Reports to: Sous Chef / Head Chef

Job Summary

We are seeking a passionate and skilled Chef de Partie (CDP) to join our dynamic kitchen team. The CDP will oversee a specific section of the kitchen, ensuring the preparation and presentation of high-quality dishes while maintaining hygiene standards and contributing to the smooth operation of the kitchen.

Key Responsibilities

Oversee a Kitchen Section:

• Take full ownership of a specific section, such as grill, sauces, pastry, or larder.
• Ensure all tasks in the section are completed efficiently and to the highest standard.
• Maintain a smooth workflow during service, even during busy periods.

Prepare and Cook High-Quality Dishes:

• Prepare ingredients and cook dishes according to the restaurant’s recipes, standards, and presentation guidelines.
• Ensure consistent quality and flavor of dishes produced.
• Monitor portion sizes, presentation, and food waste to minimize costs while maintaining quality.

Supervise Junior Team Members:

• Provide guidance and support to Commis Chefs and trainees.
• Train and mentor junior staff on cooking techniques, kitchen protocols, and hygiene standards.
• Delegate tasks effectively and monitor their progress to ensure timely delivery of dishes.

Ensure Hygiene and Food Safety Compliance:

• Maintain cleanliness and organization in the assigned section, ensuring compliance with food safety standards such as HACCP.
• Follow and enforce proper food handling, storage, and labeling procedures.
• Regularly check the freshness and quality of ingredients used in the section.

Inventory and Stock Management:

• Conduct regular inventory checks for the section, ensuring adequate stock levels to meet service demands.
• Report shortages and assist in placing orders for fresh supplies.
• Minimize wastage by properly using and storing ingredients.

Contribute to Menu Development:

• Collaborate with the Head Chef and Sous Chef to create new dishes and refine existing menu items.
• Participate in brainstorming sessions for seasonal menus, specials, and events.
• Stay updated on culinary trends and suggest creative ideas to enhance the menu.

Maintain Operational Efficiency:

• Ensure all equipment and tools in the section are functioning correctly and report any issues promptly.
• Follow standard operating procedures to maintain a seamless kitchen operation.
• Anticipate needs during service and coordinate with other sections for a smooth workflow.

Quality Control and Problem Solving:

• Perform quality checks on dishes leaving the kitchen to ensure they meet the restaurant’s standards.
• Resolve any issues that arise in your section quickly and efficiently without disrupting service.

Participate in Team Activities:

• Attend kitchen team meetings, briefings, and training sessions as required.
• Provide feedback to the Sous Chef and Head Chef on challenges or opportunities for improvement.
• Foster a positive and supportive work environment, encouraging teamwork and collaboration.

Adapt to Dynamic Situations:

• Be flexible and capable of stepping into other sections if needed.
• Manage the section independently during the absence of the Sous Chef or Head Chef.
• Stay calm under pressure and deliver consistent results during peak service times.

Key Requirements

Experience: Proven experience as a Chef de Partie or a strong background as a Demi Chef de Partie in a high-volume kitchen.

Culinary Expertise: Deep knowledge of culinary techniques and kitchen equipment. Specialization in a specific cuisine or section is a plus.

Education: Culinary school diploma or equivalent certification preferred.

• Skills:
• Strong organizational and time management skills.
• Ability to work under pressure in a fast-paced environment.
• Creativity and passion for food innovation.

Team Player: Positive attitude with a collaborative approach to teamwork.

Flexibility: Willingness to work evenings, weekends, and holidays as required.