Reports to: Sous Chef / Head Chef
Job Summary: The Chef de Partie is responsible for managing a specific section of the kitchen, ensuring high-quality food preparation and presentation while adhering to safety and hygiene standards. They work closely with the sous chef and other kitchen staff to create an efficient and productive working environment.
Key Responsibilities:
- Food Preparation and Cooking: Prepare and cook high-quality dishes in accordance with the restaurant's standards. Supervise and assist in the preparation of ingredients and sauces.
- Quality Control: Ensure that all dishes are prepared and presented according to the restaurant's specifications.
- Safety and Hygiene: Adhere to food safety and hygiene regulations, including proper storage and handling of food items. Maintain cleanliness in the kitchen and ensure equipment is properly cleaned and maintained.
- Collaboration: Work closely with other kitchen staff to ensure smooth kitchen operations during service hours. Communicate effectively with front-of-house staff to coordinate timely and efficient service.
Qualifications:
- Culinary degree or equivalent experience in a professional kitchen - Previous experience as a Chef de Partie or similar role
- Strong knowledge of various cooking methods, ingredients, and cuisines
- Ability to work in a fast-paced environment and remain calm under pressure
- Excellent communication and leadership skills
Email applications to [email protected]
