A Chef de Partie assists the Junior Sous Chef and is responsible for preparing, cooking, and presenting high-quality dishes within their section. They actively contribute to menu creation, recipe development, and dish innovation.
They oversee their section, manage line or station cooks, and ensure timely, cost-effective, and high-standard output. In the absence of senior chefs, they may handle administrative tasks such as stock management, inventory, and duty rosters, delegating tasks as needed for efficient kitchen operations.
Duties & Responsibilities:
Help ensure that all stocks are kept under optimum conditions.
Ensure all mise-en-place is always freshly prepared and on time.
Communicate any anticipated shortages promptly to the section chef or head chef.
Ensure all dishes are being prepared to the correct recipe and quantity.
Lead shifts while personally preparing food items and executing requests based on required specifications.
Relay orders to station cooks and ensure each menu item is prepared on time.
Oversee all preparation, cooking, and presentation for plates. Assist with cooking, preparation, and plating when station chefs are absent.
Implement and adhere to cost-effective standard procedures for daily kitchen operation.
Ensure efficient and professional running of respective sections, including collaboration with other sections within the kitchen/restaurant.
Strictly adhere to health and safety guidelines of the restaurant.
Maintain personal and kitchen hygiene at all times and ensure cleanliness and tidiness of the kitchen during both mise en place and service times.
Assist colleagues with questions and problems that might hinder smooth operation flow.
Troubleshoot any kitchen issues that may arise.
Ensure efficient running of own section, creating and upkeeping a safe working environment.
Assist colleagues to complete their tasks as needed.
Provide support and assistance to superiors in the department, including the Jr. Sous Chef, Sous Chef, and Head Chef.
Ensure work area is always clean, neat, and organized.
Be prepared to work overtime to accommodate busy periods in the restaurant.
Complete tasks as assigned and be willing to work overtime within reasonable means to ensure tasks are completed.
Work together with staff on the same level, train and retrain on technical and communication skills.
Guide staff under supervision to ensure their performance is up to par.
Ensure all associates comply with grooming, hygiene, and uniform standards.
Stay updated with industry knowledge and proactively improve work-related skills.
Utilize available learning & development resources to develop skills and perform jobs efficiently and effectively.
Delegate duties as required to ensure efficient functioning of the department and maintain effective follow-up on those duties.
Provide professional support to the head chef whenever deemed necessary.
Develop and maintain positive working relationships with others.
Support team to reach common goals.
Listen and respond appropriately to the concerns of other employees.#J-18808-Ljbffr