Chef de Partie

Roles and responsibilities

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.
Station Management:

Oversee and manage a specific station in the kitchen, ensuring efficient operation and smooth workflow.
Ensure that all ingredients, equipment, and supplies for the station are available and properly maintained.
Prepare and cook food according to the restaurant’s menu, recipe standards, and health regulations.
Monitor food quality and presentation, ensuring that dishes meet the restaurant’s high standards.
Food Preparation and Cooking:

Prepare ingredients, sauces, soups, garnishes, and other items needed for the station.
Cook food to the required specifications, ensuring dishes are cooked correctly and served in a timely manner.
Plate and garnish dishes according to presentation guidelines.
Coordinate cooking times to ensure food is served fresh and hot.

Desired candidate profile

Education: Technical, Trade, or Vocational School Degree.

Related Work Experience: At least 3 years of related work experience.
Culinary Expertise: Advanced knowledge of cooking techniques, ingredients, and kitchen equipment.
Leadership: Strong leadership and team management skills to supervise and guide junior kitchen staff.
Time Management: Ability to work efficiently under pressure, especially during busy service hours.
Organization: Strong organizational skills to manage multiple tasks and maintain a clean and organized station.
Creativity: Ability to contribute ideas for new dishes or modifications to the menu.
Attention to Detail: A keen eye for the quality, presentation, and consistency of food.
Physical Stamina: Ability to stand for long periods and work in a fast-paced, hot environment.
Health & Safety Knowledge: In-depth understanding of food safety practices and sanitation standards.
Performance Metrics:
Food Quality and Consistency:

Consistently producing high-quality, well-prepared dishes that meet or exceed restaurant standards.
Maintaining consistency in taste, portion size, and presentation for every dish.
Efficiency and Timeliness:

The ability to work quickly without sacrificing quality, ensuring that dishes are delivered on time during service.
Managing the pace of food production to meet demand without delays.
Team Leadership:

Successful management and training of junior staff, with clear communication and support.
Positive feedback from team members about leadership and guidance.
Cleanliness and Organization:

Keeping the station clean, well-stocked, and organized throughout the shift.
Adhering to safety and sanitation standards in food preparation.
Guest Satisfaction:

Positive guest feedback on the quality and presentation of dishes produced by the station.