Chef de Partie

Roles and responsibilities

The Demi Chef de Partie supports the Chef de Partie and kitchen team in preparing and delivering high-quality cuisine. This role involves assisting with daily food preparation, ensuring consistency in dishes, and maintaining the kitchen's hygiene standards. The ideal candidate will have a passion for food and experience in a fast-paced kitchen environment.

Key Responsibilities

• Assist in the preparation and cooking.
• Help manage a specific section of the kitchen, ensuring timely preparation and delivery of food.
• Follow recipes and kitchen standards to ensure consistency in taste, portion size, and presentation of dishes.
• Monitor stock levels for your section, ensuring ingredients are available and fresh, and assist with inventory checks.
• Ensure all dishes are prepared to the highest standards, maintaining the authentic flavors and presentation.
• Maintain a clean and organized work station, ensuring compliance with food safety and sanitation standards.
• Work closely with the Chef de Partie and other kitchen staff to ensure efficient service during busy periods.
• Assist in storing food supplies appropriately, ensuring ingredients are properly labeled and rotated.
• Support the training of junior kitchen staff and kitchen porters as needed.
• Adhere to all health and safety regulations in the kitchen, ensuring food preparation areas are safe and hazard-free.

Desired candidate profile

Proven experience in a Cold Kitchen role.
A culinary degree or relevant certification is a plus.
Strong knowledge of food safety, hygiene, and cleanliness standards.
Ability to prepare recipes and manage market orders using the FutureLog system.
Ability to work under pressure and in a fast-paced environment.
Attention to detail and a passion for creativity in food presentation.
A team player with excellent communication skills.
Culinary Skills: Strong cooking techniques and knowledge of various culinary styles, as well as proficiency in preparing a wide range of dishes specific to the section managed.
Leadership and Team Management: Ability to lead and motivate a team, ensuring smooth operations and timely service.
Attention to Detail: A keen eye for detail, ensuring all dishes are presented beautifully and prepared to the highest standard.
Time Management: The ability to manage multiple tasks under pressure, ensuring dishes are prepared and served on time.
Communication Skills: Clear and effective communication with other kitchen staff, front-of-house teams, and management.
Problem-Solving: Ability to handle problems that arise during service, such as equipment failures or ingredient shortages, while maintaining a calm demeanor.
Creativity: Ability to contribute to menu planning and suggest improvements to dishes or presentation.
Adaptability: Flexibility to handle changes in the kitchen, such as special dietary requests, changes in the menu, or busy service periods.