Chef De Partie
Posted on :
07-04-2025
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1 Vacancy
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Job Description
A Chef de Partie also known as a station chef or line cook is a key position in a kitchen. They are responsible for managing a specific section or station in the kitchen and ensuring that dishes are prepared and presented to a high standard.
Key Responsibilities:
Managing a Station: Oversee a specific area of the kitchen (e.g. grill pastry sauces vegetables or fish) ensuring that all dishes are prepared according to the restaurants recipes and standards.
Food Preparation and Cooking: Prepare and cook food items according to the menu and recipes. Ensure the quality consistency and presentation of food meets restaurant standards.
Supervising Kitchen Assistants: Lead and supervise junior chefs or kitchen assistants working in your section ensuring they follow proper procedures and maintain cleanliness and safety standards.
Plating and Presentation: Ensure dishes are properly garnished and presented before being sent out to the customers.
Maintaining Cleanliness: Keep the kitchen station clean organized and wellstocked following food safety and hygiene standards. This includes cleaning and sanitizing utensils equipment and work surfaces.
Stock Control: Monitor and manage the inventory for your section making sure ingredients are available and fresh. Assist in ordering supplies when necessary. Collaborating with Other Stations: Work alongside other chefs in the kitchen ensuring that dishes are prepared on time and that there is proper coordination for complex orders.
Ensuring Compliance: Follow health safety and sanitation regulations. Report any kitchen hazards or issues to the head chef or kitchen manager.
Training and Mentoring: Provide guidance and training to less experienced kitchen staff helping to improve their skills and knowledge.
Skills and Qualifications:
2 years of experience in similar field Culinary Expertise: Strong knowledge of cooking techniques ingredients and food preparation methods specific to the station.
Leadership and Teamwork: Ability to lead a small team and work well with other members of the kitchen. Attention to Detail: Ensure every dish is prepared and presented to perfection.
Time Management: The ability to manage multiple tasks at once especially during busy service times.
ProblemSolving: Quickly resolve any issues that may arise with food preparation or service.
Physical Stamina: The ability to stand for long hours lift heavy items and work in a fast paced hot environment.
Creativity: Depending on the role a chef de partie may have the opportunity to develop new menu items or innovate within their section.
Key Responsibilities:
Managing a Station: Oversee a specific area of the kitchen (e.g. grill pastry sauces vegetables or fish) ensuring that all dishes are prepared according to the restaurants recipes and standards.
Food Preparation and Cooking: Prepare and cook food items according to the menu and recipes. Ensure the quality consistency and presentation of food meets restaurant standards.
Supervising Kitchen Assistants: Lead and supervise junior chefs or kitchen assistants working in your section ensuring they follow proper procedures and maintain cleanliness and safety standards.
Plating and Presentation: Ensure dishes are properly garnished and presented before being sent out to the customers.
Maintaining Cleanliness: Keep the kitchen station clean organized and wellstocked following food safety and hygiene standards. This includes cleaning and sanitizing utensils equipment and work surfaces.
Stock Control: Monitor and manage the inventory for your section making sure ingredients are available and fresh. Assist in ordering supplies when necessary. Collaborating with Other Stations: Work alongside other chefs in the kitchen ensuring that dishes are prepared on time and that there is proper coordination for complex orders.
Ensuring Compliance: Follow health safety and sanitation regulations. Report any kitchen hazards or issues to the head chef or kitchen manager.
Training and Mentoring: Provide guidance and training to less experienced kitchen staff helping to improve their skills and knowledge.
Skills and Qualifications:
2 years of experience in similar field Culinary Expertise: Strong knowledge of cooking techniques ingredients and food preparation methods specific to the station.
Leadership and Teamwork: Ability to lead a small team and work well with other members of the kitchen. Attention to Detail: Ensure every dish is prepared and presented to perfection.
Time Management: The ability to manage multiple tasks at once especially during busy service times.
ProblemSolving: Quickly resolve any issues that may arise with food preparation or service.
Physical Stamina: The ability to stand for long hours lift heavy items and work in a fast paced hot environment.
Creativity: Depending on the role a chef de partie may have the opportunity to develop new menu items or innovate within their section.
Employment Type
Full Time
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