Chef de Partie

Roles and responsibilities

1. Food Preparation and Cooking

• Cooking Dishes: Prepare and cook food to meet the restaurant’s specifications and maintain high standards of presentation, quality, and taste.
• Station Management: Oversee a specific station in the kitchen (e.g., grill, sauté, pastry, or fish station), ensuring that all food is prepared and cooked properly during service.
• Ensuring Consistency: Ensure consistency in portion sizes, cooking techniques, and presentation, adhering to the restaurant’s recipes and quality standards.
• Recipe Development and Innovation: Collaborate with the Head Chef or Sous Chef to contribute ideas for new dishes or seasonal menu items.

2. Team Management

• Training and Mentoring: Supervise and train junior kitchen staff (e.g., Commis Chefs) within the section, providing guidance on cooking techniques, preparation, and presentation.
• Delegating Tasks: Assign specific duties to team members in their section during service to ensure smooth operation and timely delivery of dishes.
• Quality Control: Monitor the work of junior staff to ensure that all food leaving the kitchen meets the restaurant’s standards and specifications.

3. Stock and Inventory Control

• Inventory Management: Oversee the stock of ingredients in the assigned station, ensuring that supplies are ordered in a timely manner and stored correctly.
• Waste Minimization: Ensure the effective use of ingredients, minimize waste, and maintain the cleanliness of the kitchen environment.
• Preparation for Service: Ensure that all ingredients and preparation tasks are ready before service starts, including organizing and setting up the station.

4. Health and Safety Compliance

• Maintaining Cleanliness: Ensure that the station and kitchen tools are always clean, sanitized, and organized according to health and safety standards.
• Food Safety: Follow strict hygiene practices, including proper food handling, storage, and safe use of kitchen equipment.
• Compliance with Regulations: Ensure compliance with all local food safety regulations and standards, including proper labeling, storage, and sanitation.

5. Working with the Kitchen Brigade

• Collaboration: Work closely with other chefs and kitchen staff to ensure the smooth running of the kitchen and timely delivery of food orders.
• Communication: Communicate effectively with the team, waitstaff, and management to ensure that customer orders are prepared correctly and delivered on time.

Desired candidate profile

Proven experience in a Bakery Chef de Partie role with excellent use of various baking methods, ingredients, equipment and processes
Ability to multitask with good time management and work efficiently under pressure
Knowledge of best cooking practices with experience in European cuisine
Culinary school diploma or qualification from a culinary school
Culinary Expertise: In-depth knowledge of various cooking methods, techniques, and ingredients. Specialized knowledge in the section they manage (e.g., pastry, grill, etc.) is essential.
Leadership and Teamwork: Ability to manage and mentor a team, fostering a collaborative and efficient kitchen environment.
Attention to Detail: Strong attention to detail to ensure food is prepared and presented according to high standards.
Time Management: The ability to manage multiple tasks during service, ensuring that all dishes are prepared and plated on time.
Creativity: A passion for creating new dishes and enhancing the menu with seasonal or innovative recipes.
Physical Stamina: Ability to stand for long periods, work in a fast-paced environment, and handle physically demanding tasks.
Organizational Skills: Strong ability to organize the kitchen, stock, and staff to ensure smooth operation.
Food Safety Knowledge: Thorough understanding of food safety and hygiene practices.
Communication: Good communication skills to interact with kitchen staff, servers, and management effectively.