Chef De Partie
- 1. Station Management
- Oversee and Run a Specific Section: Each Chef de Partie is typically in charge of a particular station (e.g., grill, sauté, pastry, fish, or vegetables). This means preparing and cooking dishes that belong to that section.
- Menu Knowledge: Ensure in-depth knowledge of the dishes in their section, including preparation methods, presentation, and timing.
- Quality Control: Monitor the quality of food being prepared and ensure consistency in taste, presentation, and portion sizes.
- Station Setup & Cleanup: Responsible for setting up and organizing their station before service and maintaining cleanliness throughout the shift. After service, they clean their station thoroughly.
2. Food Preparation
- Ingredient Preparation: Prepare mise en place (ingredients and components) for the station before service. This may include chopping, marinating, or pre-cooking ingredients.
- Cooking and Plating: Cook and assemble dishes according to the restaurant's recipes and standards. This involves high attention to timing and accuracy to meet customer expectations.
- Seasoning & Flavor Profiling: Ensure the seasoning is correct, and that the dish meets the flavor profiles and standards set by the head chef or sous chef.
3. Staff Supervision
- Mentorship & Training: Train junior chefs, cooks, or kitchen assistants assigned to the station, providing guidance and support where necessary.
- Team Collaboration: Work closely with other chefs de partie, sous chefs, and kitchen staff to ensure smooth service. Communication and teamwork are crucial in a fast-paced kitchen environment.
- Delegation: Delegate tasks to commis chefs (junior chefs), ensuring all ingredients are prepped, cooked, and served according to the recipe.
4. Inventory & Stock Management
- Stock Control: Help monitor inventory for the assigned station, ensuring the kitchen has the necessary ingredients and supplies. Report shortages or wastage to the sous chef or head chef.
- Waste Management: Minimize waste by using ingredients efficiently, following correct portioning guidelines, and ensuring leftover food is stored appropriately.
5. Safety & Hygiene
- Food Safety: Follow strict food safety guidelines, including proper storage, handling, and preparation of ingredients to avoid contamination or spoilage.
- Hygiene Standards: Adhere to cleanliness and safety standards in the kitchen, ensuring personal hygiene and a clean workspace at all times.
- Health & Safety Compliance: Follow safety protocols to avoid accidents in the kitchen (e.g., handling knives, hot equipment, etc.).
6. Communication
- Effective Communication with Sous Chef/Head Chef: Keep the head chef or sous chef informed of any issues in the kitchen (e.g., equipment breakdowns, ingredient shortages).
- Work with Front of House (FOH): Coordinate with the front-of-house staff to ensure timely and efficient dish delivery, especially during busy service periods.
7. Administrative Tasks
- Recipe Management: Ensure accurate and up-to-date recipes are followed and may be involved in adjusting them based on feedback or special requests.
- Special Requests: Manage special dietary requirements or modifications to dishes (e.g., vegetarian, vegan, gluten-free).
- Training Records: Document the training of junior staff, including new procedures or changes in dish preparation.
- Special Requests: Manage special dietary requirements or modifications to dishes (e.g., vegetarian, vegan, gluten-free).
- Work with Front of House (FOH): Coordinate with the front-of-house staff to ensure timely and efficient dish delivery, especially during busy service periods.
- Hygiene Standards: Adhere to cleanliness and safety standards in the kitchen, ensuring personal hygiene and a clean workspace at all times.
- Waste Management: Minimize waste by using ingredients efficiently, following correct portioning guidelines, and ensuring leftover food is stored appropriately.
- Team Collaboration: Work closely with other chefs de partie, sous chefs, and kitchen staff to ensure smooth service. Communication and teamwork are crucial in a fast-paced kitchen environment.
- Cooking and Plating: Cook and assemble dishes according to the restaurant's recipes and standards. This involves high attention to timing and accuracy to meet customer expectations.
- Oversee and Run a Specific Section: Each Chef de Partie is typically in charge of a particular station (e.g., grill, sauté, pastry, fish, or vegetables). This means preparing and cooking dishes that belong to that section.
- Culinary training or equivalent experience.
- Experience: 2-4 years of kitchen experience, including experience in various stations.
- Skills: Strong cooking, leadership, organization, and multitasking abilities.
- Attention to detail, physical stamina, passion for food, and professionalism.
- Work Conditions: Ability to work under pressure in a fast-paced kitchen.
- Skills: Strong cooking, leadership, organization, and multitasking abilities.
Full Time Benefits
