Job Description

As a Chef de Partie, you will oversee a specific section of the kitchen, ensuring the preparation and presentation of high-quality dishes. Your role involves supervising junior chefs, maintaining kitchen hygiene, managing inventory, and contributing to menu development. You will work closely with senior kitchen staff to deliver exceptional culinary experiences.

1. Food Preparation & Cooking

• Station Management: Oversee a designated section (e.g., grill, sauté, pastry) and ensure efficient operation.

• Dish Preparation: Prepare and cook dishes according to menu specifications, maintaining consistency and quality.

• Recipe Adherence: Follow recipes and presentation standards to ensure dishes meet culinary expectations.

2. Team Supervision & Training

• Staff Supervision: Manage and mentor junior kitchen staff, including Commis chefs and kitchen assistants.

• Training: Provide on-the-job training to team members, enhancing their skills and knowledge.

• Performance Monitoring: Assess team performance and provide constructive feedback to ensure continuous improvement.

3. Kitchen Hygiene & Safety

• Sanitation Standards: Maintain cleanliness and hygiene in your section, adhering to food safety regulations.

• Equipment Maintenance: Ensure kitchen equipment is clean, well-maintained, and used correctly.

• Health & Safety Compliance: Follow health and safety guidelines, including proper food storage and handling procedures.

Skill set

• Presentation of food and beverages
• Ability to work in a fast-paced
• high-stress environment for long hours
• Cooking
• Kitchen Management
• Ability to work independently