in a fast-paced, high-pressure environment.
Excellent organizational, leadership, and communication skills.
Culinary diploma or equivalent qualification preferred.
