Summary

• Responsible for a section of the kitchen with preparation of cooking, cooking and presentation of meals while maintaining consistent standards to ensure all recipes are followed along with food practices with the objective of guest satisfaction.

Key Measurable Goals

• Quality production of the food in your kitchen section.
• Determining food inventory needs within the identified food costs.
• Follow all regulations and food safety guidelines.

Duties & Responsibilities:

• Preparing, cooking and presenting dishes within the speciality.
• Oversee a section of the kitchen, be it pastry, butchery, fish, sauces, vegetables, etc.
• Attend daily briefs of the department.
• Check on taste, consistency and quantity of all prepared food items, and ensure there is no overproduction.
• Assist the Head Chef and sous chef in the production, preparation and presentation of all food items and ensure the highest food quality at all times
• Ensure adequacy of supplies at the cooking stations.
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Ensure proper storage of all raw materials and food items and make sure no spoilt materials are kept.
• Command of the kitchen - coordinating with other chefs and kitchen staff to get food out on time.

Required Qualifications, Knowledge & Skills:

• Diploma in Culinary Arts, Cookery and Hospitality management.
• 5+ Proven experience in a Chef de Partie role.
• Excellent cooking skills and use of various cooking methods, ingredients, equipment and processes. Ability to multitask and work efficiently under pressure.
• Personal attributes: Good leadership skills to effectively manage and motivate your kitchen section.
• Creativity and superior culinary skills to create exceptional dishes.
• Excellent and skilled chef.
• Time management.
• A flexible team player.
• Good communication skills.
• Ability to perform well in a high-pressure and fast-paced environment.
• In-depth knowledge of your section of the Kitchen to efficiently manage operations.