Chef De Partie

Description

The Chef De Partie is responsible to maintain the high standards of the kitchen operations. This job is responsible for overseeing and executing the preparation, cooking, and presentation of various dishes, ensuring exceptional quality and taste.

• Take appropriate action in the event of accidents or incidents, promptly reporting to the Head Chef or management.
• Prepare and cook a wide range of dishes according to established recipes, ensuring consistent quality, taste, and presentation. This includes but is not limited to appetizers, soups, salads, main courses, desserts, and sauces.
• Coordinate and collaborate with other chefs and kitchen staff to ensure smooth operations and timely delivery of orders.
• Maintain high standards of cleanliness, hygiene, and food safety in compliance with health and safety regulations.
• Contribute to menu planning, costing, and pricing to enhance culinary offerings and meet customer preferences.
• Minimize food costs by efficiently utilising ingredients and reducing waste.
• Foster a positive and collaborative work environment, encouraging growth and development within the team.
• Manage and oversee a specific section of the kitchen, such as the grill, sauté, or pastry station.
• Assist in monitoring and controlling food inventory levels, conducting regular stock counts, and placing orders for necessary supplies.
• Follow all health and safety regulations, including proper handling and storage of equipment, knives, and hazardous materials.
• Provide guidance and support to junior kitchen staff, ensuring they adhere to proper cooking techniques, portion sizes, and plating standards.
• Ensure proper stock rotation and storage of ingredients to minimise waste and maximise freshness.
• Uphold company values throughout business practices and utilise sound judgment in decision making.
• Assist the Head Chef in creating and developing new menu items, incorporating innovative ideas and seasonal ingredients.

Requirements

• A minimum of 1-3 years of related experience.
• Strong culinary background with a focus on various cooking techniques, flavour combinations, and plating aesthetics.
• Proven experience in managing a specific kitchen station and working in a fast-paced, high-volume environment.
• Italian or Mediterranean restaurant background

Benefits

Training + Development

Interview process

Visa Sponsorship

Security clearance