What you will be doing:
This role involves supervising junior staff, ensuring high standards of food preparation and presentation, and maintaining consistency in quality and hygiene. The Chef de Partie plays a key role in supporting the Sous Chef and Executive Sous Chef in daily operations and culinary excellence..
- Run the day to day operation of any area of the hot kitchen in the absence of Chef de Cuisine or sous Chef on duty.
- Taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
- train and develop junior chefs.
- Communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests
- Discipline and ensure the quality of employee's work in the absence of a senior Chef.
- The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees.
- Prepare stocks and sauces, meats and seafood’s using traditional Western Food Techniques
- To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break
- Utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing & manpower planning.
- Make requisitions of all items needed for the next day, with the assistance of the Chef de Cuisine or sous chef on duty.
- Prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required
- The ability to follow instruction and work closely with the senior chef, Sous Chef and Executive sous Chef.