Chef De Partie

Roles and responsibilities

Members ofthe Kitchen Department are responsible for ensuring that all visitors to thehotel are delighted by the quality, creativity, and variety of our food andbeverage offerings in every area of the hotel, and that F& B is regarded asa strong point of differentiation for the hotel in its local market.A Chef de Partie is responsible for the oversight of all culinary dishes thatare prepared in their section. Because of this, a successful Chef de Partiemust be very knowledgeable about their specialty, as well as culinary functionsin general. A person in this role must also be very organized and comfortableworking in a high-pressure environment. A Chef de Partie must also be able togive orders within their section, as well as reliably carry out orders handeddown to them by the Sous Chef and Head Chef.

Qualifications

Bachelor’s Degree or any culinary degree
Must have worked at least one year as a Chef de Partie in Hotels and Restaurants
Excellent leadership and interpersonal skills
Strongly committed to teamwork and customer service
Eye for detail to achieve operational excellence
Section Management

Oversee a specific section of the kitchen (e.g., sauté, grill, pastry) and manage daily operations.
Prepare, cook, and plate dishes according to established recipes and standards.
Food Preparation

Ensure the quality and freshness of ingredients used in the section.
Assist in menu planning and development, contributing creative ideas for dishes.
Quality Control

Monitor food quality and presentation, ensuring that all dishes meet the establishment's standards.
Conduct taste tests and adjust seasonings or presentation as necessary.
Training and Mentorship

Train and supervise junior kitchen staff and apprentices in cooking techniques and station responsibilities.
Foster a collaborative and efficient work environment.
Inventory Management

Assist in managing inventory levels, ordering supplies, and minimizing waste.
Ensure proper storage and handling of food items in accordance with safety regulations.
Maintaining Cleanliness

Maintain a clean and organized workstation and ensure compliance with health and safety regulations.
Participate in regular cleaning schedules and equipment maintenance.

Desired candidate profile

Educational Qualifications

• Culinary Degree: Preferred; completion of a recognized culinary program or apprenticeship.
• Food Safety Certification: Required (e.g., ServSafe or equivalent).

Experience

• Previous Experience: 3-5 years in a professional kitchen, with at least 1-2 years in a similar role (e.g., Demi Chef de Partie or line cook).

Key Skills

• Culinary Expertise: Proficient in various cooking techniques and cuisines, with strong knowledge of food preparation and presentation.
• Leadership Skills: Ability to supervise and train junior kitchen staff, promoting teamwork and collaboration.
• Time Management: Excellent organizational skills, capable of managing multiple tasks in a fast-paced environment.

Personal Attributes

• Passionate About Food: A strong enthusiasm for culinary arts and creating exceptional dishes.
• Creative and Innovative: Ability to contribute to menu development and dish presentation ideas.
• Attention to Detail: Focused on quality, consistency, and aesthetics in food preparation.

Technical Skills

• Knowledge of Kitchen Equipment: Familiarity with commercial kitchen tools and equipment relevant to the assigned section.
• Basic Menu Development: Understanding of recipe creation, portion control, and adherence to menu standards.

Additional Qualifications

• Flexibility: Willingness to work various shifts, including evenings, weekends, and holidays.
• Multilingual Skills: Proficiency in additional languages can be beneficial in diverse kitchen environments.