Reports To: Sous Chef / Head Chef
Job Summary:
The Chef de Partie is responsible for managing a specific section of the kitchen, ensuring that all dishes are prepared and presented to the highest standards. This role involves overseeing junior staff, maintaining cleanliness, and ensuring that all health and safety regulations are adhered to.
Key Responsibilities:
- Food Preparation and Cooking:Prepare and cook dishes to meet the restaurant’s standards and specifications.
Manage and maintain the station’s mise en place (ingredients and tools).
Ensure that dishes are prepared efficiently and delivered in a timely manner.
- Kitchen Management:Supervise and train junior kitchen staff and kitchen assistants.
Organize and oversee the station’s daily operations.
Assist in the development and implementation of new dishes and menus.
- Quality Control:Ensure that all dishes meet the quality and presentation standards set by the restaurant.
Monitor and maintain the freshness and quality of ingredients used in the kitchen.
- Health and Safety:Adhere to food safety and hygiene regulations.
Maintain cleanliness and organization of the workstation and kitchen equipment.
- Inventory and Stock Management:Assist in managing inventory, including ordering and receiving supplies.
Monitor stock levels and minimize waste.
- Collaboration:Work closely with other chefs and kitchen staff to ensure smooth kitchen operations.
Communicate effectively with front-of-house staff to ensure timely and accurate service.
Qualifications:
- Proven experience as a Chef de Partie or similar role in a high-volume restaurant or hotel.
- Culinary school diploma or equivalent experience preferred.
- Strong knowledge of cooking techniques, food safety, and kitchen operations.
- Ability to work efficiently under pressure and in a fast-paced environment.
- Good leadership and communication skills.
Skills:
- Excellent culinary skills and a passion for food.
- Strong organizational and multitasking abilities.
- Attention to detail and commitment to quality.
- Ability to work as part of a team and manage a section effectively.
Working Conditions:
- Must be able to work long hours, including evenings, weekends, and holidays.
- Physical demands include standing for extended periods and working in a hot, fast-paced environment.
