Job Description

Chef de Partie
Job Title: Chef de Partie (Station Chef)
Department: Kitchen / Culinary
Reports To: Sous Chef
Job Overview:
A Chef de Partie is responsible for running a specific section of the kitchen (e.g., saute, grill, pastry, fish, butchery). They are a skilled cook who manages their station autonomously, preparing all dishes to the highest standard during service. This role requires excellent technical skills, organization, and the ability to lead a small team within their section.
Key Responsibilities:

• Station Leadership: Take full ownership of a specific kitchen section, ensuring it is set up, stocked, and ready for service.
• Food Preparation: Prepare, cook, and plate all dishes that come from their station according to the restaurant's precise recipes and specifications.
• Mise en Place: Oversee and participate in the preparation of all ingredients required for their station, ensuring quality and quantity for the entire service.
• Team Supervision: Direct and supervise any Demi Chef de Partie or Commis Chefs assigned to their station, delegating tasks and providing guidance.
• Quality and Consistency: Ensure every dish leaving their station is consistent in quality, portion size, and presentation.
• Order Management: Work in sync with other stations and the expeditor to manage the flow of orders, cooking items to the correct time and standard.
• Stock Control: Manage the inventory for their specific section, informing the Sous Chef of any low stock or quality issues.
• Cleanliness and Maintenance: Ensure their station and equipment are kept clean, organized, and in good working order throughout and after service.

Qualifications and Skills:

• Several years of experience in various kitchen stations, with expertise in one or more specific areas.
• Strong cooking skills and a comprehensive understanding of culinary techniques related to their section.
• Ability to work efficiently and calmly under intense pressure.
• Good leadership and communication skills to direct junior staff.
• Excellent organizational skills and attention to detail.
• Proactive and able to anticipate the needs of the service.

Skills Required