Catering Chef

Roles and responsibilities

The Senior Chef de Partie is to assist the Sous Chef in managing a specific section of the kitchen, ensuring the preparation, cooking, and presentation of dishes meet the restaurant's standards. They are responsible for leading a team of cooks and commis chefs, delegating tasks, and ensuring smooth operations during service. Additionally, Senior Chefs de Partie may assist in menu development, recipe creation, and inventory management for their section. They also play a role in training and mentoring junior kitchen staff, ensuring they adhere to culinary standards and safety protocols.

Job Responsibilities 1

Supervise and coordinate the preparation and cooking of dishes in their designated section of the kitchen, ensuring quality, consistency, and timely service.

Lead and motivate a team of cooks and commis chefs, delegating tasks and providing guidance and support as needed.

Assist in menu planning and development, contributing ideas for new dishes, specials, and seasonal offerings.

Monitor inventory levels of ingredients and supplies for their section, and assist in ordering and stock rotation to minimize waste and ensure freshness.

Maintain cleanliness and organization in their section of the kitchen, adhering to food safety and sanitation standards.

Ensure adherence to recipes, portion sizes, and presentation standards, conducting regular quality checks to maintain standards.

Train and mentor junior kitchen staff, providing instruction on cooking techniques, food safety procedures, and kitchen protocols.

Collaborate with other kitchen staff and departments to ensure smooth coordination during service and special events.

Assist in maintaining kitchen equipment and facilities, reporting any maintenance issues or equipment malfunctions promptly.

Contribute to a positive and collaborative work environment, fostering teamwork, communication, and mutual respect among kitchen staff.

Desired candidate profile

Minimum 5 year(s) working experience, 3 year(s) relevant working experience, 2 year (s) GCC is a plus

Proficient in cooking techniques, flavor combinations, and culinary trends relevant to their designated section.

Capable of leading a team, delegating tasks effectively, and providing guidance and support to junior kitchen staff.

Knowledgeable about menu planning, recipe creation, and the ability to contribute innovative ideas for new dishes and specials.

Skilled in managing time and resources efficiently to meet service demands while maintaining quality and consistency.

Able to maintain high standards of cleanliness, organization, and food presentation in their section of the kitchen, ensuring adherence to established culinary standards.