Chef de Partie 30J25

As a Chef de Partie, you will play a pivotal role in the culinary brigade, working closely with the Head Chef and Sous Chefs to ensure the kitchen runs smoothly and efficiently. Your adept skills in overseeing a specific section of the kitchen will ensure that dishes are prepared to the highest standards, maintaining quality and consistency. You will work in a fast-paced environment, needing excellent organizational and multitasking abilities to manage the workload effectively. Creativity in food presentation and a passion for delivering exceptional culinary experiences will drive your success in this role. Being a key team player, you'll contribute to maintaining a collaborative and dynamic kitchen culture.

Responsibilities

• Prepare and present dishes to commendable standards as per Head Chef's requirements.
• Manage and oversee a specific section of the kitchen during service times.
• Assist in training and developing junior kitchen staff and apprentices.
• Ensure kitchen operations adhere to food safety and hygiene regulations.
• Contribute to menu planning and development by suggesting new dishes.
• Maintain stock levels and place orders for supplies when necessary.
• Work collaboratively with the kitchen team to ensure smooth service flow.
• Conduct daily checks to ensure quality consistency of ingredients and dishes.
• Adapt to any last-minute menu changes or additions during service hours.
• Monitor and manage kitchen equipment to ensure it operates efficiently.
• Control the waste management process to optimize ingredient usage.
• Report any kitchen or equipment maintenance issues to the relevant department.

Requirements

• Proven experience as a Chef de Partie in a similar high-volume kitchen environment.
• Possess a culinary degree or equivalent certification from a recognized institution.
• Strong organizational skills and the ability to multitask effectively under pressure.
• Comprehensive knowledge of various cooking methods, ingredients, and equipment.
• Excellent communication skills to interact effectively with kitchen staff and management.
• Flexibility to work varying shifts including weekends, holidays, and evenings.
• Commitment to hygiene and safety standards in all kitchen activities.