Duties and responsibilities

• Prepare menus in collaboration with colleagues

• 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

• Enforce strict health and hygiene standards

• Help to maintain a climate of smooth and friendly cooperation

 

Qualifications

• Proven experience in a Chef de Partie role

• Excellent use of various cooking methods, ingredients, equipment and processes

• Ability to multitask and work efficiently under pressure

• Knowledge of best cooking practices

• Culinary school diploma, food safety training will be considered a MUST

• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

 

Working conditions

The Chef de Partie position requires a person to work in special working conditions.

 

Special working conditions cover a range of circumstances from regular evening and weekend work, shift work, working indoors or outdoors and working with challenging, timing schedules.

 

The Chef de Partie MUST ALWAYS follow the time-schedule of the Kitchen team.

 

Collaborate with all other chef de parties (C.d.p.) for the best results, in the best manner, in good professionalism and good faith.

 

Inform all of your C.d.p. colleagues of all changes or ingredients of any/every plate is in the menu of the Executive Chef’s creations that have altered or there is a lack of.

 

The C.d.p. is responsible for following ALL guidelines and training orders according to the Executive Chef’s standards that are also followed by the Head Chef and the Sous Chef on all aspects and steps of the food and plate productions.

 

The C.d.p. must always collaborate with the Executive, Head and Sous Chef and at all times for optimum results.

 

Physical requirements

The C.d.p. position is a mentally and physically demanding position. You will be required to stand for extended periods of time, maybe lift heavy objects, do repetitive tasks with few breaks, and be responsible for the production part and final result that will be entrusted to you by the Executive Chef and Head Chef. You will be responsible for the kitchen’s equipment (good use according to safety and H.A.C.C.P. standards) and the methods and operations during service that MUST BE followed.