The Chef de Partie, also known as a station chef, is responsible for managing a specific section of the kitchen. This role involves preparing high-quality dishes, ensuring food safety and hygiene, and overseeing junior kitchen staff. The Chef de Partie plays a crucial role in maintaining the kitchen’s standards and contributing to the overall dining experience.

Responsibilities:

• Oversee and manage the daily operations of your designated kitchen station (e.g., grill, sauté, pastry)
• Prepare and cook food according to established recipes and menu standards
• Ensure all food is prepared in a timely manner and to the highest quality
• Monitor and maintain food safety and hygiene standards in the kitchen
• Train and supervise junior kitchen staff and apprentices
• Collaborate with the Head Chef and other kitchen staff to create and develop new menu items
• Manage inventory for your station, including ordering supplies and controlling food waste
• Assist in menu planning and costing to maximize profitability
• Maintain cleanliness and organization in your designated station and kitchen area
• Participate in team meetings to discuss menu changes, kitchen performance, and service issues

Requirements:

• Proven experience as a Chef de Partie or in a similar role in a busy kitchen environment
• Culinary diploma or equivalent professional training is preferred
• Strong knowledge of food preparation techniques and cooking methods
• Excellent leadership and communication skills to effectively manage a team
• Ability to work under pressure in a fast-paced environment
• Good understanding of food safety regulations and hygiene standards
• Creativity and passion for cooking and food presentation
• Flexibility to work evenings, weekends, and holidays as needed

Work Environment:

• Fast-paced, high-pressure kitchen environment
• Requires standing for long periods and performing physical tasks, such as lifting and moving food products
• Interaction with kitchen staff, servers, and management to ensure smooth operations