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Chef de Partie

The primary purpose of a chef de partie or line chef is to manage an area of production in a restaurant. This will include daily preparation of meals that are of a five-star standard. This position requires a candidate that works well under pressure. This person must be someone that can give orders within their section of the kitchen and carry out tasks handed down to them by the sous chef and head chef. This will be an amazing opportunity for someone who has had experience in a five-star establishment working as a commis chef.  It would be beneficial for this candidate to be knowledgeable in his/her speciality as a chef.

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