Senior Chef de Partie CDP

Roles and responsibilities

• Demonstrate a good sense of aesthetics, decorating and producing food products within the quality standard guidelines established by the hotel.
• Work closely with standard recipes and presentations to maintain the established quality level of the kitchen.
• Trains subordinates, particularly in their development and training process.
• Assume the responsibilities of the Jr. Sous Chef in his absence.
• Work neatly and cleanly, keeping work areas and walk-ins in accordance with sanitary standards.
• Maintains a cooperative working relationship with fellow employees.
• Respond properly in any hotel emergency or safety situation.
• Performs other tasks or projects as assigned by hotel management and immediate supervisor.
• Prepares and submits food production checklists and inventory reports.
  

Skills And Requirements

• Extensive experience in the kitchen field in the hotel industry. Resort experience will be a plus.
• Hospitality management background/apprenticeship in culinary.
• Must have full knowledge of cooking and presentation of food for all departments in this kitchen.
• Having full knowledge of sanitation requirements in handling food.
• Leadership and training skills.

• 1. Culinary Expertise

• Cooking Techniques: A solid foundation in classical cooking techniques, knife skills, and preparation methods. A Chef de Partie should be proficient in the use of kitchen equipment (ovens, grills, fryers, etc.) and understand how to operate each station effectively.
• Ingredient Knowledge: A good knowledge of ingredients, from meats to vegetables to herbs, and the ability to use them creatively in dishes. This includes understanding the properties of ingredients, seasonality, and how to store and prepare them properly.
• Presentation Skills: The ability to plate food in an appealing, artistic way, adhering to the restaurant’s standards for presentation.

• 2. Attention to Detail

• Consistency: Precision in food preparation, ensuring that every dish is consistently well-made and presented to the same standard.
• Quality Control: Keen attention to detail to ensure that the food served meets quality standards for taste, texture, and presentation.

• 3. Leadership & Team Management

• Supervisory Skills: The ability to lead, train, and motivate a team of junior kitchen staff. Strong communication skills are key to delegating tasks, explaining techniques, and ensuring that the team is focused and productive.
• Problem-Solving: Ability to resolve issues efficiently, such as staffing challenges, ingredient shortages, or last-minute changes to orders.

Desired candidate profile

1. Managing a Specific Station

• Station Control: A Chef de Partie is responsible for overseeing a particular section of the kitchen, such as grill, sauce, fish, or pastry, and ensuring that the section operates efficiently and maintains quality standards.
• Food Preparation: Prepare, cook, and present dishes from the assigned section of the menu. This includes everything from appetizers to entrees, depending on the section, and ensuring the dishes meet the required quality and presentation standards.
• Consistency: Ensure that all dishes prepared within the section are consistent in taste, portion size, and presentation. This includes following recipes, maintaining food quality, and meeting customer expectations.
• Working with Ingredients: Handle, prepare, and store ingredients properly according to health and safety standards. Maintain an awareness of seasonal ingredients and incorporate them into the menu where appropriate.

2. Supervising Junior Staff

• Mentoring and Training: A Chef de Partie often supervises more junior kitchen staff, such as Commis Chefs and Demi Chefs de Partie. They are responsible for training and guiding these staff members in the specific techniques for their station.
• Delegating Tasks: Assign tasks to junior team members, ensuring that everyone understands their responsibilities for the shift. Provide direction during busy service periods and assist in managing the workflow.

3. Quality Control

• Maintaining Standards: Ensure that all food served from the section meets the restaurant’s standards for taste, texture, presentation, and portion size. Monitor the quality of dishes coming out of your section during service and make adjustments as needed.
• Plating: Take responsibility for plating the dishes that come from your station, ensuring that each plate meets the visual and portioning standards set by the head chef or restaurant.
• Taste Testing: Regularly taste the dishes you're responsible for to ensure they are well-seasoned, balanced, and flavorful. This helps maintain the quality of the food consistently.

4. Stock Control & Inventory Management

• Inventory Monitoring: Keep track of stock levels in your section, ensuring that ingredients are fresh, appropriately stored, and available when needed. Notify the Sous Chef or Head Chef when stock levels are low.
• Waste Management: Monitor waste levels and strive to minimize waste by utilizing ingredients efficiently and following portion control guidelines.
• Ordering Supplies: Depending on the kitchen, the Chef de Partie may also assist in ordering the necessary ingredients for their station and ensuring that they are well-stocked for service.

5. Hygiene & Safety

• Health and Safety Compliance: Ensure that food safety standards and hygiene practices are maintained at all times, including proper storage of food, cleanliness of the kitchen, and correct handling of food items.
• Food Safety Standards: Monitor the temperatures of food, especially perishables, and ensure that all food is handled safely according to industry standards (e.g., storing raw meats separately, using color-coded chopping boards).
• Cleaning & Maintenance: Help maintain cleanliness in the kitchen by ensuring that your station is cleaned during and after shifts, including tools, equipment, and work surfaces. This is essential for both safety and hygiene.

6. Assisting with Menu Development

• Menu Input: Depending on the establishment, a Chef de Partie may be involved in the development of new dishes or the creation of seasonal menu items. This includes providing input on flavor combinations, techniques, and presentation ideas.
• Specials & Creativity: Help to create daily specials, seasonal dishes, or new items that showcase creativity while adhering to the restaurant’s style and standards.