Main Duties and Responsibilities
We are seeking a passionate culinary professional to join our pre-opening team as our Chef de Partie.
As part of the pre-opening team, the incumbent will help embed and strengthen our brand’s service & quality standards and establish the relevant protocols to ensure a successful opening.
Key Responsibilities
- The incumbent will assist and supervise the agreed standard of food service during shift.
- Liaise and co-operate effectively with all other associated members of staff.
- Promote the safe use of the kitchen and its equipment.
- Upkeeping the hygiene standards in the kitchen.
- Ensure all relevant food controls, correct temperatures are logged and the agreed standards of food preparation and presentation are adhered to at all times.
- Attend any training that is required by the company.
- To provide a friendly, courteous, quick, efficient and professional service at all times.
- Demonstrate a high standard of personal appearance, always wearing clean Chef’s whites to be changed daily or when necessary. Ensure good personal hygiene.
- Check all prepared mis en place and food stocks (including dry stores) and replenish as necessary and inform the Chef de Cuisine or Executive Sous Chef of any relevant shortages.
- Be aware of all relevant food suppliers and their products. Be in charge of ordering when food supplies are running low in stock in store or cold room.
- Supervise the smooth and efficient service and production of food from the department by working and liaising with the restaurant service staff and ensuring all necessary prep work is completed prior to the commencement of service.
- Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place.
- To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required.
- To ensure all working areas of the kitchen, dry stores and refrigeration are always maintained in a clean and hygienic condition, and especially after the shift has finished.
- Ensure that recipes are maintained and updated.
- To maintain constant quality control of all food prepared and cooked ensuring it is to the Executive chef’s and restaurant standards.
- To provide a clear handover during shift changes
- To report any problems, accidents or kitchen equipment defects to the Executive Chef.
- To make yourself aware and notify your staff to all menu changes, specialties, function menus and changes to standards prior to the commencement of service.
- Any other tasks as assigned by the Executive Chef.
Job Requirements
- Professional qualification in a related field
- 3 to 5 years’ experience, preferably in the hospitality industry. Pre-opening experience would be useful.
- Strong interpersonal, communication and organizational skills.
- Able to work well in a team
