Chef de Partie

Chef de Partie

• Setting up the kitchen prior to a restaurant’s opening
• Preparing a particular kitchen station by bringing all food containers to that point in the line
• Cooking a specific portion of each plated meal
• Assisting with marinating, cutting and precooking foods
• Cleaning the kitchen before the restaurant closes
• Cleaning and sanitising their area with warm water and soap
• Wrapping unused items and storing them in proper areas at the end of a shift
• Plating food creatively and maximising customer enjoyment

In the chef de partie role, you will chop, mix, and make entrees, sauces, or side-dishes as the only kitchen worker in your section in a fine dining environment. You will also manage the inventory of raw ingredients and waste disposal. You will ensure compliance with the highest quality, hygiene, and health standards. Success in this role will be demonstrated by delivering and developing dishes to expand restaurant clientele, improve reputation, attract new customers, and increase profits. This role requires precision and attention to detail to provide consistent service though out the night.

Skills and Qualifications:

• At least 2-3 years experience of the same role
• Have a great verbal and written communication skills
• Organisational skills
• In-depth knowledge of baking, cooking and grilling techniques
• Ability to work under pressure and in a fast-paced environment
• Ability to quickly learn new recipes and new cooking procedures
• Time management skills
• Ability to work efficiently and cooperatively in a team environment
• Ability to solve problems quickly

Job Types: Full-time, Permanent

Benefits:

• Company Christmas gift
• Company events
• Employee discount
• Health insurance
• Opportunities for promotion
• Staff meals provided

Experience:

• Fine dining kitchen: 1 year (Preferred)

Work Location: In person