As a Chef de Partie in an Italian kitchen, you are responsible for overseeing a specific section of the kitchen, such as fresh pasta, antipasti, pizza, grill, meat, fish, sauces, or desserts. You play a key role in preparing authentic Italian dishes using traditional techniques and high-quality ingredients while maintaining consistency and presentation. In larger kitchens, you may be supported by a Demi Chef de Partie, Commis Chef, or trainee chef.

Key Responsibilities:

• Preparing, cooking, and presenting authentic Italian dishes within your assigned section.
• Producing fresh pasta, sauces, pizzas, risottos, or other Italian specialities to a consistently high standard.
• Managing and mentoring Demi Chef de Parties, Commis Chefs, and kitchen trainees.
• Supporting the Sous Chef and Head Chef in developing seasonal Italian menus and introducing new regional dishes.
• Ensuring all food is prepared in accordance with food safety, hygiene, and health & safety regulations.
• Monitoring stock levels, portion control, and food waste to maximise quality and profitability.
• Maintaining the authenticity and consistency of Italian recipes while ensuring efficient service during busy periods.
• Working closely with the kitchen team to deliver a smooth and organised service in a fast-paced environment.
  
  Competitive Salary depending on experience 

As a Chef de Partie in an Italian kitchen, you are responsible for overseeing a specific section of the kitchen, such as fresh pasta, antipasti, pizza, grill, meat, fish, sauces, or desserts. You play a key role in preparing authentic Italian dishes using traditional techniques and high-quality ingredients while maintaining consistency and presentation. In larger kitchens, you may be supported by a Demi Chef de Partie, Commis Chef, or trainee chef.

Key Responsibilities:

• Preparing, cooking, and presenting authentic Italian dishes within your assigned section.
• Producing fresh pasta, sauces, pizzas, risottos, or other Italian specialities to a consistently high standard.
• Managing and mentoring Demi Chef de Parties, Commis Chefs, and kitchen trainees.
• Supporting the Sous Chef and Head Chef in developing seasonal Italian menus and introducing new regional dishes.
• Ensuring all food is prepared in accordance with food safety, hygiene, and health & safety regulations.
• Monitoring stock levels, portion control, and food waste to maximise quality and profitability.
• Maintaining the authenticity and consistency of Italian recipes while ensuring efficient service during busy periods.
• Working closely with the kitchen team to deliver a smooth and organised service in a fast-paced environment.
  
  Competitive Salary depending on experience