Demi Chef De Partie Hot Kitchen

Roles and responsibilities

1. Culinary Expertise

• Knowledge of Hot Kitchen Techniques: A strong understanding of cooking methods and techniques specific to hot food preparation, such as grilling, sautéing, roasting, and braising.
• Menu Knowledge: Expertise in the restaurant's menu, including understanding how to prepare and present all hot dishes.
• Ingredient Knowledge: In-depth knowledge of various ingredients, spices, and how they complement each other in hot dishes.
• Recipe Development: Contributing to or assisting with the creation and testing of new dishes for the hot kitchen section.
• Food Presentation: Ensuring hot dishes are presented beautifully, following both aesthetic and taste guidelines.

2. Kitchen Management

• Station Management: Overseeing your designated section of the kitchen (e.g., grill, fry, sauté, or roast station), managing food preparation, cooking, and plating.
• Supervising Junior Staff: Supervising commis chefs, ensuring they are well-trained, efficient, and adhering to kitchen standards.
• Maintaining Consistency: Ensuring that all hot dishes are cooked and presented consistently, maintaining the restaurant's high standards.
• Quality Control: Monitoring the quality of ingredients, finished dishes, and overall service to ensure that food quality meets or exceeds expectations.

3. Time Management and Efficiency

• Managing Multiple Orders: Handling multiple orders simultaneously while ensuring that each dish is completed to perfection.
• Order Prioritization: Organizing the workflow and prioritizing tasks based on order requirements, ensuring timely and efficient meal service.
• Working Under Pressure: Remaining calm and focused under pressure, particularly during peak service times, to maintain the quality and efficiency of the kitchen.
• Coordination with Other Sections: Coordinating with other kitchen sections, such as cold kitchen or pastry, to ensure smooth and efficient operations.

4. Health and Safety Standards

• Food Safety: Ensuring that all hot food is cooked, stored, and handled according to food safety regulations to prevent contamination and ensure guest safety.
• Hygiene and Cleanliness: Maintaining a clean and organized workstation, including ensuring all cooking tools, surfaces, and utensils are sanitized properly.
• Temperature Control: Monitoring food temperatures to ensure that hot dishes are cooked and served at the appropriate temperatures to meet health standards.
• Compliance with Regulations: Adhering to local health and safety laws, company policies, and guidelines to ensure the kitchen meets all necessary standards.

5. Team Collaboration and Communication

• Communication with Other Kitchen Staff: Effectively communicating with sous chefs, other chefs de partie, and kitchen assistants to ensure smooth service and kitchen operations.
• Feedback and Mentoring: Providing guidance, feedback, and support to junior chefs and kitchen staff, helping them improve their skills and knowledge.
• Collaboration with Front-of-House: Coordinating with waitstaff and restaurant management to ensure that dishes are ready on time and meet customer expectations.
• Adapting to Feedback: Taking constructive criticism from senior chefs and management to continuously improve cooking methods and kitchen operations.

Desired candidate profile

A Chef de Partie runs a specific section in a kitchen, and report to the Sous Chef. The role is made up of many varying responsibilities including:

• Preparing, cooking and presenting high quality dishes within the speciality section
• Assisting the Sous Chef in creating menu items, recipes and developing dishes
• Assisting with the management of health and safety
• Assisting with the management of food hygiene practices
• Managing and training any Commis Chefs
• Monitoring portion and waste control
• Overseeing the maintenance of kitchen and food safety standards
  

What We Need From You

• Speciality in Hot Kicthen
• Certificate in Food production or Culinary Diploma
• Basic & Intermediate Food Hygiene
• 2 years minimum experience in a similar role