Assist in the preparation and cooking of large quantities of food according to set menus and recipes.
Ensure consistency in food quality and presentation.
Manage the preparation and production of specific sections of the kitchen as directed by senior chef.
Kitchen Management:
Support the Chef de Partie in the day-to-day operations of the kitchen.
Supervise and mentor junior kitchen staff, including Commis Chefs and casuals.
Assist in the development and testing of new recipes and menu items.
Ensure efficient use of kitchen resources and minimize waste.
Food Safety and Hygiene:
Adhere to all food safety and sanitation standards.
Ensure all kitchen staff comply with health and safety regulations.
Oversee the proper storage and handling of ingredients and prepared foods.
Inventory and Supplies:
Assist in managing inventory, including ordering, receiving, and stock rotation.
Monitor and maintain stock levels to ensure uninterrupted kitchen operations.
Collaborate with the Senior Chef de Partie and purchasing department to ensure quality and cost-effectiveness of supplies.
Qualifications
Experience:
Minimum of 2-3 years of experience in a similar role, with significant experience in bulk food production.
Proven experience in high-volume catering or staff cafeteria environments.
Skills:
Strong cooking skills with a focus on large-scale food production.
Excellent organizational and time-management abilities.
Leadership skills with the ability to supervise and motivate a team.
Good communication skills and the ability to work as part of a team.
In-depth knowledge of food safety and hygiene regulations.
Desired candidate profile
1. Specialized Station Management
Section Responsibility: The Chef de Partie oversees a specific section of the kitchen, such as the grill, pastry, sauté, fish, or sauces station.
Daily Prep: Responsible for preparing ingredients and dishes specific to their station, ensuring all items are ready for service.
Station Efficiency: Ensures that the station runs efficiently, and all dishes are produced on time and to the required standards.
2. Culinary Expertise
Cooking Techniques: Mastery of cooking techniques and methods relevant to the station (e.g., grilling, roasting, sautéing, baking, etc.).
Recipe Execution: Follow and execute recipes accurately while maintaining quality, taste, and presentation.
Menu Knowledge: In-depth knowledge of the menu and the dishes within their station, ensuring consistency in preparation and presentation.
3. Supervision and Leadership
Managing Kitchen Staff: Supervise, train, and guide junior kitchen staff (e.g., Commis Chefs, Kitchen Assistants) working within the section.
Task Delegation: Delegate tasks effectively and ensure junior staff understand their responsibilities during service and prep times.
Quality Control: Ensure that all food leaving the station meets the highest quality standards, checking for consistency in taste, presentation, and portion size.
4. Inventory and Stock Management
Stock Control: Monitor and control the stock for the station, ensuring proper rotation of ingredients and reducing waste.
Ordering Supplies: Communicate with the Sous Chef or Head Chef regarding inventory needs, ensuring that the kitchen is stocked with the necessary ingredients and tools.
Storage and Hygiene: Maintain proper storage of ingredients and follow hygiene protocols to prevent contamination.