Chef de Partie
About The Position
This position is responsible for the smooth running of operations within that station but not limited to. To keep communication very clear and open throughout the culinary team and manage the station and keep the standards set out by the leadership team. To be able to think on your feet and problem solve would be necessary. To be able to hold a line in the absence of a sous chef and expedite if necessary. This position will also be able to assist with preparing orders from suppliers and keep the par levels as set out by the leadership team. Good understanding of safety, security and hygiene standards. Constantly check cooking sections, fridges and work surfaces for regular cleanliness, organization, correct mise en place as well as FIFO principles are enforced. Check quality of material and condition of equipment and devices used for cooking Excellent communication skills and very high attention to detail. Using safe food handling procedures and maintaining a safe working environment by employing proper food-handling skills and food safety guidelines Problem solving as issues arise during service, responsible for smooth running of service. Complying with attendance rules and being available to work on a regular basis including weekends and holidays according to department needs. Providing quality at all times by following recipe guides and ensuring that all the dishes are consistent. Giving positive feedback and being upbeat and positive with all members of the team
Requirements
- Minimum of 3-years’ experience in food service/hospitality
- Excellent communication skills and very high attention to detail
- Ability to communicate clearly in English and to read the recipe cards
- Must be able to stand for at least 8 hours and be able to lift up, push, and pull at least 50 pounds
Nice To Haves
- High-end, luxury restaurant cooking experience a plus
- Culinary Certificate or Degree preferred
- ServSafe Certification is necessary
- Professional appearance and manner, good character to work in a fast-paced team
- Positive, honest, and energetic work ethic
- Be able to at any stage of service run the line and expedite orders to the service team
Responsibilities
- Responsible for the smooth running of operations within that station
- Keep communication very clear and open throughout the culinary team
- Manage the station and keep the standards set out by the leadership team
- Think on your feet and problem solve
- Hold a line in the absence of a sous chef and expedite if necessary
- Assist with preparing orders from suppliers and keep the par levels as set out by the leadership team
- Good understanding of safety, security and hygiene standards
- Constantly check cooking sections, fridges and work surfaces for regular cleanliness, organization, correct mise en place as well as FIFO principles are enforced
- Check quality of material and condition of equipment and devices used for cooking
- Using safe food handling procedures and maintaining a safe working environment by employing proper food-handling skills and food safety guidelines
- Problem solving as issues arise during service, responsible for smooth running of service
- Complying with attendance rules and being available to work on a regular basis including weekends and holidays according to department needs
- Providing quality at all times by following recipe guides and ensuring that all the dishes are consistent
- Giving positive feedback and being upbeat and positive with all members of the team
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
Number of Employees
1,001-5,000 employees
