Senior Chef De Partie

Roles and responsibilities

• Preparing and producing high-quality pastry items, ensuring consistency in taste and presentation.
• Contribute to the creation of new recipes and dessert offerings, working closely with the pastry team to develop innovative ideas.
• Train and mentor junior pastry chefs, ensuring that they are knowledgeable in various pastry techniques and are able to maintain the kitchen's standards.
• Oversee the organization and cleanliness of their workstation, manage inventory, and supervise junior pastry staff.
• Ensure that all pastry items meet the highest quality standards in terms of taste, texture, and presentation, and that they adhere to food safety regulations.
  

What You Bring

• Minimum four years culinary or related work experience.
• Pastry culinary school or culinary institute education or equivalent experience.
• Strong knowledge of pastry preparation techniques and food safety standards.
• Strong attention to detail and a commitment to maintaining high standards of cleanliness and hygiene.
• Good communication and teamwork skills, proficiency in English.
• Physical stamina and the ability to stand for long periods of time and work in a fast-paced and demanding environment.
• Flexibility in working hours, as the role may involve working evenings, weekends, and holidays.
• A positive attitude and a willingness to learn and develop new skills.

Desired candidate profile

1. Overseeing a Specific Kitchen Station

• Managing the Station: Take charge of a particular station in the kitchen (e.g., grill, sauté, pastry, fish, or sauces), ensuring all food preparation is executed to a high standard.
• Organizing Work: Plan and organize tasks for the station, ensuring all dishes are prepared efficiently and meet quality standards during service.
• Monitoring Food Preparation: Oversee the preparation and cooking of ingredients or dishes specific to your station, ensuring consistency and attention to detail.
• Creating and Updating Menus: Contribute to the development of new dishes, seasonal menus, or special promotions within your station, collaborating with the head chef and other kitchen staff.

2. Supervising and Training Junior Staff

• Managing Team Members: Supervise and mentor junior chefs, commis chefs, and kitchen assistants within your station, ensuring tasks are performed correctly and efficiently.
• Providing Training: Train junior staff on proper cooking techniques, station organization, and hygiene standards, providing feedback to improve their skills.
• Delegating Responsibilities: Delegate tasks appropriately, ensuring each team member has clear responsibilities and the tools they need to succeed.

3. Ensuring Food Quality and Consistency

• Maintaining Standards: Ensure that food is prepared according to established recipes, portion sizes, and presentation standards.
• Quality Control: Taste and inspect dishes before they leave the kitchen to ensure they meet quality standards and adhere to the chef’s specifications.
• Consistency in Execution: Ensure that dishes are consistently prepared to the same high standard, even during busy service times.

4. Health, Safety, and Hygiene Compliance

• Maintaining Cleanliness: Ensure the kitchen and workstations are kept clean and organized, following hygiene protocols for both food preparation and handling.
• Food Safety Standards: Adhere to all food safety regulations, including proper food storage, temperature control, and sanitation practices, to prevent contamination and ensure guest safety.
• Compliance with Regulations: Follow workplace health and safety guidelines to minimize risks in the kitchen, ensuring a safe working environment for all staff.

5. Stock and Inventory Management

• Monitoring Inventory Levels: Keep track of inventory and supplies for your station, ensuring there are no shortages during service. Inform the sous chef or head chef when additional stock is needed.
• Minimizing Waste: Ensure that ingredients are used efficiently to minimize waste, applying techniques like portion control and repurposing ingredients when possible.
• Ordering Supplies: Assist in ordering stock for the kitchen, ensuring the quality and quantity of items needed for the station are delivered on time.