The Chef de Partie (Cold Section) is responsible for overseeing the cold kitchen section while actively supporting and engaging with all areas of the kitchen. This role requires a hands-on professional who is willing to step beyond their section, contribute to managing daily kitchen operations, and support the leadership team in maintaining quality, consistency, and team performance.

Key Responsibilities

• Take full ownership of the cold section, ensuring high-quality preparation and presentation.

• Prepare and present dishes in line with the clients standards.

• Support and assist in all kitchen sections as operationally required.

• Work closely with Sous Chef and Executive Chef to manage daily kitchen operations.

• Assist with supervising junior kitchen staff and commis chefs.

• Maintain exce...