The Chef de Partie is responsible for managing a specific section of the kitchen, preparing and presenting high-quality dishes, and assisting the Sous Chef and Head Chef in ensuring smooth kitchen operations. This role requires culinary expertise, attention to detail, and the ability to work efficiently in a fast-paced environment.
Key Responsibilities:
Prepare, cook, and present dishes within the designated section (e.g., grill, pastry, sauces) according to established recipes and standards.
Maintain high standards of food quality, presentation, and hygiene.
Supervise and train junior kitchen staff within the section.
Ensure all ingredients and supplies are stored and managed properly.
Follow food safety and sanitation regulations at all times.
Assist in menu planning, portion control, and waste minimization.
Collaborate with the kitchen team to ensure timely and efficient service.
Maintain cleanliness and organization of the work station.
Report any equipment issues or shortages to the Sous Chef.
Qualifications & Experience:
Diploma or Degree in Culinary Arts or equivalent.
2-4 years of experience in a professional kitchen, preferably in a similar role.
Knowledge of food safety standards and hygiene practices.
Ability to work under pressure and manage time effectively.
Good communication and teamwork skills.