Job Description: Chef de Partie
The Chef de Partie plays a vital role in the culinary team, ensuring the smooth operation of the kitchen in the absence of the Head Chef. This position involves various key responsibilities, including menu planning, food production, and maintaining high standards of hygiene and cleanliness.
Key Responsibilities:
- Conduct daily checks on production mise en place at each station.
- Oversee preparation and plating, ensuring the quality of each dish.
- Make decisions to take appropriate action regarding food quality.
- Act in the best interests of the establishment, purchasing only necessary supplies in the absence of the Head Chef.
- Report malfunctions and maintenance needs to the Head Chef or Assistant Chef.
- Share responsibility for the cleanliness and hygiene of staff, equipment, refrigerators, and storage areas.
- Provide accurate and complete information to supervisors and relay instructions to the kitchen staff.
- Organize an apprentice training program in collaboration with the Head Chef, ensuring apprentices receive excellent training.
- Participate in management meetings as the Head Chef's representative.
- Prepare daily menus including cold and hot appetizers and salad buffets.
- Manage mise en place for breakfast buffets and assist in lunch and dinner service in various dining areas.
- Create mise en place for à la carte menu items across multiple service locations.
- Prepare aperitifs and assemble amuse-bouches.
- Supervise and assist other kitchen staff as needed.
- Order supplies from the Head Chef the day before needed.
- Check supplies and refrigerator temperatures, and manage labeling and storage of ingredients.
Only applications matching the job profile will be considered. Apply online using the form below.