Chef de Partie
Purpose of the Job
| To support the Executive Chef in delivering consistently high quality food, ensuring the highest standards and consistent quality in the daily preparation of current and new products/recipes and preparation techniques. |
Role and Responsibilities
| Including but not limited to:
· Leads a section of the kitchen team under guidance from the Executive Chef · Works with the Sous Chef to maintain kitchen organization, staff ability and training · Assists Head Chef with menu creation · Maintains the organization of the kitchen stock and ingredients · Assists with training the staff in the proper established operating standards · Keeps cooking stations stocked, before and during prime operation hours · Provides guidance to line cooks, FSA and GA in cleaning, food preparation, dish plating and service · Ensure FIFO stock rotation and verifies all products are dated and organized for quality assurance · Minimize waste, product, works with existing systems to improve waste reduction and manage budgets · Manages food and product ordering in their section by keeping detailed records and liaising with the Sous Chef · Supervises all food preparation and presentation in their sections to ensure quality standards |
Qualifications and Education Requirements
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Preferred Skills
| · Able to work under pressure
· Self-managed individual who can carry out clearly defined objectives · Excellent culinary catering talent
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