Senior Chef de Partie CDP

• Prepare and cook food items to the highest standard in accordance with hotel guidelines.
• Oversee the Main Kitchen and All-Day Dining operations during shifts, ensuring smooth service.
• Supervise and mentor junior kitchen colleagues, fostering a team-oriented and professional environment.
• Maintain consistent food quality and presentation for each order, ensuring guest satisfaction.
• Ensure proper inventory and stock control, minimizing waste and adhering to food cost controls.
• Adhere to food safety and hygiene regulations, maintaining a clean and organized work area.
• Handle special dietary requirements and ensure food preparation meets guest specifications.
• Assist with training, development, and performance evaluations of kitchen colleagues.
• Manage the kitchen’s daily operations in the absence of senior kitchen staff, ensuring high standards and efficient service.

What we need from you?

• Proven experience as a Chef de Partie or in a similar senior kitchen role, preferably in luxury hotels or fine-dining establishments.
• In-depth knowledge of kitchen operations, menu planning, and food safety.
• Exceptional culinary skills with an eye for detail in food presentation.
• Strong leadership abilities with excellent communication and team management skills.
• Ability to work in a fast-paced environment, maintaining composure under pressure.
• A passion for food and a commitment to providing outstanding guest experiences.
• Flexibility to work various shifts, including evenings, weekends, and holidays.
• Experience in in-room dining or room service is highly desirable.

Desired candidate profile

1. Supervising the Kitchen Section
   • Overseeing a Section: The Senior Chef de Partie manages a specific station in the kitchen, such as the grill, pastry, sauce, or vegetable station. They ensure that all dishes coming from their station are prepared to the highest standards.
   • Training and Mentoring: Providing guidance and training to junior chefs, apprentices, and other team members. Helping them develop their skills and ensuring they follow the correct procedures.
   • Ensuring Consistency: Maintaining consistency in food preparation, cooking, and presentation. Ensuring that all dishes leaving the station match the restaurant’s quality standards.
   • Delegation: Delegating tasks to junior chefs, ensuring they are working efficiently and effectively, and offering support when needed.
2. Food Preparation and Cooking
   • Cooking High-Quality Dishes: Preparing and cooking high-quality dishes according to the menu and recipes. This involves mastering the techniques and methods for creating a variety of dishes.
   • Creative Input: Providing input into the creation or modification of menus, recipes, and presentations, particularly if the Senior Chef de Partie is experienced in their station.
   • Ensuring Proper Cooking Techniques: Ensuring that cooking methods and techniques are executed properly to maintain the integrity of the dish.
   • Maintaining Mise en Place: Ensuring that all ingredients are prepped, measured, and ready for use at the beginning of the shift and throughout service.
3. Maintaining Kitchen Hygiene and Safety
   • Hygiene Standards: Adhering to food safety regulations and ensuring that their station and kitchen area are clean, organized, and safe. This includes proper handling, storage, and disposal of food items.
   • Sanitation: Ensuring that all kitchen equipment, utensils, and work surfaces are sanitized regularly to maintain cleanliness and prevent contamination.
   • Health and Safety Compliance: Following all health and safety guidelines, including safe handling of sharp objects, hot equipment, and working conditions.
4. Inventory and Stock Management
   • Stock Control: Managing and overseeing the stock of ingredients in their section, ensuring that there is enough supply to meet service demands without overstocking.
   • Ordering Supplies: Reporting the need for additional ingredients or equipment to the Sous Chef or Head Chef. Occasionally, Senior Chefs de Partie may also assist with ordering supplies directly.
   • Monitoring Food Waste: Reducing food waste by managing portions, reusing ingredients, and ensuring that leftovers are handled properly.