Catering Chef De Partie (QA)

Operate a specific kitchen station from ingredient prep through cooking, portioning, and service. Oversee inventory control, recipes, and stock rotation to keep production consistent and dishes meeting culinary standards. Ensure efficient station operations by coordinating timing with other chefs, contributing to menu planning, and applying quality assurance. Supervise and train junior cooks, support recipe improvements, and adhere to health, safety, and sanitation requirements.