Demi Chef de Partie

Roles and responsibilities

The Demi Chef de Partie supports the Chef de Partie and kitchen team in preparing and delivering high-quality Italian cuisine. This role involves assisting with daily food preparation, ensuring consistency in dishes, and maintaining the kitchen's hygiene standards. The ideal candidate will have a passion for Italian food and experience in a fast-paced kitchen environment.

Key Responsibilities

• Assist in the preparation and cooking of Italian dishes such as pasta, pizza, risotto, and other classic dishes.
• Help manage a specific section of the kitchen (e.g., pasta, grill, or pizza station), ensuring timely preparation and delivery of food.
• Follow recipes and kitchen standards to ensure consistency in taste, portion size, and presentation of dishes.
• Monitor stock levels for your section, ensuring ingredients are available and fresh, and assist with inventory checks.
• Ensure all dishes are prepared to the highest standards, maintaining the authentic flavors and presentation of Italian cuisine.
• Maintain a clean and organized work station, ensuring compliance with food safety and sanitation standards.
• Work closely with the Chef de Partie and other kitchen staff to ensure efficient service during busy periods.
• Assist in storing food supplies appropriately, ensuring ingredients are properly labeled and rotated (FIFO system).
• Support the training of junior kitchen staff and kitchen porters as needed.
• Adhere to all health and safety regulations in the kitchen, ensuring food preparation areas are safe and hazard-free.
  

Qualifications

• • Minimum 1-2 years of experience in a kitchen, preferably specializing in Italian cuisine.
  • Previous experience as a Commis Chef or in a similar position is a plus.
  • Strong knowledge of Italian cooking techniques, ingredients, and dishes.
  • Ability to work under pressure in a fast-paced environment.
  • Attention to detail and a commitment to producing high-quality dishes.
  • Excellent organizational skills and time management.
  • Team player with strong communication skills.

Desired candidate profile

1. Culinary Skills

• Food Preparation: Preparing and cooking a variety of dishes according to the menu, ensuring the quality and consistency of food.
• Cooking Techniques: Mastering various cooking methods such as grilling, frying, boiling, and baking to prepare dishes efficiently.
• Knife Skills: Proficiently using knives for chopping, slicing, and dicing ingredients with precision.
• Sauces and Soups: Preparing sauces, stocks, and soups to accompany main dishes.
• Plating: Ensuring dishes are plated attractively and in accordance with the restaurant’s standards and presentation guidelines.

2. Station Management

• Section Responsibility: Managing a specific section of the kitchen (e.g., grill, pastry, vegetable prep) under the guidance of the Chef de Partie.
• Food Consistency: Ensuring that the food prepared in the section is consistent in taste, texture, and presentation.
• Stock Control: Monitoring stock levels, including ingredients and supplies, ensuring that they are used efficiently, and alerting the Chef de Partie when stock needs replenishing.

3. Food Safety and Hygiene

• Health and Safety Standards: Strictly following food safety standards, including handling, storing, and disposing of food safely.
• Hygiene Practices: Maintaining a clean and organized kitchen environment, ensuring all surfaces, tools, and equipment are regularly cleaned and sanitized.
• Regulations Compliance: Adhering to all relevant food hygiene regulations, such as those outlined by local authorities or food safety guidelines (e.g., HACCP).

4. Teamwork and Communication

• Collaboration: Working closely with other kitchen staff, including the Chef de Partie, Sous Chefs, and kitchen assistants, to ensure smooth kitchen operations.
• Clear Communication: Effectively communicating with other kitchen team members regarding order status, food preparation, and any issues that may arise.
• Supporting Colleagues: Assisting other chefs with tasks or covering for them in other sections when required.

5. Time Management and Efficiency

• Multitasking: Managing multiple tasks at once, including cooking and prepping ingredients, while ensuring all dishes are ready in a timely manner.
• Prioritization: Knowing which tasks to prioritize based on the orders in the kitchen and ensuring that orders are completed on time.
• Meeting Deadlines: Ensuring that dishes are completed and ready for service according to the restaurant’s schedule and peak service times.