Demi Chef de Partie

Roles and responsibilities

Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.

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. 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.
Support Station Management:

Assist the Chef de Partie in managing the day-to-day operations of the assigned station.
Help ensure that food is prepared and cooked according to the restaurant’s menu and standards.
Work with the Chef de Partie to organize the station and ensure a smooth flow of operations.
Food Preparation:

Prepare ingredients for cooking, such as washing, chopping, and portioning food as directed by the Chef de Partie.
Follow specific recipes and cooking techniques to prepare dishes and maintain consistency in taste and presentation.
Prepare sauces, stocks, soups, and other components according to the station’s needs.
Cooking and Plating:

Cook food items according to recipes and menu requirements, ensuring high standards in taste, texture, and presentation.
Plate dishes according to restaurant standards, ensuring they are visually appealing and properly garnished.
Monitor food quality and adjust cooking times to ensure dishes are delivered at the right temperature and consistency.

Desired candidate profile

Education: High school diploma or G.E.D. equivalent.

Related Work Experience: At least 1 year of related work experience.
Culinary Knowledge: A solid understanding of cooking techniques, kitchen equipment, and food safety practices.
Time Management: The ability to work efficiently under pressure, especially during busy service hours.
Teamwork: Ability to work well with other kitchen staff and contribute to a harmonious team environment.
Attention to Detail: A focus on precision when following recipes and plating dishes.
Cleanliness and Organization: Maintaining a tidy and safe working area, with a focus on food safety and hygiene.
Adaptability: Ability to learn new techniques, adjust to different stations, and handle various tasks as directed by the Chef de Partie.
Performance Metrics:
Food Quality and Consistency:

Ensuring that the food prepared and cooked is of high quality, consistently meeting or exceeding restaurant standards.
Efficiency and Speed:

The ability to keep up with the pace of kitchen operations, particularly during peak hours, while maintaining quality and accuracy.
Cleanliness and Hygiene:

Maintaining a clean and safe working environment, following hygiene standards for food handling and preparation.
Guest Satisfaction:

Positive feedback from guests about the food quality and presentation of dishes from the station.
Teamwork and Communication:

Effective collaboration with other kitchen staff and front-of-house teams, ensuring smooth service.