Chef de Partie

Roles and responsibilities

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

As a Demi Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as-

Support the Chef de Partie or Sous Chef in the daily operation and work
Work according to the menu specifications by the Chef de Partie
Keep work area at all times in hygienic conditions according to the rules set by the hotel
Control food stock and food cost in his section
Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control

Skills

Education, Qualifications & Experiences

You should have a professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills. The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.

Knowledge & Competencies

The ideal candidate will be positively spirited and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time. You are a very positive, dynamic, creative and dedicated team player with the ability to work in a multicultural environment and under difficult condition while possessing following additional competencies-

Understanding Hotel Operations

Effective Communication

Planning for Business

Supervising People

Desired candidate profile

Supervision of a Station :
A Chef de Partie is responsible for managing a specific area or station in the kitchen, such as the grill, fry, pastry, or sauce station.
Ensure that food is prepared, cooked, and presented according to the restaurant's standards.
Oversee the work of junior kitchen staff, such as Commis Chefs or Kitchen Assistants, providing guidance and training.

Food Preparation and Cooking :
Prepare and cook dishes according to the menu, ensuring consistency and quality in every dish.
Follow recipes, portion control, and presentation standards to maintain the restaurant's quality.
Ensure that ingredients are prepared in advance, and station mise en place (preparation) is completed before service begins.

Stock and Inventory Management :
Monitor inventory levels at your station and ensure that ingredients are stocked appropriately for daily service.
Work closely with the head chef or sous chef to manage the ordering and storage of ingredients.
Ensure that food supplies are fresh and stored correctly, minimizing food waste.

Maintaining Cleanliness and Organization :
Ensure that the station is kept clean and organized during service, adhering to health and safety regulations.
Clean equipment, utensils, and work surfaces after each use.
Regularly check the station for hygiene and food safety compliance.

Quality Control :
Ensure that the food being served meets the restaurant's quality standards, including taste, appearance, and portion size.
Perform regular checks to guarantee the consistency of preparation and presentation across all dishes.
Address any issues with food quality and presentation quickly, correcting mistakes as necessary.

Team Collaboration :
Work closely with other chefs and kitchen staff to ensure smooth and efficient service.
Communicate effectively with other stations to ensure that all parts of a dish are ready at the same time.
Participate in team meetings to discuss menu changes, new recipes, or special promotions.

Training and Development :
Train and mentor junior staff and Commis Chefs, helping them develop their skills.
Ensure that less experienced team members follow proper cooking techniques and kitchen procedures.
Provide feedback and support to junior staff to help them improve.

Health and Safety Compliance :
Maintain a clean, safe, and hygienic working environment, adhering to all health and safety regulations.
Ensure that food is stored, prepared, and served in compliance with food safety standards.
Use kitchen equipment properly to avoid accidents and injuries.

Creative Input :
In some cases, a Chef de Partie may be involved in menu planning, contributing new ideas and seasonal dishes.
Work closely with the head chef to develop new recipes, seasonal offerings, or special dishes.
Adjust preparation techniques or presentation based on customer feedback or seasonal ingredient availability.

Service Coordination :
During service, the Chef de Partie is responsible for ensuring that their station's food is prepared and delivered in a timely manner.
Work under pressure, ensuring dishes are sent out quickly and efficiently, especially during peak service times.
Maintain consistent quality during high-volume periods.