Chef de Partie (Larder)

Duties: Take charge of the larder station, ensuring all cold food production including salads, starters, terrines, pates, and cold buffet items meets recipe and presentation standards. Prepare all ingredients, dressings, and components ahead of service with precise knife skills and safe food handling equipment. Monitor inventory, rotate stock using FIFO (First-In, First-Out), record daily usage, and minimize food wastage or spoilage in cold storage. Train, guide, and mentor junior kitchen staff…