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Key Responsibilities:
- Food Preparation:Â Take full ownership of your section, ensuring every dish meets Chef Michael White's recipes and techniques.Â
- Collaboration:Â Work closely with the culinary team to develop and elevate menu offerings with creativity and consistency. Support and guide junior kitchen staff, fostering a collaborative and efficient team dynamic.
- Cooking & Plating: Prepare and cook food to order, ensuring dishes meet the restaurant’s high standards of quality, taste, and presentation.
- Station Management:Â Maintain a clean, organized, and compliant work environment, following all health and safety regulations.
- Inventory Control:Â Monitor stock levels, assist with ordering, and help manage ingredient quality and freshness.
- Adaptability:Â Contribute to ongoing menu innovation and process improvements.
- Previous experience as a Chef de Partie (or similar role) in a high-caliber restaurant or hotel.
- Solid knowledge of diverse cooking methods, ingredients, and cuisines.
- High attention to detail and unwavering commitment to delivering excellence on every plate.
- Ability to perform under pressure in a fast-paced, team-oriented kitchen.
- Flexibility with work schedule, including evenings, weekends, and holidays.
- Strong communication skills.
- Culinary degree or formal training is a plus but not required.
- Be part of an innovative and respected culinary team led by Chef Michael White.
- Opportunity for growth and advancement within the restaurant.
- Competitive pay and benefits package.
- A dynamic and supportive work environment focused on excellence.
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