The Chef de Partie is responsible for managing a specific section of the kitchen, preparing and presenting high-quality dishes in accordance with restaurant standards. They oversee the day-to-day operations of their station, supervise junior kitchen staff, and ensure compliance with safety and hygiene standards.
Key Responsibilities:
Prepare, cook, and present dishes according to established recipes and standards.
Supervise and coordinate activities of kitchen staff within the assigned section.
Maintain cleanliness and organization of the station and kitchen areas.
Ensure food safety and hygiene standards are strictly followed.
Monitor stock levels and place orders for ingredients and supplies.
Assist in menu planning and development.
Train and mentor junior kitchen staff.
Ensure timely delivery of dishes during service hours.
Collaborate with other kitchen sections to ensure smooth operation.
Follow all safety and sanitation policies.
Skills and Qualifications:
Proven experience as a Chef de Partie or in a similar role.
Formal culinary training/diploma from a recognized culinary institute preferred.
Strong knowledge of food preparation techniques and presentation.
Excellent organizational and leadership skills.
Ability to work under pressure and maintain attention to detail.
Knowledge of food safety and hygiene standards.
Creativity and passion for culinary arts.
Good communication skills.