Chef de Partie (Le Caf LPM)
Skills
About This Role
Overview
You will take full ownership of your assigned kitchen section managing mise en place, overseeing production, and ensuring that every dish prepared meets Le Caf LPM s standards for taste, consistency, and presentation.
You will also play a key role in supporting and developing junior kitchen staff.
Preparation & Production
You prepare, cook, and present dishes in line with established recipes and brand standards.
You oversee the mise en place and daily operations of your section with precision, ensuring accuracy and consistency in every plate that leaves the kitchen.
Organisation & Hygiene
You maintain a clean, well-organised workstation and take hygiene and food safety regulations seriously.
You monitor portion control, actively work to reduce waste, report stock levels, and assist in managing inventory and ordering.
Leadership & Collaboration
You guide and support junior kitchen staff, helping them grow and perform at their best.
You work closely with the Head Chef and other sections to ensure smooth, timely service, and you re not shy about contributing ideas for menu improvements and new dishes.
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