Demi Chef de Partie

Roles and responsibilities

We are looking for experienced Chefs to join the amazing back of house team at our upcoming upscale Asian fusion cuisine. You will be responsible for the preparation of food, supporting the team of chefs in the kitchen and playing an important role in the overall successful delivery of quality food.

To be considered for this role we require previous experience working in a busy kitchen, whether with a high-volume catering group or a busy independent restaurant. Strong communication skills are important as is a passion for developing a career as a chef. We will provide ongoing opportunities to support this growth.

1. Culinary Skills

• Food Preparation: Mastering the techniques of preparing ingredients, cooking methods, and presentation styles specific to the station they manage (e.g., grill, pastry, sauces, or vegetables).
• Cooking Techniques: A strong understanding of different cooking methods, such as grilling, frying, roasting, poaching, and sous-vide, and how to apply them to different dishes.
• Recipe Execution: Ability to follow complex recipes and ensure that dishes are prepared exactly as described in terms of flavor, texture, and presentation.
• Plating and Presentation: Skill in the art of plating, ensuring that each dish is visually appealing and consistent with the restaurant’s standards.

2. Station Management

• Efficient Workflow: Ensuring that the kitchen station runs smoothly, maintaining a clean and organized workspace, and managing tasks such as food prep, cooking, and cleaning.
• Inventory Control: Managing and maintaining inventory for the specific station, ensuring that ingredients are fresh, properly stored, and ordered when running low.
• Time Management: Prioritizing and executing tasks efficiently to ensure dishes are cooked and presented on time, especially during busy service periods.
• Quality Control: Maintaining consistent food quality and taste, ensuring that all dishes leaving the station meet the restaurant’s standards.

3. Teamwork and Leadership

• Supervision of Junior Staff: Overseeing and mentoring junior chefs, commis chefs, or kitchen assistants, ensuring they are trained in proper techniques, hygiene practices, and the specific duties of the station.
• Collaboration: Working closely with other chefs, including sous chefs, the head chef, and front-of-house staff, to ensure smooth coordination during service.
• Delegation: Assigning tasks to junior kitchen staff, ensuring that responsibilities are clearly understood and executed.

Desired candidate profile

1. Culinary Skills

• Food Preparation: Mastering the techniques of preparing ingredients, cooking methods, and presentation styles specific to the station they manage (e.g., grill, pastry, sauces, or vegetables).
• Cooking Techniques: A strong understanding of different cooking methods, such as grilling, frying, roasting, poaching, and sous-vide, and how to apply them to different dishes.
• Recipe Execution: Ability to follow complex recipes and ensure that dishes are prepared exactly as described in terms of flavor, texture, and presentation.
• Plating and Presentation: Skill in the art of plating, ensuring that each dish is visually appealing and consistent with the restaurant’s standards.

2. Station Management

• Efficient Workflow: Ensuring that the kitchen station runs smoothly, maintaining a clean and organized workspace, and managing tasks such as food prep, cooking, and cleaning.
• Inventory Control: Managing and maintaining inventory for the specific station, ensuring that ingredients are fresh, properly stored, and ordered when running low.
• Time Management: Prioritizing and executing tasks efficiently to ensure dishes are cooked and presented on time, especially during busy service periods.
• Quality Control: Maintaining consistent food quality and taste, ensuring that all dishes leaving the station meet the restaurant’s standards.

3. Teamwork and Leadership

• Supervision of Junior Staff: Overseeing and mentoring junior chefs, commis chefs, or kitchen assistants, ensuring they are trained in proper techniques, hygiene practices, and the specific duties of the station.
• Collaboration: Working closely with other chefs, including sous chefs, the head chef, and front-of-house staff, to ensure smooth coordination during service.
• Delegation: Assigning tasks to junior kitchen staff, ensuring that responsibilities are clearly understood and executed.

4. Menu Knowledge and Creativity

• Menu Understanding: In-depth knowledge of the restaurant's menu, including seasonal variations, special dietary requirements, and signature dishes.
• Adaptability: Ability to adjust to changes in the menu, whether it’s new seasonal items, special requests, or adapting dishes to customers’ preferences or dietary restrictions.
• Innovation and Creativity: Bringing creative ideas to the station, contributing to menu development, and suggesting new dishes or ways to improve existing ones.
• Consistency: Ensuring that every dish prepared at the station is consistent in terms of quality, portion size, and presentation.

5. Sanitation and Food Safety

• Food Safety: Strict adherence to food safety protocols, including safe handling, storage, and cooking temperatures to prevent foodborne illnesses.
• Hygiene Standards: Maintaining a clean, sanitary kitchen environment by following hygiene regulations (e.g., regular hand washing, keeping work surfaces clean, and managing waste).
• Compliance with Regulations: Ensuring compliance with local health and safety regulations, including proper food labeling, allergy management, and cleanliness.
• Cleaning and Maintenance: Ensuring the station, including kitchen tools and equipment, is cleaned and well-maintained at the end of each shift.

6. Communication Skills

• Clear Communication: Communicating effectively with the kitchen team and front-of-house staff to ensure orders are completed accurately and on time.
• Problem Solving: Quickly addressing any issues or mistakes in the kitchen, from incorrect orders to problems with equipment, and finding solutions without disrupting service.
• Order Management: Receiving orders from the head chef or sous chef and translating them into actionable tasks for the team.

7. Stress Management

• High-Pressure Environments: Ability to work under pressure, especially during peak hours when the kitchen is busy. Maintaining composure and focus in a fast-paced, often stressful environment is crucial.
• Adaptability to Changing Demands: Quickly adjusting to changes in order volume, kitchen flow, or special requests during service.
• Problem Solving: Effectively managing unexpected situations, such as running out of ingredients or dealing with equipment failure, without letting it affect service quality.