Chef De Partie Savory
- Prepare and cook high-quality savory menu items according to company recipes and standards.
- Manage a designated kitchen station efficiently during food production and event service.
- Ensure consistency in taste, portion size, and presentation.
- Assist with menu preparation, recipe execution, and seasonal menu development.
- Monitor food quality throughout production and service.
- Assist with inventory management, receiving deliveries, and minimizing food waste.
- Prepare food for both off-site catered events and on-site finishing.
- Adapt quickly to changing event schedules and client requests.
- Maintain a clean, organized, and professional kitchen environment.
- Work collaboratively with culinary, operations, and event teams to ensure seamless execution.
- Assist with packing, transportation, and final plating for luxury events when required. Qualifications
- 2–3 years of professional culinary experience, preferably in luxury catering, hotels, or fine dining.
- Experience producing high-volume food while maintaining premium quality.
- Strong knife skills and knowledge of classical and modern cooking techniques.
- Understanding of international cuisines and seasonal ingredients.
- Ability to work under pressure and meet strict deadlines.
- Excellent communication and leadership skills.
- NYC Food Handler Certificate (preferred).
- Culinary degree or equivalent professional experience.
- Flexible schedule, including evenings, weekends, and holidays.
- Fine dining plating and presentation
- Time management and multitasking
- Leadership and team supervision
- Food safety and sanitation
- Inventory control
- Event production and logistics
- Problem-solving under pressure
- Attention to detail
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