Chef de Partie

About the role

The Chef de Partie prepares food to the exact specifications of the Group Executive Chef and is responsible for setting up the prep station, stocking inventory and maintaining sanitation standards. The role assists the Group Executive Chef and Sous Chefs with daily tasks and leads all line cooks in the section.

Key responsibilities

• Prepare food daily according to the standards and quality set by the restaurant, following instructions from superiors and coordinating with the Sous Chef.
• Supervise junior chefs or line cooks, guide and train them daily, and help lead and inspire the rest of the kitchen team.
• Estimate daily production needs, check the quality of raw and cooked food, and monitor food costs and guest satisfaction.
• Know all menu items, their recipes, production methods and presentation standards, and follow preservation standards and temperature controls.
• Maintain equipment, report malfunctions, and check expiry dates and storage of food items.
• Take part in daily and weekly stock takes, collect daily feedback and report issues as they arise.
• Keep a secure, friendly working environment, promote hygiene and cleanliness, and carry out other duties asked by management.

Required profile

• High school (WASCE) qualification or equivalent preferred; culinary or tertiary school qualification or foreign equivalency preferred but not mandatory.
• Prior experience in food and beverage service and food preparation positions.
• Thorough experience with hot and cold food preparation.
• Able to take instruction and lead independently when team leaders are absent.
• Good working knowledge of sanitation standards and health codes.
• Able to handle fast-paced, high-pressure work and to dress appropriately at all times.