Chef de Partie / Leading Cook

Full-time (48h a week) - Mon-Fri (various shifts)

Reports To: Sous Chef

The Leading Cook is responsible for preparing and cooking dishes in their section, adhering to hygiene and quality standards. He works as part of a team to ensure smooth service. He collaborate with the Sous Chef and the Head Chef to guarantee a menu that meets guests' expectations.

Essential Functions:

Culinary production

• Prepare dishes according to technical specifications and/or recipes
• Ensure proper cooking temperatures
• Ensure the quality of plating and presentation of dishes according to internal and client standards
• Srictly adhere to internal and client food safety guidelines
• Respect hygiene and safety procedures to maintain a clean and healthy work environment
• Apply cleaning and disinfection procedures

Stock Management

• Receive, check, and store goods in designated storage areas
• Anticipate orders: report needs to the Manager
• Minimize food loss and waste
• Participate in inventory counts
• Maintain the proper organization and upkeep of the premises (kitchen, storeroom), equipment, and workstation

• Knowledge of culinary techniques and cooking methods
• Knowledge of food safety standards
• Rigor, autonomy, and organization
• Adaptability
• Customer focus client
• Ability to work in a team

Food handeling Certification:

For all food handling positions, candidates should hold (or be able to obtain) the relevant Food Safety & Hygiene certification according to the level of the role.

The expected certification levels are:

• Level 2 Food Safety & Hygiene for food handlers and catering staff.
• Level 3 Food Safety & Hygiene for supervisors, team leaders, and Sous Chefs.
• Level 4 Food Safety Management (or equivalent) for Head Chefs, Kitchen Managers, and senior operational management.
• Allergen Awareness Training for all employees involved in food handling or food service.