Chef De Partie

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Working Conditions:

Kitchen environment: Work in a fast-paced, dynamic kitchen environment, Work varied shifts, including evenings, weekends, and holidays.

Key Responsibilities:

1. Manage kitchen section: Oversee the preparation, cooking, and presentation of dishes within designated section.

2. Menu planning: Assist in planning menus, creating new recipes, and modifying existing ones.

3. Food preparation: Prepare, cook, and present dishes to the highest standard.

4. Team management: Supervise, train, and motivate junior chefs and kitchen staff.

5. Inventory management: Order ingredients, manage stock levels, and minimize waste.

6. Maintain kitchen standards: Ensure cleanliness, hygiene, and organization within the kitchen.

7. Monitor food costs: Control food costs, minimize waste, and optimize menu engineering.

8. Maintain equipment: Ensure proper maintenance and cleaning of kitchen equipment.

9. Comply with health and safety regulations: Adhere to food safety and hygiene regulations, and ensure kitchen staff do the same.

Requirements:

1. Culinary qualifications: Diploma or degree in culinary arts or equivalent experience.

2. Kitchen experience: Minimum 2-3 years of experience in a high-volume kitchen, preferably in a similar role.

3. Leadership skills: Proven ability to lead, motivate, and train junior staff.

4. Attention to detail: Meticulous attention to detail, ensuring high-quality food and presentation.

5. Time management: Ability to work under pressure, manage time effectively, and meet deadlines.

6. Communication skills: Excellent communication and interpersonal skills.

7. Physical demands: Ability to stand for long periods, lift heavy objects, and work in a fast-paced environment.