Chef de Partie

Key Responsibilities:

• Prepare and cook menu items as per the restaurant’s recipes and standards.
• Supervise and coordinate activities of junior chefs, commis chefs, and kitchen helpers in the assigned section.
• Ensure that food preparation, quality, and presentation meet the restaurant’s standards.
• Monitor stock levels and assist in ordering supplies as needed.
• Maintain cleanliness and hygiene standards in the kitchen and food preparation areas.
• Assist in menu planning and development, including suggesting new dishes and seasonal items.
• Collaborate with the Executive Chef and Sous Chefs to ensure efficient kitchen operations.
• Train and mentor junior kitchen staff, promoting a culture of learning and development.
• Adhere to all sanitation and food safety regulations.
• Handle and store food items appropriately, following health and safety guidelines.

Qualifications:

• Proven experience as a Chef de Partie or Demi Chef de Partie in a similar environment (e.g., restaurant, hotel).
• Strong knowledge of culinary techniques and practices.
• Ability to work well under pressure and in a fast-paced environment.
• Excellent communication and leadership skills.
• Attention to detail and creativity in food presentation.
• Knowledge of food safety and sanitation regulations.
• Availability to work evenings, weekends, and holidays as needed.

Working Conditions:

• Fast-paced kitchen environment.
• Standing and walking for extended periods.
• Potential exposure to heat, steam, and noise.

Job Types: Full-time, Permanent

Benefits:

• Employee discount
• Paid training
• Promotion to permanent employee

Schedule:

• 8 hour shift

Supplemental Pay:

• 13th month salary
• Overtime pay
• Tips