Chef De Partie
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Job Description
Job Summary: The Chef de Partie will be responsible for managing a specific section of the kitchen ensuring the preparation and presentation of high-quality dishes. This role requires a skilled and dedicated culinary professional with strong organizational skills a passion for food and the ability to lead and motivate a team.
Key Responsibilities:
Section Management:
- Oversee and manage a specific section of the kitchen including mise en place cooking and plating.
- Ensure that dishes are prepared and presented to the highest standards following established recipes and presentation guidelines.
- Monitor and maintain inventory levels for the section ensuring the freshness and quality of ingredients.
Quality Control:
- Conduct regular quality checks to ensure consistency and adherence to culinary standards.
- Ensure proper food handling storage and hygiene practices in accordance with health and safety regulations.
- Address any issues related to food quality or presentation promptly and effectively.
Team Collaboration:
- Supervise and train junior staff within the section including line cooks and kitchen assistants.
- Collaborate with other sections and kitchen staff to ensure smooth and efficient kitchen operations.
- Assist in coordinating with the front-of-house team to ensure timely and accurate service.
Operational Efficiency:
- Assist in the development and implementation of standard operating procedures and best practices for the section.
- Contribute to the planning and execution of daily and special menus including seasonal and promotional dishes.
- Manage section-related administrative tasks including ordering supplies and managing food costs.
Guest Experience:
- Contribute to the creation of unique and innovative dishes that enhance the guest dining experience.
- Address guest feedback related to food quality or presentation ensuring prompt and satisfactory resolution.
Qualifications :
Qualifications:
Education and Experience:
- Culinary degree or equivalent qualification in culinary arts required.
- Minimum of 2-3 years of experience in a similar role within a professional kitchen preferably in high-end restaurants or luxury hotels.
- Proven experience managing a kitchen section and delivering high-quality dishes.
Skills and Competencies:
- Strong culinary skills with a solid understanding of various cooking techniques cuisines and presentation styles.
- Excellent organizational and multitasking abilities with attention to detail and a commitment to maintaining high standards.
- Ability to lead and motivate a team providing guidance and training as needed.
Personal Attributes:
- Passionate about culinary arts and dedicated to creating exceptional dining experiences.
- Strong problem-solving skills and the ability to work effectively under pressure in a fast-paced environment.
- Flexibility to work varied shifts including evenings weekends and holidays.
Remote Work :
No
Employment Type :
Full-time
Employment Type
Full-time
