Chef De Partie

Key Responsibilities

• Station Management: Manages and operates a specific kitchen station (e.g., sauces, fish, vegetables, or frying).
• Food Preparation: Leads the preparation of ingredients and cooking of dishes within their section.
• Inventory & Ordering: Accounts for supplies and orders new products when necessary to avoid shortages.
• Supervision: In larger kitchens, they may supervise other cooks, apprentices, or commis chefs, delegating tasks and ensuring quality production.
• Menu Assistance: May help the head chef develop new menu items.
• Hygiene & Maintenance: Adheres to health and safety protocols and maintains the cleanliness and functionality of their equipment.
• Adaptability: Adjusts recipes for customer feedback, special requests, and allergies.

Skills and Qualifications

• Culinary Skills:Proficiency in various cooking techniques, such as butchering, sautéing, and braising.
• Organizational Skills:Ability to manage multiple tasks, organize work, and ensure the smooth running of their station.
• Teamwork:Strong teamwork skills to collaborate effectively with other kitchen staff.
• Attention to Detail:Crucial for maintaining quality and precision in food preparation.
• Hygiene and Safety:Knowledge of proper food handling, storage, and preparation to prevent food-borne illnesses.

Job Type: Full-time

Benefits:

• Paid training

Work Location: In person