Senior Chef de Partie CDP

Roles and responsibilitiesDemonstrate a good senseof aesthetics, decorating and producing food products within thequality standard guidelines established by thehotel.Work closely with standard recipes andpresentations to maintain the established quality level of thekitchen.Trains subordinates, particularly intheir development and training process.Assumethe responsibilities of the Jr.
Sous Chef in hisabsence.Work neatly and cleanly, keeping workareas and walk-ins in accordance with sanitarystandards.Maintains a cooperative workingrelationship with fellow employees.Respondproperly in any hotel emergency or safetysituation.Performs other tasks or projects asassigned by hotel management and immediatesupervisor.Prepares and submits foodproduction checklists and inventory reports.Skills AndRequirementsExtensive experience in the kitchenfield in the hotel industry.
Resort experience will be aplus.Hospitality managementbackground/apprenticeship in culinary.Musthave full knowledge of cooking and presentation of food for alldepartments in this kitchen.Having fullknowledge of sanitation requirements in handlingfood.Leadership and trainingskills.1.
CulinaryExpertiseCookingTechniques:
A solid foundation in classical cookingtechniques, knife skills, and preparation methods.
A Chef de Partieshould be proficient in the use of kitchen equipment (ovens,grills, fryers, etc.) and understand how to operate each stationeffectively.IngredientKnowledge:
A good knowledge of ingredients, frommeats to vegetables to herbs, and the ability to use themcreatively in dishes.
This includes understanding the properties ofingredients, seasonality, and how to store and prepare themproperly.PresentationSkills:
The ability to plate food in an appealing,artistic way, adhering to the restaurant's standards forpresentation.2.Attention toDetailConsistency:
Precision in food preparation, ensuring that every dish isconsistently well-made and presented to the samestandard.QualityControl:
Keen attention to detail to ensure that thefood served meets quality standards for taste, texture, andpresentation.3.Leadership & TeamManagementSupervisorySkills:
The ability to lead, train, and motivate ateam of junior kitchen staff.
Strong communication skills are keyto delegating tasks, explaining techniques, and ensuring that theteam is focused andproductive.Problem-Solving:
Ability to resolve issues efficiently, such as staffing challenges,ingredient shortages, or last-minute changes toorders.
Desired candidate profile 1.Managing a SpecificStationStationControl:
A Chef de Partie is responsible foroverseeing a particular section of the kitchen, such as grill,sauce, fish, or pastry, and ensuring that the section operatesefficiently and maintains qualitystandards.FoodPreparation:
Prepare, cook, and present dishes fromthe assigned section of the menu.
This includes everything fromappetizers to entrees, depending on the section, and ensuring thedishes meet the required quality and presentationstandards.Consistency:
Ensure that all dishes prepared within the section are consistentin taste, portion size, and presentation.
This includes followingrecipes, maintaining food quality, and meeting customerexpectations.Working withIngredients:
Handle, prepare, and store ingredientsproperly according to health and safety standards.
Maintain anawareness of seasonal ingredients and incorporate them into themenu where appropriate.2.Supervising JuniorStaffMentoringand Training:
A Chef de Partie often supervises morejunior kitchen staff, such as CommisChefs and Demi Chefs dePartie.
They are responsible for training andguiding these staff members in the specific techniques for theirstation.DelegatingTasks:
Assign tasks to junior team members, ensuringthat everyone understands their responsibilities for the shift.Provide direction during busy service periods and assist inmanaging the workflow.3.QualityControlMaintainingStandards:
Ensure that all food served from thesection meets the restaurant's standards for taste,texture, presentation, and portion size.
Monitor the quality ofdishes coming out of your section during service and makeadjustments asneeded.Plating:
Take responsibility for plating the dishes that come from yourstation, ensuring that each plate meets the visual and portioningstandards set by the head chef orrestaurant.TasteTesting:
Regularly taste the dishes you'reresponsible for to ensure they are well-seasoned, balanced, andflavorful.
This helps maintain the quality of the foodconsistently.4.
StockControl & InventoryManagementInventoryMonitoring:
Keep track of stock levels in yoursection, ensuring that ingredients are fresh, appropriately stored,and available when needed.
Notify the Sous Chef or Head Chef whenstock levels are low.WasteManagement:
Monitor waste levels and strive tominimize waste by utilizing ingredients efficiently and followingportion controlguidelines.OrderingSupplies:
Depending on the kitchen, the Chef dePartie may also assist in ordering the necessary ingredients fortheir station and ensuring that they are well-stocked forservice.5.
Hygiene&SafetyHealthand Safety Compliance:
Ensure that food safetystandards and hygiene practices are maintained at all times,including proper storage of food, cleanliness of the kitchen, andcorrect handling of fooditems.Food SafetyStandards:
Monitor the temperatures of food,especially perishables, and ensure that all food is handled safelyaccording to industry standards (e.g., storing raw meatsseparately, using color-coded choppingboards).Cleaning &Maintenance:
Help maintain cleanliness in thekitchen by ensuring that your station is cleaned during and aftershifts, including tools, equipment, and work surfaces.
This isessential for both safety andhygiene.6.
Assistingwith MenuDevelopmentMenuInput:
Depending on the establishment, a Chef dePartie may be involved in the development of new dishes or thecreation of seasonal menu items.
This includes providing input onflavor combinations, techniques, and presentationideas.Specials &Creativity:
Help to create daily specials, seasonaldishes, or new items that showcase creativity while adhering to therestaurant's style andstandards.