Chef De Partie

Job Role:

Job Summary:

The Chef de Partie (also known as Station Chef or Line Cook) is responsible for managing a specific section of the kitchen. This role involves preparing high-quality dishes, supervising junior kitchen staff, and ensuring smooth and efficient operation within their station. The Chef de Partie plays a crucial role in maintaining the kitchen's standards of food quality, hygiene, and safety.

Key Responsibilities:

Manage and oversee the operations of a designated kitchen section

Prepare and cook menu items according to established recipes, portion sizes, and presentation standards.

Supervise, train, and mentor junior kitchen staff such as Commis Chefs and kitchen assistants within the station.

Ensure all food prepared meets quality, taste, and presentation standards.

Maintain cleanliness, organization, and hygiene of the workstation and kitchen equipment.

Monitor stock levels for the station and communicate with the Sous Chef or Head Chef regarding ordering and inventory needs.

Adhere strictly to food safety, sanitation, and health regulations.

Assist in menu planning and development for the station as required. Collaborate with other kitchen sections to ensure timely and coordinated food service.

Help in managing kitchen waste and minimizing food wastage.

Participate in kitchen meetings and training sessions.

Ensure compliance with company policies regarding uniform, punctuality, and conduct.