Chef De Partie

Roles and responsibilities

A Chef de Partie (also known as a Line Cook or Station Chef) is a key member of a kitchen team, responsible for overseeing a specific section or station of the kitchen. In larger kitchens, they typically manage one area of food preparation or cooking, ensuring that food is prepared and served to the highest standards of quality and consistency. This role is an important stepping stone for career advancement in the culinary world, often leading to positions such as Sous Chef or Head Chef.

Key Responsibilities of a Chef de Partie:

1. Managing a Specific Station:

   • Each Chef de Partie is assigned a specific station in the kitchen, such as grill, sauté, pastry, fish, soup, or vegetable.
   • They are responsible for all aspects of food production at their station, including preparation, cooking, plating, and presentation.

2. Food Preparation:

   • Prepare and cook food according to the menu and recipes, ensuring that each dish meets the required quality standards.
   • Prepare ingredients (chopping vegetables, marinating proteins, etc.) ahead of cooking and ensure that everything is organized and ready for service.

3. Maintaining Station Cleanliness and Organization:

   • Keep the station clean and organized, ensuring all tools, utensils, and ingredients are within reach and ready to use.
   • Follow proper sanitation procedures to avoid cross-contamination and ensure food safety in line with health regulations.

4. Supervising Junior Staff:

   • Work closely with commis chefs (junior kitchen staff) to ensure that tasks are completed efficiently and correctly.
   • Train and mentor less experienced staff at their station, providing guidance on cooking techniques and kitchen protocols.

5. Quality Control:

   • Monitor the quality of the food being prepared at their station to ensure consistency, taste, and presentation standards are maintained.
   • Taste and adjust seasonings as necessary to ensure the food meets the expected flavor profile.

6. Time Management and Coordination:

   • Work with other chefs in the kitchen to ensure the timing of dishes is synchronized so that all parts of a meal are ready at the same time.
   • Communicate effectively with the sous chef, head chef, and other kitchen staff to manage service efficiently.

7. Stock Management:

   • Oversee the ordering, storage, and rotation of ingredients at their station.
   • Ensure that inventory is kept at appropriate levels and that all supplies are fresh and in good condition.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high-quality product and ensure courteous, professional, efficient and flexible service that supports the outlet’s operating concept and Hyatt International standards.

Qualifications

Please ensure that you have discussed your interest in this position with your Human Resources Department before you apply online.

Desired candidate profile

• Culinary Expertise:

  • In-depth knowledge of cooking techniques and methods specific to the station they manage (e.g., sautéing, grilling, baking).
  • Ability to create high-quality dishes that meet the restaurant's standards of presentation, taste, and portion control.

• Time Management and Multitasking:

  • Ability to manage multiple tasks simultaneously, especially during busy service times.
  • Prioritize tasks efficiently to ensure that dishes are prepared and served on time.

• Teamwork and Leadership:

  • Ability to work well within a team and collaborate with others in a high-pressure environment.
  • Leadership skills to guide, train, and mentor junior chefs and kitchen staff.

• Attention to Detail:

  • Ensuring that each dish is prepared and presented to the highest standards, including portion sizes, garnishing, and plating.
  • Ability to spot issues early and correct them before they affect the overall meal quality.

• Knowledge of Ingredients and Techniques:

  • Strong understanding of ingredients, their characteristics, and how they interact in cooking.
  • Familiarity with international cuisines, dietary restrictions, and cooking techniques to create a wide variety of dishes.

• Communication Skills:

  • Clear communication with kitchen staff and front-of-house staff to ensure smooth service.
  • Ability to take direction from the sous chef and head chef and communicate any issues or challenges during service.

• Adaptability:

  • Ability to remain calm under pressure, especially during peak service hours.
  • Flexibility to take on different tasks or work at different stations when needed.

• Physical Stamina:

  • Ability to stand for long hours, work in a fast-paced environment, and perform physically demanding tasks.