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

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