Chef De Partie

Roles and responsibilities

• A proven track record as a Chef De Partie in a Luxury Hotel environment or Pool Operation Establishment, delivering Sensational Experiences synonymous with FIVE's Award-Winning Service Quality.
• Outstanding Pre-Opening experience in setting up dynamic, seamless and fast-paced Kitchen Operations is advantageous.
• A Culinary Degree or equivalent qualification is preferred.
• Demonstrated proficiency in Culinary Techniques, and Presentation and Plating Methods.
• Strong familiarity with and understanding of how to Safely Use and Maintain kitchen equipment.
• Next-Level Organisational and Leadership skills, effectively leading and inspiring the FIVE Tribe to New Heights
• A Meticulous Eye for Detail, ensuring every aspect of Food Quality and Presentation is perfectly curated.
• Comprehensive knowledge of HACCP (Hazard Analysis and Critical Control Points) principles and practices, and a thorough understanding of Health and Safety Regulations, Food Hygiene Standards, and Best Practices in Restaurant Operations.
• A positive ‘Can-Do!’ Attitude and proactive in Contributing Innovatively towards menu development and culinary concepts.
• Flexibility to work a variety of shifts, including weekends and holidays, based on the requirements of the Hotel.
  

Key Responsibilities

• Meticulously prepares and crafts Delectable Dishes, showcasing an exceptional ‘FIVE-Star’ culinary flair.
• Supervises, organises and oversees a designated Kitchen Division, demonstrating a keen eye for detail and a commitment to delivering Sensational Dishes.
• Ensures the impeccable Organisation and Setup of their section before service periods, ensuring efficiency and smooth operations.
• Collaborates closely with Sous Chefs and the Chef De Cuisine to curate menus that reflect Seasonal Trends and embody our bespoke and stunning ‘FIVE-Styled’ Culinary Vision.
• Contributes to the creation of Next-Level Dishes, Menu Components, and Culinary Displays.
• Takes charge of Leading, Training, and Mentoring the Culinary Team, instilling a Culture of Continuous Learning and Professional Growth.
• Provides Expert Guidance on culinary techniques, time management, and kitchen safety practices.
• Closely monitors Ingredient Stock Levels and adopts a Minimum-Waste approach in placing orders, ensuring a continuous and efficient supply of ingredients.
• Adheres rigorously to Food Safety and Hygiene Protocols, maintaining a spotless, secure, and sanitary kitchen environment that reflects our Commitment to Excellence.
• Fosters collaboration with our FIVE Tribe, ensuring Seamless Correspondence and Coordination during service and special occasions, that upholds our stellar reputation.
• Engages enthusiastically in Menu Tasting Sessions, Assessments, and Staff Training exercises, embracing the visionary approach that defines our award-winning ‘Vibe at FIVE.’

Desired candidate profile

A Chef de Partie (CDP) is a key member of the kitchen brigade, responsible for overseeing a specific section of the kitchen. Here are the key skills and responsibilities associated with this position:

Culinary Skills

1. Cooking Techniques: Proficient in a variety of cooking methods relevant to their specific station (e.g., sautéing, grilling, baking).
2. Recipe Development: Ability to prepare and sometimes create dishes according to the restaurant’s standards and recipes.

Section Management

1. Station Supervision: Managing a specific area of the kitchen, such as the grill, pastry, or sauté station.
2. Order Coordination: Ensuring that dishes from their station are prepared correctly and delivered on time.

Teamwork

1. Collaboration: Working closely with other chefs and kitchen staff to ensure smooth service and communication.
2. Mentorship: Training and guiding junior kitchen staff or apprentices working in their section.

Attention to Detail

1. Presentation: Ensuring that all dishes are plated attractively and meet the restaurant's standards for appearance.
2. Quality Control: Monitoring the quality of ingredients and final dishes before they leave the kitchen.

Time Management

1. Prioritization: Effectively managing time to ensure timely preparation of dishes, especially during busy service periods.
2. Efficiency: Streamlining processes in their station to maximize productivity.

Inventory Management

1. Stock Control: Keeping track of inventory levels for their section and notifying the Head Chef or Sous Chef when supplies need replenishing.
2. Waste Minimization: Implementing practices to reduce food waste and maintain cost efficiency.

Health and Safety Compliance

1. Food Safety Standards: Adhering to health and safety regulations in food handling, storage, and cleanliness.
2. Sanitation Practices: Maintaining a clean and organized workstation throughout the shift.

Creativity

1. Menu Input: Contributing ideas for new dishes or seasonal menus based on culinary trends and customer preferences.
2. Ingredient Utilization: Experimenting with ingredients to develop unique flavor combinations while adhering to restaurant guidelines.