Demi Chef De Partie Cold Kitchen

Roles and responsibilities

• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
• Coordinate daily tasks with the Sous Chef or Executive Chef
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
• Consult and check on daily requirements, functions and last minute events
• Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment
  

What We need from you:

• The strength to lift, push and pull big objects up to 50lbs (23 kg) which can also involve bending and kneeling
• A good grasp of reading, writing and basic maths
• The flexibility to work night, weekend and holiday shifts
• Compliance with local laws on food handling and serving alcohol – you’ll need to be above the minimum age required and fluent in the local language
• Great communication – you’ll be warm, welcoming and easy to talk to

Desired candidate profile

1. Preparation of Cold Dishes

• Salads and Dressings: Preparing a variety of salads, ensuring fresh ingredients are used, and making dressings from scratch. This could include green salads, pasta salads, or fruit salads.
• Appetizers: Preparing cold appetizers, such as pâtés, terrines, ceviches, smoked fish, and cold meats like charcuterie.
• Garnishes: Creating decorative garnishes for cold dishes and ensuring that presentation meets the restaurant's standards.
• Cold Soups: Preparing cold soups like gazpacho or vichyssoise, ensuring they are perfectly seasoned and served at the correct temperature.
• Sandwiches and Canapés: Preparing various types of sandwiches, canapés, and finger foods, particularly for events, banquets, or cocktail hours.

2. Food Presentation

• Plating: Ensuring cold dishes are plated attractively, maintaining a high level of presentation. The Chef de Partie should be skilled at garnishing and arranging cold dishes in an appealing manner.
• Attention to Detail: Ensuring that each dish is prepared to a high standard of both taste and appearance. This includes ensuring the appropriate portion sizes, color, and freshness of the ingredients.

3. Managing the Cold Kitchen Section

• Station Management: Overseeing the cold kitchen station, ensuring that everything is stocked, organized, and that food is being prepared efficiently.
• Inventory Control: Monitoring stock levels for cold ingredients like fresh herbs, vegetables, cheeses, seafood, and meats. The Chef de Partie ensures the kitchen has the necessary supplies and informs the sous chef when items need to be ordered.
• Food Safety: Ensuring that all cold dishes are prepared and stored according to food safety standards. This includes maintaining proper refrigeration temperatures and ensuring that ingredients are fresh and properly handled.

4. Collaboration with Other Kitchen Staff

• Working with the Sous Chef: Reporting directly to the Sous Chef or Executive Chef to ensure that the cold kitchen section operates efficiently and that any issues are quickly addressed.
• Teamwork: Collaborating with other chefs in the kitchen, particularly those in the hot kitchen, to ensure that dishes are prepared and delivered in a timely manner.
• Supervising Junior Staff: In some cases, a Chef de Partie in the cold kitchen may oversee and train junior kitchen staff (Commis Chefs), ensuring that they are following procedures and maintaining quality standards.

5. Menu Development and Seasonal Adjustments

• Menu Input: Providing input on the creation or modification of cold dishes for the restaurant’s menu. This could involve suggesting seasonal ingredients, new presentation styles, or trends in cold dishes.
• Seasonality: Adapting the cold menu to take advantage of seasonal ingredients, ensuring that dishes are fresh and align with the restaurant's culinary offerings.