Job brief
A Chef de Partie - Pastry, also known as a Station Chef or Line Cook, plays a crucial role in a commercial kitchen.
As a chef de partie, you get to oversee a section of the kitchen in pastry section
This is why the job is sometimes called a Station Chef.
Responsibilities
· Preparing, cooking and presenting dishes within your specialty.
· Managing and training any demi-chef de parties or commis working with you
· Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
· Enforce strict health and hygiene standards
· Responsibilities also include ordering supplies, managing junior kitchen staff, and ensuring that their station is clean, organized, and fully stocked.
· Monitoring portion and waste control to maintain profit margins
· Contributing to maintaining kitchen and food costs by controlling wastage
· Helping the sous chef and head chef to develop new dishes and menus
· Ensuring adequate stock levels for your station and place orders when necessary
· Maintaining a clean and safe station, following industry and restaurant standards
· Assisting with the management of kitchen inventory and supplies
· Ensure adequacy of supplies at the cooking stations
· Prepare ingredients that should be frequently available (vegetables, spices etc.)
· Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
· Put effort in optimizing the cooking process with attention to speed and quality
· Help to maintain a climate of smooth and friendly cooperation
Requirements
· Proven experience in a Chef de Partie role
· Minimum of 2-3 years' experience working in a similar volume-based business that represents global culture and consistent, approachable and elevated dishes.
· Culinary trained and professional who is passionate and curious to develop and grow as a Chef.
· Must possess consistent and stabile work experience & encompass the desire to operationally support the business as an individual contributor and leader
· Excellent use of various cooking methods, ingredients, equipment and processes
· Ability to multitask and work efficiently under pressure
· Knowledge of best cooking practices
· Experienced in training and leading team as well as production of large quantity food preparation and excellent knowledge of quality food operations.
- Familiarity with kitchen sanitation and safety regulations.
· Must encompass HACCP certification and have experienced with local sanitation regulations.
- Flexibility to work during evenings, weekends, and holidays
· At least High school diploma or equivalent trade school
- Culinary school diploma is an advantage
Job Types: Full-time, Part-time, Permanent, Fixed term
Schedule:
- 10 hour shift
- 12 hour shift
- 8 hour shift
- Shift system
Job Type: Full-time
Work Location: In person