Our client is actively seeking a Chef De Partie at their Restaurant. The Chef De Partie prepares and costs dishes in conjunction with the Sous chef and Head Chef and is responsible for ensuring that standards are maintained for his/her section. It is a vital part of the position to keep food quality for both guests and staff to the best standard potentially possible.
Roles & Responsibilities
· Overseeing the maintenance of kitchen and food safety standards
· Plan and execute menus in collaboration with other colleagues
· Ensure adequacy of supplies at all times
· Place orders in a timely manner
· Manage ingredients that should be frequently available on a daily basis
· Follow the directions of the executive and sous chef
· Suggest new ways of presentation of dishes
· Suggest new rules and procedures for optimizing the cooking process
· Give attention productivity of the kitchen such as speed and food quality
· Ensure adherence to all relevant health, safety and hygiene standards
· Excellent use of various cooking methods, ingredients, equipment, tools and processes
· Ability to multitask
· Ability to work efficiently under pressure
· Great time management skills
· Great communication and interpersonal skills
· Knowledge of best and latest cooking practices
· Basic knowledge of all sections
· Ability to work under supervision
Qualifications & Experience
Culinary degree from four-year college or university; or four years related experience and/or training; or Equivalent combination of education and experience.
Minimum 3 years working experience in a Chef de Partie role
