Chef de Partie

Job Summary:

We are looking for an experienced Chef de Partie (CDP) to join our kitchen team in a standalone restaurant. The CDP will oversee a specific section of the kitchen, ensuring the preparation and presentation of high-quality dishes. The ideal candidate will have a deep passion for culinary arts, the ability to maintain high standards during busy service, and previous experience in a fast-paced, standalone restaurant environment.

Key Responsibilities:

• Section Management: Manage a designated section of the kitchen (e.g., grill, sauté, pastry, or vegetable) and ensure that all dishes are prepared to the restaurant’s standards.
• Food Preparation: Prepare and cook dishes following the restaurant’s recipes and presentation guidelines, ensuring consistency in flavor, texture, and appearance.
• Quality Control: Ensure that ingredients and final dishes meet the restaurant’s high standards of quality, presentation, and taste.
• Team Collaboration: Work closely with the Sous Chef, Head Chef, and other kitchen staff to maintain smooth operations in the kitchen, particularly during peak hours.
• Training and Supervision: Assist in training junior chefs and kitchen assistants on techniques, best practices, and ensuring they meet safety and hygiene standards.
• Menu Input: Collaborate with the kitchen team to develop new menu items, specials, and seasonal offerings, providing input based on your section’s focus.
• Health and Safety: Maintain a clean and organized workspace, ensuring compliance with all health and safety regulations, including proper food handling, storage, and sanitation.
• Inventory Management: Assist in managing inventory levels for your section, ensuring that ingredients are fresh, properly stored, and ordered in a timely manner to minimize waste.
• Time Management: Ensure that dishes are prepared and served in a timely manner, particularly during high-volume service periods.
• Problem Solving: Address any kitchen issues or challenges that arise in your section, such as equipment malfunctions or missing ingredients, and coordinate with the Sous Chef to resolve them efficiently.
• Plating and Presentation: Ensure that each dish leaving your station is plated according to the restaurant’s standards for presentation and portion size.

Qualifications and Requirements:

• Experience: Previous experience as a Chef de Partie in a standalone restaurant is required. Fine dining or upscale restaurant experience is a plus.
• Culinary Skills: Strong knowledge of cooking techniques, ingredients, and kitchen equipment specific to your section (grill, sauté, pastry, etc.).
• Attention to Detail: Excellent eye for detail in terms of presentation, flavor, and consistency in every dish.
• Teamwork: Ability to work effectively in a team, communicate with other kitchen staff, and support smooth kitchen operations.
• Time Management: Ability to manage multiple tasks and work under pressure during busy shifts while maintaining high standards.
• Creativity: A passion for cooking and innovation, contributing to menu development and keeping the restaurant’s offerings fresh and exciting.
• Professionalism: Strong work ethic and commitment to maintaining the restaurant’s reputation for excellence.
• Health and Safety Knowledge: Strong understanding of food safety regulations, kitchen hygiene, and proper food handling techniques.

Job Type: Full-time