Overview:
The Chef de Partie will oversee a specific section of the kitchen, preparing and cooking dishes as directed by the Executive Chef and Sous Chef. The role involves maintaining high culinary standards, ensuring food quality, and collaborating with kitchen staff to deliver exceptional dining experiences. The Chef de Partie will report directly to the Sous Chef.
Key Responsibilities:
Food Preparation and Cooking:
- Prepare and cook dishes according to recipes and standards set by the Executive Chef.
- Ensure all food is prepared to the highest standards of quality and presentation.
- Work efficiently to maintain smooth operations during service hours.
Section Management:
- Oversee a specific section of the kitchen. Now, we are looking for Grill, Saute, and Open Kitchen
- Ensure the section is stocked, clean, and ready for service.
- Train and supervise junior kitchen staff working in the section.
Quality Control:
- Inspect dishes for taste, presentation, and temperature before they leave the kitchen.
- Ensure consistency in the quality of dishes served.
- Monitor portion sizes and waste to minimize costs.
Inventory and Stock Control:
- Assist in ordering and maintaining inventory for the section.
- Monitor stock levels and report any shortages to the Sous Chef.
- Ensure proper storage and rotation of ingredients to maintain freshness.
- Track inventory usage and adjust orders to prevent overstocking or shortages.
- Implement portion control and waste management practices to reduce food costs and ensure profitability.
Cost Control:
- Assist in managing food costs and maintaining profitability.
- Monitor portion sizes and waste to minimize costs.
- Collaborate with the Sous Chef to develop cost-effective recipes without compromising quality.
- Track daily production and usage records to identify areas for improvement and cost savings.
Health, Safety, and Cleanliness:
- Comply with all health and safety regulations and food safety standards.
- Maintain a clean and organized work area, ensuring that all kitchen areas are clean and sanitized.
- Report any equipment malfunctions or safety hazards to the Sous Chef.
- Conduct regular checks to ensure all kitchen equipment is in good working order and clean.
Collaboration:
- Work closely with other chefs and kitchen staff to ensure efficient operations.
- Communicate effectively with the team to ensure smooth service.
- Participate in team meetings and contribute ideas for menu development and improvements.
- Foster a collaborative and positive working environment, encouraging teamwork and professional growth.