Senior Chef De Partie

Roles and responsibilities

Organising and maintaining your section of the kitchen with precision and care.
Training and leading your team, ensuring clear communication and delegation of tasks.
Managing kitchen orders and providing constructive feedback to improve processes.
Supporting the team and culinary leadership in daily operations.
Overseeing your designated kitchen area and assisting other sections as needed.
Upholding the highest standards of hygiene and safety in the kitchen.
Contributing to the success of weddings and events, with opportunities to expand your skill set in these areas.
Working closely with the Executive Chef to solve operational challenges and enhance kitchen efficiency.
Fostering a team-oriented environment that encourages collaboration and excellence.
Health and Safety Compliance: Adhere to food safety guidelines, including proper food storage, handling, and sanitation practices. Maintain personal hygiene standards in line with food safety regulations.
Menu Knowledge: Maintain an in-depth knowledge of the menu, including ingredients, preparation methods, and presentation, to ensure consistency and quality in food preparation.
Time Management: Ensure that dishes are prepared and served on time, especially during peak hours. Coordinate timing with the rest of the kitchen team to ensure that all components of a dish are completed and served together.
Training and Development: Support the training and mentoring of junior kitchen staff (Commis) and new team members. Provide guidance on techniques, safety practices, and kitchen procedures.

Desired candidate profile

You have at least 4 years of experience in a kitchen environment, ready to step into the Chef de Partie role.
You have a keen eye for detail and a commitment to presenting high-quality dishes.
Your knowledge of kitchen operations is solid, and you're passionate about culinary arts.
Strong communication skills and the ability to manage conflicts effectively are among your strengths.
You're capable of thriving in a fast-paced environment and work well with a diverse team.
Teamwork: Excellent collaboration skills to work as part of a kitchen team, supporting colleagues and ensuring smooth communication with other sections.
Organization: Ability to maintain an organized workstation, keep track of ingredients, and manage mise en place effectively.
Problem-Solving: Ability to identify issues (e.g., ingredient shortages, equipment malfunctions) and take action to resolve them quickly without compromising quality.
Health and Safety Knowledge: Solid understanding of food safety regulations, including proper handling, storage, and cooking of ingredients to avoid contamination and ensure safe, high-quality food.
Creativity: Ability to contribute new ideas to the menu or improve on existing dishes while maintaining the restaurant’s culinary standards.
Adaptability: Ability to work in a fast-paced environment, adapt to changes, and remain calm under pressure, especially during busy shifts.