Chef de Partie

Job Summary:

The Chef de Partie is responsible for managing a specific section of the kitchen, ensuring the preparation and presentation of high-quality dishes. This role requires culinary expertise, attention to detail, and the ability to work collaboratively in a fast-paced environment. The ideal candidate will contribute to menu development and maintain high standards of food safety and quality.

Key Responsibilities:

• Food Preparation and Cooking:
• Oversee the daily operations of a specific kitchen section (e.g., grill, sauté, pastry).
• Prepare and cook menu items according to recipes and presentation standards.
• Ensure that all dishes are produced in a timely manner and meet quality expectations.
• Menu Development:
• Assist in the creation and development of new menu items and specials.
• Contribute ideas for seasonal menu changes based on ingredient availability.
• Staff Management:
• Supervise and train junior kitchen staff and apprentices within the section.
• Assign tasks and ensure team members are performing their duties effectively.
• Quality Control:
• Monitor the quality of food production, ensuring consistency in taste and presentation.
• Conduct taste tests and make necessary adjustments to recipes and dishes.
• Inventory Management:
• Assist in managing inventory for the section, including ordering and stock rotation.
• Ensure proper storage and handling of food products to minimize waste.
• Food Safety and Hygiene:
• Adhere to food safety and sanitation regulations at all times.
• Maintain cleanliness and organization of the kitchen area and equipment.

Qualifications:

• Education:
• Culinary degree or equivalent experience in a professional kitchen.
• Experience:
• Minimum of 2-4 years of experience in a culinary role, with at least 1 year as a Chef de Partie or similar position.
• Experience in high-volume kitchens or fine dining establishments is preferred.
  
  

Skills

Fluent in English

Kitchen Safety