Un chef de Partie , Departement,Kitchen • Under the direction of the Head Chef, Sous Chef or Senior Chef de Partie, prepare and produce food as directed using modern methods, equipment, and fresh food. • Ensure that the section operates effectively on a daily basis • Ensure that all food cooked and served is of a high quality. • Maintain sufficient level of mise en place for Lunch and Dinner service. • Ensure that Staff meals are of a good wholesome and healthy standard. • Provide junior members of the kitchen team with support in training and development so that service and product delivery is consistent