Chef De Partie
is £28,000

Per Year

TASKS

• Oversee a specific section or station in the kitchen, such as sauces, fish, grill, pastry, or others, depending on the kitchen's layout and menu..
• Prepare and cook dishes assigned to their station according to established recipes and standards..
• Ensure the quality, taste, and presentation of dishes meet the restaurant's expectations..
• Supervise and coordinate the work of Commis Chefs and other kitchen staff working in the Chef de Partie's section..
• Provide guidance, training, and support to junior members of the team..
• Work closely with the Sous Chef and Head Chef to plan menus, discuss special requirements, and contribute to overall kitchen operations..
• Manage inventory for the section, including monitoring stock levels and communicating with the kitchen's central inventory control..
• Ensure that all dishes leaving their section meet the established quality and presentation standards..
• Monitor and maintain high levels of cleanliness and hygiene in their section..
• Contribute ideas and suggestions for menu development within their area of expertise..
• Collaborate with the culinary team on new dishes and specials..
• Provide training to new kitchen staff or junior chefs working in their section..
• Foster a positive and collaborative work environment..
• Strictly adhere to health and safety regulations and food safety standards..
• Ensure that all staff in their section follow proper procedures..
• Manage the timing of dish preparation to ensure that all components are ready for service..
• Coordinate with other sections to maintain a smooth workflow during service..
• Occasionally interact with customers, explaining dishes or accommodating special requests..
• Ensure customer satisfaction with dishes from their section..
• Address challenges and issues that arise in their section promptly and efficiently..
• Collaborate with other sections to resolve kitchen-wide challenges..