Chef de Partie ( Mimi Kakushi)
Core
Oversee a specific kitchen station to ensure high-quality, consistent dish preparation and presentation in a fine-dining environment.
Role type
Chef de Partie (IC)
Builds
Production dishes for guests
Domain
Fine dining / Luxury hospitality
Deliverable
physical/clinical work
Required skills
Culinary techniques, food safety compliance (HACCP), portion control, mise en place management, staff supervision, stock rotation (FIFO), cost control
Preferred skills
Pre-opening experience, high-end Japanese cuisine knowledge, design-led concept experience
Technologies
Kitchen equipment
Responsibilities
Manage a specific kitchen section, prepare and present dishes, supervise junior staff, maintain hygiene and food safety standards, monitor stock levels, coordinate with Sous Chef and Head Chef, ensure workstation cleanliness
Seniority
Mid-level, hands-on IC
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