Chef de Partie

Roles and responsibilities

The Chef de Partie is responsible for managing a specific section of the kitchen, ensuring food preparation and cooking meet the highest standards. This role requires strong leadership, culinary expertise, and the ability to train and supervise junior chefs.

Prepare and cook dishes according to restaurant standards and recipes.
Ensure food is plated and presented professionally before serving.
Monitor portion sizes, cooking times, and consistency to maintain quality.
Assist with menu development by contributing new dish ideas.
Supervise and train Commis Chefs and junior kitchen staff.
Delegate tasks to ensure efficient workflow in the kitchen.
Provide coaching and guidance to improve team performance.
Lead by example in maintaining kitchen discipline and organization.
Maintain a clean and organized workstation at all times.
Ensure compliance with health, safety, and food hygiene regulations.
Properly store ingredients, ensuring freshness and quality control.
Minimize waste and ensure cost-effective kitchen operations.
Monitor ingredient usage, stock levels, and requisitions.
Coordinate with Junior Sous Chef and Sous Chef to ensure timely ordering of supplies.
Managing a Specific Section of the Kitchen
Station Management: A Chef de Partie is in charge of a specific section or station in the kitchen, such as the grill, pastry, sauces, fry, or cold station. They are responsible for ensuring all tasks related to that station are completed efficiently and to the highest standards.
Supervision of Junior Staff: Depending on the size of the kitchen, the Chef de Partie may oversee other kitchen staff working under them, such as commis chefs or kitchen assistants. They provide guidance, training, and feedback to ensure all tasks are completed correctly.
Maintaining Standards: Ensure that all dishes from their section are prepared and plated according to the restaurant's standards and recipes. This includes cooking, seasoning, and presenting dishes to the desired quality.

Desired candidate profile

Culinary diploma or equivalent certification from a recognized institution.
5+ years of experience in a professional kitchen, preferably minimum 2 years in the similar role.
Strong knowledge of culinary techniques, flavors, and plating.
Ability to lead a team and train junior staff.
Excellent time management, multitasking, and organizational skills.
Ability to work under pressure in a fast-paced, high-volume kitchen.
Strong understanding of food safety regulations and kitchen hygiene.
Preparation and Cooking
Ingredient Preparation: Prepare all ingredients and items required for their section. This can include chopping vegetables, marinating meats, mixing dough, or preparing sauces.
Cooking: Execute cooking techniques specific to the section they manage. For example, a Chef de Partie in the grill section would be responsible for grilling meats, while a pastry Chef de Partie would be tasked with making desserts or baked goods.
Quality Control: Monitor the quality of food at every stage of preparation to ensure it meets both the restaurant's standards and any dietary requirements (such as allergies or special dietary restrictions).
Plating and Presentation: Plate food attractively and ensure that presentation is consistent with the restaurant's guidelines.
Kitchen Organization and Cleanliness
Station Cleanliness: Ensure that their station is always clean, organized, and complies with health and safety regulations. This includes keeping the workspace tidy, sanitizing equipment, and cleaning utensils and cooking tools.
Inventory Management: Maintain an adequate stock of ingredients at their station. They are responsible for monitoring the inventory levels of their specific section and ordering supplies when necessary.