Hiring of Chef De Partie

Chef De Partie Job Summary: The Chef De Partie is responsible for preparing and cooking dishes in their designated section of the kitchen. Preferably, should have 3 years+ of experience as a Chef De Partie and proficiency in both local and Western cuisines, given the fusion nature of the restaurant. This role ensures the delivery of high-quality dishes, maintain kitchen standards, and contribute to a positive kitchen environment. Key Responsibilities: Food Preparation and Cooking: Prepare and cook dishes according to recipes and standards set by the Sous Chef. Ensure all food is prepared to the highest standards and in a timely manner. Assist in the development and testing of new recipes. Station Management: Manage a specific section of the kitchen, such as grill, sauté, or pastry. Ensure all ingredients are available and prepped for service. Maintain cleanliness and organization of the station. Collaboration and Communication: Work collaboratively with other kitchen staff to ensure smooth kitchen operations. Communicate effectively with the Sous Chef regarding any issues or needs. Assist other sections of the kitchen as needed. Quality Control: Monitor food quality and presentation. Ensure consistency in taste, portioning, and presentation of all dishes from your station. Conduct regular taste tests to ensure high standards. Health and Safety: Ensure compliance with all health and safety regulations. Maintain a safe and hygienic kitchen environment. Address any safety or hygiene concerns promptly.