Demi Chef de Partie

Roles and responsibilities

We are seeking a skilled and talented Demi Chef de Partie to join our team for an upcoming and innovative concept. As a CPD, you will be responsible for overseeing a specific section of the kitchen and ensuring the preparation and presentation of high-quality dishes. Your culinary expertise and attention to detail will contribute to the success of our new venture and the satisfaction of our guests. The ideal candidate should possess excellent culinary skills, a strong work ethic, and a dedication to delivering exceptional dining experiences.

JOB PURPOSE:

To assist the Head Chef to achieve the efficient production of safe consistent high-quality food providing for a great dining experience through a well-organized kitchen section.

KEY RESPONSIBILITIES:

• To maintain appropriate levels of produce in your kitchen section
• Receive and store food safely and efficiently, following food safety procedures at all times.
• Understand and implement date coding and stock rotation.
• Weigh and measure ingredients
• Control temperature during cooking
• Maintain good practical/technical knowledge of menus, especially signature dishes.
• Keep fire exits clear of kitchen trolleys/boxes at all times.
• Cleaning of all kitchen areas & refrigeration
• Efficient time management to ensure full coverage of workload.
• Ensure food handlers are washing hands with soap and hand rinse every 20 minutes.
• Use machines and equipment safely using the principles of COSHH.
• Help to deliver a safe place to work that produces safe food.
• To have the delegated authority for managing and achieving the area of responsibilities.
• Monitoring/Logging/Communication of daily cleaning/deep cleaning

REQUIREMENTS:

• Minimum a foundation degree in culinary arts/ hospitality & catering diploma.
• 2 years of experience as Chef de Partie preferably in casual dining categories.

Desired candidate profile

1. Culinary Skills and Knowledge

• Cooking Techniques: Proficiency in a wide range of cooking methods, such as grilling, sautéing, boiling, poaching, and baking.
• Food Preparation: Skill in preparing ingredients and dishes according to recipe specifications, ensuring consistency in quality, taste, and presentation.
• Menu Knowledge: Familiarity with the restaurant's menu and the preparation techniques for each dish, understanding how ingredients work together, and how they should be prepared.
• Plating and Presentation: Expertise in arranging food on plates in an aesthetically pleasing and precise manner, following the kitchen’s presentation guidelines.

2. Station Management

• Station Oversight: Taking responsibility for a specific station (e.g., grill, fry, pastry, or sauces) and ensuring it runs efficiently during service.
• Food Quality Control: Ensuring the quality, flavor, and presentation of food meet the restaurant’s standards by checking each dish before it leaves the kitchen.
• Order Organization: Coordinating and managing orders from the kitchen to ensure that dishes are prepared on time and served to customers promptly.

3. Teamwork and Supervision

• Mentoring Junior Staff: Supporting and training junior kitchen staff, including commis chefs, to develop their culinary skills and adhere to the kitchen's standards.
• Team Coordination: Working effectively as part of a team under the Chef de Partie, helping ensure smooth operations during busy service periods.
• Collaboration: Communicating clearly with other kitchen staff and front-of-house teams to ensure efficient service.

4. Time Management

• Efficiency in Service: Managing time effectively to prepare dishes within the designated time frame, ensuring all dishes are ready for service.
• Multitasking: Handling multiple tasks at once, especially during peak service times, ensuring that all dishes are prepared and plated correctly.
• Prioritization: Deciding which tasks to focus on during busy periods, ensuring that all kitchen duties are completed efficiently.

5. Inventory and Stock Management

• Ingredient Preparation: Ensuring ingredients are prepared and prepped ahead of time for service, including chopping vegetables, marinating meats, and preparing sauces.
• Stock Control: Keeping track of the stock and inventory in their designated station, ensuring that supplies are replenished in time for service.
• Waste Minimization: Reducing food waste by using ingredients efficiently and maintaining the cleanliness and organization of the station.