Job Description

Job Summary:
The Chef de Partie is responsible for managing a specific section of the kitchen (e.g., sauces, grill, pastry, etc.), ensuring high-quality food preparation, maintaining hygiene standards, and supervising Commis Chefs. They must work efficiently under pressure while adhering to recipes and presentation standards.
Key Responsibilities:
1. Food Preparation & Cooking:

• Prepare, cook, and present dishes according to restaurant standards.
• Ensure consistency in taste, quality, and presentation.
• Follow recipes, portion controls, and food cost guidelines.

2. Station Management:

• Oversee a specific section (e.g., appetizers, main courses, desserts).
• Monitor stock levels, order supplies, and minimize waste.
• Ensure proper storage and labeling of ingredients.

3. Hygiene & Safety:

• Maintain cleanliness and organization of the workstation.
• Adhere to food safety and sanitation regulations (HACCP).
• Ensure proper use and maintenance of kitchen equipment.

4. Team Collaboration:

• Train and guide Commis Chefs and apprentices.
• Coordinate with other kitchen sections for smooth service.
• Assist Sous Chef and Head Chef in menu development.

5. Service Efficiency:

• Work quickly during peak hours while maintaining quality.
• Communicate effectively with front-of-house staff.
• Handle last-minute orders or special requests professionally.

Requirements & Skills:

• Culinary diploma or equivalent experience.
• 2+ years of experience in a professional kitchen.
• Strong knowledge of cooking techniques and ingredients.
• Ability to multitask in a fast-paced environment.
• Leadership, teamwork, and attention to detail.
• Flexibility to work evenings, weekends, and holidays.