Chef de Partie

Responsibilities: Food Preparation: Prepare and cook dishes for your designated station, following recipes and presentation standards Section Management: Organize and oversee your station, delegate tasks, and ensure smooth workflow during service Quality Control: Check the quality, taste, and presentation of all dishes before they leave the kitchen Teamwork: Work closely with the Sous Chef and Head Chef to deliver menu items consistently Hygiene & Safety: Maintain strict hygiene, cleanliness, and food safety standards Qualifications Culinary arts degree or certificate from a vocational school Proven experience as a Chef de Partie or Senior Line Cook Strong culinary skills and ability to manage a section independently Leadership skills to supervise junior cooks or commis chefs Good knowledge of HACCP and kitchen health & safety procedures Benefits Team: Becoming a member of an organization that cares about its people, the environment, and the local communities Grow: Have room to grow and develop via numerous opportunities for learning, professional development, and career advancement Care: Competitive remuneration package, Accommodation & daily transportation, Full board meals, Departmental training

Job Tags: Κέρκυρα