Job Description
The Chef de Partie is a pivotal role within the culinary team, responsible for maintaining exceptional standards of food handling and preservation. They are accountable for enforcing policies and regulations, understanding standard procedures, and ensuring outstanding food quality.
Key Responsibilities:
* Maintaining kitchen equipment in optimal condition and reporting any malfunctions
* Oversight of kitchen hygiene, safety, and correct use of utensils and equipment to prevent contamination
* Leading junior chefs to meet deadlines and ensuring expired foods are promptly removed from storage
Typical Roles:
* Butcher chef: Preparing meat and poultry dishes from butchering to presentation
* Fish chef (Poissonnier): Preparing fish dishes from butchering to creation
* Relief cook: Mastering all stations and acting as a replacement when needed
* Patisserie chef: Managing desserts, pastries, and baked goods
Required Skills and Qualifications:
Chef food preparation, Stock Management, Kitchen operations
Benefits
This position offers a challenging and rewarding environment, with opportunities for growth and development. The successful candidate will be part of a dynamic team, working together to deliver exceptional results.