Chef De Partie

Position Purpose

To oversee and ensure highquality food production in a designated kitchen section in line with the shops standards and guest expectations. The Chef de Partie is responsible for managing kitchen operations within their section maintaining hygiene and safety protocols and supporting the overall efficiency of the kitchen team.
 

Key Result Areas

1. Food Preparation & Service

2. Kitchen Operations & Hygiene

3. Team Leadership & Training

4. Inventory & Stock Management

5. Compliance with Food Safety Standards

Key Duties & Responsibilities

Food Preparation & Service

• Prepare and cook dishes within the assigned kitchen section following recipes and quality standards.

• Ensure all food is prepared plated and presented according to restaurant specifications.

• Maintain portion control ingredient accuracy and consistency in every dish served.

• Assist in menu development by suggesting innovative ideas and recipe improvements.

Kitchen Operations & Hygiene

• Maintain a clean organized and safe workstation at all times.

• Ensure all food storage and preparation areas comply with health and hygiene regulations.

• Monitor and manage cooking times ensuring prompt and efficient service.

• Follow proper procedures for handling kitchen equipment and tools.

Team Leadership & Training

• Supervise and mentor junior kitchen staff ensuring they follow kitchen protocols.

• Train new team members on best practices hygiene and food safety procedures.

• Work closely with the owners and fellow team members to ensure smooth workflow.

Inventory & Stock Management

• Monitor stock levels and communicate supply needs to the purchasing team.

• Assist in receiving and inspecting food deliveries to ensure quality standards.

• Minimize food waste by practicing efficient stock rotation and portion control.

Compliance with Food Safety Standards

• Adhere to all local food safety and hygiene regulations.

• Ensure proper storage of perishable and nonperishable items.

• Report any maintenance issues or safety hazards in the kitchen.

Corporate Core Values

Continuously display leadership commitment teamwork quality focus and innovation in line with the restaurants mission and values.

Customer Service

• Maintain a positive and professional attitude in the kitchen. 

• Work collaboratively to support smooth service flow between the kitchen and frontofhouse teams. 

• Address any foodrelated customer feedback and suggest improvements to enhance guest experience. 

• Accept and act on constructive criticismif a dish is sent back take note of the feedback adjust as needed and ensure it is reproduced up to the restaurants quality standards.

Risk Management Responsibilities

• Ensure all tasks comply with food safety and workplace health & safety regulations.

• Identify and report any kitchen hazards or risks to the management.

• Follow established kitchen protocols to prevent accidents and ensure a safe working environment.

Essential & Desirable Criteria

Essential Criteria:

• Minimum 35 years of experience as a Chef de Partie or similar role.

• Strong knowledge of culinary techniques kitchen equipment and food preparation.

• Experience working in a highvolume kitchen with fastpaced service.

• Understanding of food safety hygiene regulations and HACCP principles.

• Ability to work efficiently under pressure while maintaining high quality.

• Strong teamwork and communication skills to coordinate with colleagues.

• Flexibility to work shifts weekends and public holidays as required.
   

Desirable Criteria:

• Experience in fast food (grill sandwiches) Italian is a plus.

• Prior experience in menu planning or kitchen management.

• Knowledge of cost control and inventory management.

Before applying candidates must read and understand the responsibilities and requirements of the position and agree to work in accordance with restaurant policies. This job description may be subject to modifications based on operational needs.

Qualifications :

Desirable Criteria:

• Experience in fast food (grill sandwiches) Italian is a plus.

• Prior experience in menu planning or kitchen management.

• Knowledge of cost control and inventory management.

Remote Work :

No

Employment Type :

Fulltime