Chef De Partie

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