Job Description

Chef De Partie (Station Chef)
Reports to: Sous Chef
Job Overview:
The Chef de Partie is a vital, skilled role responsible for running a specific section of the kitchen (e.g., saute, grill, pastry, larder, fish). They are experts in their domain, overseeing all aspects of food production for that section. They manage the Commis chefs, ensure the quality and consistency of every dish that leaves their station, and contribute to menu development. This role requires significant technical skill, organization, and leadership.
Key Responsibilities:

• Section Management: Take full responsibility for a specific kitchen section, including its preparation, cooking, and service.
• Food Quality & Consistency: Cook and present dishes from the menu according to the Head Chef's specifications, ensuring every plate meets the restaurant's quality standards.
• Team Supervision: Direct and supervise the Commis chefs assigned to the section, delegating tasks and providing training and guidance.
• Mise en Place: Plan and execute all necessary preparation for the section to ensure a smooth and efficient service.
• Stock Control: Manage inventory for the section, including ordering from the Sous Chef, monitoring stock levels, and minimizing waste.
• Health & Safety: Enforce strict health, safety, and food hygiene regulations within the section. Ensure all equipment is used correctly and safely.
• Collaboration: Work closely with the Sous Chef and other Chefs de Partie to ensure seamless communication and coordination between all kitchen sections.

Qualifications & Skills:

• Proven experience (typically 2-4 years) as a Commis Chef or Demi Chef de Partie in a quality establishment.
• Expert knowledge of cooking techniques, ingredients, and equipment relevant to their specific section.
• Strong leadership and people-management skills.
• Excellent organizational and time-management abilities, especially under pressure.
• Creativity and a contribution to developing new dishes and specials.
• In-depth knowledge of HACCP and food safety standards.

Skills Required