Chef De Partie Baker

Roles and responsibilities

• Maintain daily mise en place and prepare ingredients
• Inspect and clean food preparations areas, to ensure safe and sanitary food-handling practices
• Ensure the highest standards and consistent quality in the daily preparation
• Keep up to date with the new products, recipes and preparation techniques
• Have full knowledge of all menu items, daily highlights and promotions
• Adhere to recipes and stock management
• Adjust cooking based on guest preferences
• Effective communication between colleagues to ensure a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
• Actively share ideas, opinions and suggestions
• Efficiency in preparations and execution
• Set example to others on personal hygiene and cleanliness on and off duty
• Guide and train the Junior Colleagues on a daily basis to ensure high motivation and productive working environment
• Acquire culinary knowledge and skills to grow as a Junior Sous Chef
  

Qualifications

Your experience and skills include:

• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively and collectively as part of a team
• Add diplomas/certifications required if needed

• 1. Culinary Expertise

• Advanced Cooking Skills: Proficiency in preparing, cooking, and presenting food according to recipes and quality standards.
• Station Specialization: Specializing in a specific station (e.g., grill, sauce, fish, pastry) and mastering the techniques required for that section.
• Knowledge of Techniques: Expertise in various cooking techniques such as grilling, sautéing, roasting, braising, frying, and baking.
• Recipe Knowledge: Understanding and executing standardized recipes and creating new dishes in line with the restaurant’s menu.

• 2. Attention to Detail

• Presentation: Ensuring that food is presented attractively, maintaining consistent portion sizes and high-quality aesthetics.
• Quality Control: Monitoring the quality of ingredients and finished dishes, ensuring that food is of the highest quality before it leaves the kitchen.
• Time Management: Ability to prepare and cook food efficiently, ensuring dishes are ready for service at the right time.

Desired candidate profile

1. Cooking and Preparation

• Food Preparation: Preparing ingredients for cooking, including chopping, slicing, marinating, and seasoning according to recipes.
• Cooking: Cooking dishes to order using various techniques and cooking methods. Ensuring that all dishes are prepared to the required standard.
• Plating and Presentation: Arranging and presenting dishes in an attractive and appetizing manner, in line with restaurant standards.

2. Station Management

• Station Ownership: Taking full responsibility for a specific station within the kitchen (e.g., grill, pastry, sauce, fish, or vegetable station), ensuring it runs efficiently during service.
• Managing Inventory: Monitoring ingredient stock levels and managing the supplies at the station, ensuring everything is available for service.
• Maintaining Equipment: Ensuring that the tools and equipment at the station are in good working condition and cleaned after each shift.

3. Supervising Junior Staff

• Training and Mentoring: Training junior kitchen staff and apprentices on proper cooking techniques, recipes, and station-specific tasks.
• Delegating Tasks: Assigning tasks to junior chefs or kitchen assistants to ensure that the work is distributed evenly and efficiently.

4. Quality Control and Consistency

• Maintaining Standards: Ensuring that each dish prepared meets the restaurant’s quality standards in terms of taste, texture, and presentation.
• Portion Control: Ensuring that food portions are consistent and that dishes are prepared according to the correct recipe portions.

5. Health and Safety Compliance

• Food Safety: Adhering to food safety guidelines, including temperature control, storage, and handling of ingredients.
• Cleanliness: Ensuring that the work area is kept clean and hygienic, following proper sanitation procedures.
• Health Regulations: Ensuring that all kitchen operations comply with health and safety standards, including the use of protective gear when necessary.

6. Communication and Coordination

• Communication with Team: Communicating clearly with other kitchen staff, including the sous chef and other chefs de partie, to ensure efficient service and coordination during busy shifts.
• Liaising with Front of House: Communicating effectively with waitstaff or restaurant managers regarding special requests or issues with orders to ensure smooth service.