Station Chef / Station Chefess

Job Description: Chef de Partie

The Chef de Partie plays a crucial role in menu planning, production, mise en place, and preparation. They are responsible for managing inventory, goods storage, materials, and hygiene standards. Equipped with the necessary skills, the Chef de Partie effectively fulfills their duties in the absence of the head chef.

Key Responsibilities

• Delegate individual tasks to the saucier when necessary.
• Conduct daily checks on:
  • Production
  • Mise en place at each station
  • Preparation and plating
  • Quality control of each dish, taking appropriate action when necessary
• Act in the best interests of the establishment.
• Report all malfunctions and maintenance needs to the head chef or assistant chef.
• Share responsibility for the cleanliness and hygiene of:
  • Staff
  • Equipment
  • Refrigerators
  • Storage areas
• Provide the supervisor with accurate and complete information and relay instructions to staff.
• Collaborate with the head chef to organize the apprentice training program, ensuring excellent training for apprentice chefs.
• Participate in management meetings as the head chef's representative.
• Prepare daily menus, including cold and hot appetizers and salad buffets.
• Discuss daily menus, banquets, and events with the entire team.
• Prepare staff meals and oversee lunch and dinner services in various dining areas.
• Check the mise en place in the garde manger and create mise en place for the à la carte menu across diverse locations.
• Prepare aperitifs and assemble amuse-bouches.
• Supervise and assist others as needed.
• Order supplies from the head chef in advance and check proper handling of supplies—including checking refrigerator temperatures, expiration dates, labeling, and storing correctly.

To join our team, apply online using the form below. Please note that only applications matching the job profile will be considered.