Chef De Partie

Role Purpose:

A Chef de Partie is a professional responsible for managing a specific kitchen station (e.g., grill, sauces, pastry) and ensuring all food prepared is high-quality and consistent.

Key Task and Responsibilities:

Conduct Daily Briefing: Organise daily briefings, plan and deliver instructions regarding production targets.

Section Lead: Responsible for the production and service output of the section. Solves problems and makes decisions at a Supervisory level. Gives clear and accurate instructions to the team. Â Keeps senior team members updated on progress.

People and Relationship Management: Facilitates effective communication and engagement at the workplace. Facilitates effective teamwork environment.

Supervise BOH Operations: Supervises BOH Production activities as per the defined checklist (temperature check, Labelling, Production Checklist, Ordering CL, Receiving CL)

Stock Levels Planning for the Section: Conduct weekly planning regarding stock levels and ensure they are optimally maintained for the section.

Mise-en-Place Management: Creates the Mise-en-place list as per production schedule, assigns tasks to team members.

Training on Quality Standards: Setting up the team to ensure all production meets quality standards as defied in the recipe guidelines.

Order level Management: Defining and ensuring that the production quantity and yield is within specified limits.

Tools and Equipment Management: Ensures the team is trained on using work related gadgets and tools used in production. Is well informed and up-to date with safety controls and related Check lists. Has knowledge and application on using tools.

Monitoring Daily Delivery: Â Monitors daily delivery in accordance with Quality standards and based on defined timelines.

Monitoring Workplace Hygiene and Safety: Always ensures and keeps work areas safe and hygienic (Proper use of chemicals, uses hair net and gloves.

Experience, Knowledge and Skills:

• Proven experience as a Chef de Partie or in a similar culinary role.
• A culinary school diploma, certification in culinary arts, or equivalent professional training is often preferred.
• In-depth knowledge of various cooking techniques and a specific cuisine may be required, depending on the restaurant.
• Strong culinary skills, including advanced knife skills.
• The ability to work efficiently and effectively in a fast-paced, high-pressure kitchen environment.
• Excellent organizational and time management skills.
• Strong leadership, teamwork, and communication skills.
• Adaptability and creativity.
• A high level of attention to detail.