Chef De Partie

Roles and responsibilities

• Food Preparation and Production:
  • Assist in the preparation and cooking of large quantities of food according to set menus and recipes.
  • Ensure consistency in food quality and presentation.
  • Manage the preparation and production of specific sections of the kitchen as directed by senior chef.
• Kitchen Management:
  • Support the Chef de Partie in the day-to-day operations of the kitchen.
  • Supervise and mentor junior kitchen staff, including Commis Chefs and casuals.
  • Assist in the development and testing of new recipes and menu items.
  • Ensure efficient use of kitchen resources and minimize waste.
• Food Safety and Hygiene:
  • Adhere to all food safety and sanitation standards.
  • Ensure all kitchen staff comply with health and safety regulations.
  • Oversee the proper storage and handling of ingredients and prepared foods.
• Inventory and Supplies:
  • Assist in managing inventory, including ordering, receiving, and stock rotation.
  • Monitor and maintain stock levels to ensure uninterrupted kitchen operations.
  • Collaborate with the Senior Chef de Partie and purchasing department to ensure quality and cost-effectiveness of supplies.

Qualifications

• Experience:
  • Minimum of 2-3 years of experience in a similar role, with significant experience in bulk food production.
  • Proven experience in high-volume catering or staff cafeteria environments.
• Skills:
  • Strong cooking skills with a focus on large-scale food production.
  • Excellent organizational and time-management abilities.
  • Leadership skills with the ability to supervise and motivate a team.
  • Good communication skills and the ability to work as part of a team.
  • In-depth knowledge of food safety and hygiene regulations.

Desired candidate profile

1. Specialized Station Management

• Section Responsibility: The Chef de Partie oversees a specific section of the kitchen, such as the grill, pastry, sauté, fish, or sauces station.
• Daily Prep: Responsible for preparing ingredients and dishes specific to their station, ensuring all items are ready for service.
• Station Efficiency: Ensures that the station runs efficiently, and all dishes are produced on time and to the required standards.

2. Culinary Expertise

• Cooking Techniques: Mastery of cooking techniques and methods relevant to the station (e.g., grilling, roasting, sautéing, baking, etc.).
• Recipe Execution: Follow and execute recipes accurately while maintaining quality, taste, and presentation.
• Menu Knowledge: In-depth knowledge of the menu and the dishes within their station, ensuring consistency in preparation and presentation.

3. Supervision and Leadership

• Managing Kitchen Staff: Supervise, train, and guide junior kitchen staff (e.g., Commis Chefs, Kitchen Assistants) working within the section.
• Task Delegation: Delegate tasks effectively and ensure junior staff understand their responsibilities during service and prep times.
• Quality Control: Ensure that all food leaving the station meets the highest quality standards, checking for consistency in taste, presentation, and portion size.

4. Inventory and Stock Management

• Stock Control: Monitor and control the stock for the station, ensuring proper rotation of ingredients and reducing waste.
• Ordering Supplies: Communicate with the Sous Chef or Head Chef regarding inventory needs, ensuring that the kitchen is stocked with the necessary ingredients and tools.
• Storage and Hygiene: Maintain proper storage of ingredients and follow hygiene protocols to prevent contamination.