Catering Chef De Partie (QA)

Operate the assigned kitchen section end-to-end, from ingredient preparation through cooking, portioning, and service. Maintain consistent production output by following established recipes, culinary standards, and quality assurance measures. Oversee inventory control (ordering and stock rotation), ensure food safety and sanitation compliance, and coordinate with the Head Chef and other Chef de Parties. Supervise and train junior cooks while contributing to recipe improvement and menu planning input.