Chef De Partie Full Time

Job Purpose

The Chef De Partie is responsible for managing a designated section of the kitchen, ensuring food quality, hygiene, and efficiency in service. This role involves overseeing junior staff, maintaining kitchen standards and procedures, and improving operational performance.

Key Responsibilities

Food Preparation & Quality Control

 Prepare high-quality food based on prescribed recipes and chef instructions.
 Maintain strict cleanliness and food safety standards.
 Ensure proper storage and handling of food materials.

Kitchen Operations & Safety

 Operate semi-complex kitchen equipment while prioritizing efficiency.
 Maintain proper cleaning, degreasing, and storage of kitchen materials.
 Follow established safety protocols for equipment and personal well-being.

Inventory & Stock Management

 Monitor ingredient availability, quality, and quantity.
 Perform routine inventory control and follow record-keeping procedures.

Team Leadership & Training

 Supervise kitchen station employees, ensuring adherence to portion sizes and cooking methods.
 Conduct daily training and guidance for kitchen staff to maintain high motivation.
 Coordinate with Front of House staff on special menu items and events.