Chef De Partie / Demi Chef De Partie

Responsibilities:

1. Food Preparation and Execution:

• Lead the preparation and cooking of dishes within your designated section.
• Ensure the consistent application of advanced culinary techniques and maintain high standards.

2. Team Supervision:

• Supervise and guide Commis chefs and kitchen assistants within your section.
• Provide training and support to junior staff, fostering skill development.

3. Menu Collaboration:

• Collaborate with senior chefs to contribute ideas for menu planning and dish development.
• Execute menu items to established standards, adapting as necessary.

4. Quality Control:

• Conduct regular quality checks on ingredients and finished dishes.
• Address any deviations from standards promptly and implement corrective measures.

5. Station Management:

• Organize and manage your designated kitchen station efficiently.
• Ensure proper rotation of ingredients, timely preparation, and cleanliness.

6. Collaboration with Chef de Partie and Sous Chef:

• Work closely with the Chef de Partie and Sous Chef to coordinate kitchen activities.
• Communicate effectively regarding menu changes, special requests, and kitchen requirements.

7. Adherence to Health and Safety Standards:

• Enforce and adhere to health and safety regulations and food handling practices.
• Participate in regular training sessions to maintain a safe and hygienic kitchen environment.

8. Continuous Learning:

• Stay updated on culinary trends, techniques, and industry best practices.
• Actively seek opportunities for professional development.