Purpose of Position
39 hours per week. To assist in the running of the kitchen in the area that is allocated to you during service. This could be meats, fish, vegetables, starters or pastry.
Tasks & Responsibilities: Responsible for keeping organized so that meals go out on time and the work area remains clean and orderly. A chef de partie is responsible for all culinary dishes that are prepared in their section. Because of this, a successful chef de partie must be very knowledgeable about his or her speciality, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A chef de partie must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the sous chef and head chef.
A chef de partie’s primary role is to oversee the preparation, cooking, and presentation of meals in a restaurant. Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes; enforcing strict health and hygiene standards in the kitchen; and trouble-shooting any problems that may arise.
To lead by example and ensure all procedures (HACCP, Health and Safety, and Food Safety Management) are maintained to the required standards to which training has been received.
To deliver the production needs of the section to the required standards.
To report all important issues back to senior chefs. (including guest and staff feedback while on duty.)
To communicate effectively within the section and the kitchen environment.
To manage time through effective planning of work, maintaining a high level of productivity.
Job Type: Full-time
Benefits:
- Bike to work scheme
- Food allowance
- On-site parking
Work Location: In person
