[ref. o5655324] Chef De Partie

• A Chef de Partie, also known as a station chef or line cook, is a key position in a kitchen. They are responsible for managing a specific section or station in the kitchen and ensuring that dishes are prepared and presented to a high standard.

Key Responsibilities:

• Managing a Station: Oversee a specific area of the kitchen (e.g., grill, pastry, sauces, vegetables, or fish), ensuring that all dishes are prepared according to the restaurant's recipes and standards.
• Food Preparation and Cooking: Prepare and cook food items according to the menu and recipes. Ensure the quality, consistency, and presentation of food meets restaurant standards.
• Supervising Kitchen Assistants: Lead and supervise junior chefs or kitchen assistants working in your section, ensuring they follow proper procedures and maintain cleanliness and safety standards.
• Plating and Presentation: Ensure dishes are properly garnished and presented before being sent out to the customers.
• Maintaining Cleanliness: Keep the kitchen station clean, organized, and well-stocked, following food safety and hygiene standards. This includes cleaning and sanitizing utensils, equipment, and work surfaces.
• Stock Control: Monitor and manage the inventory for your section, making sure ingredients are available and fresh. Assist in ordering supplies when necessary.
• Collaborating with Other Stations: Work alongside other chefs in the kitchen, ensuring that dishes are prepared on time and that there is proper coordination for complex orders.
• Ensuring Compliance: Follow health, safety, and sanitation regulations. Report any kitchen hazards or issues to the head chef or kitchen manager.
• Training and Mentoring: Provide guidance and training to less experienced kitchen staff, helping to improve their skills and knowledge.

Requirements:

Skills and Qualifications:

• 2+ years of experience in similar field
• Culinary Expertise: Strong knowledge of cooking techniques, ingredients, and food preparation methods specific to the station.
• Leadership and Teamwork: Ability to lead a small team and work well with other members of the kitchen.
• Attention to Detail: Ensure every dish is prepared and presented to perfection.
• Time Management: The ability to manage multiple tasks at once, especially during busy service times.
• Problem-Solving: Quickly resolve any issues that may arise with food preparation or service.
• Physical Stamina: The ability to stand for long hours, lift heavy items, and work in a fast paced, hot environment.
• Creativity: Depending on the role, a chef de partie may have the opportunity to develop new menu items or innovate within their section.