Chef de Partie is a chef in charge of a particular area of production in a restaurant
Job Description
Preparing, cooking and presenting dishes within a specific section Training and managing any chefs working under your responsibility
Assisting the sous chef and head chef in the development of new dishes and menus
Following all health and safety procedures
Being aware of profit margins and keeping waste to a minimum
Following the company’s policies
Planning and executing menus in collaboration with other colleagues Placing and executing menus in collaboration with other colleagues
Placing orders in a timely manner
Managing ingredients that should be frequently available on a daily basis
Following the directions of the executive and sous chef
Making sure that the kitchen is working efficiently and that food is prepared in a timely manner and is of good quality
Ensuring adherence to all relevant health, safety, and hygiene standards
Collaborating with other colleagues and seniors
Requirements
Secondary level of education
Good command of the English language
Proven experience in a Chef de Partie role.
Excellent use of various cooking methods, ingredients, equipment, tools and processes
Ability to multitask
