Chef De Partie - European

Role & responsibilities

• Prepare and cook European dishes according to established recipes and standards, ensuring consistent quality and presentation. Focus on a specific section of the kitchen, such as the grill, pastry, or sauces, to produce high-quality meals that align with the restaurants standards.
• Supervise and train junior kitchen staff, ensuring efficient kitchen operations and adherence to food safety guidelines. Delegate tasks within your section and oversee food preparation to maintain high-quality standards.
• Contribute to the creation and development of European menus, offering innovative ideas while adhering to traditional European culinary techniques. Ensure all dishes are well-seasoned, prepared to specification, and plated with attention to detail.
• Ensure food quality meets standards and inform the manager if any product falls short of specifications.
• Continuously monitor the quality of dishes prepared within your section, ensuring they meet the standards for taste, appearance, and portion size. Conduct regular quality checks to ensure food is consistently of the highest standard.
• Monitor the quantity of prepared food and portion sizes to minimize waste, ensuring that unused food is not discarded unnecessarily.
• Verify the correct temperature of appliances and food using thermometers and thermostats, and check freezer systems (e.g., fans, drains, doors) for proper functionality, reporting any issues to facility management.
• Operate cooking equipment such as ovens, stoves, grills, microwaves, and fryers to prepare food.
• Report any maintenance issues to the appropriate personnel (management or maintenance).
• Maintain food logs for all products, including production charts.
• Set up and break down workstations with the necessary tools, equipment, supplies, and mise en place, ensuring items meet established specifications, containers are filled adequately, and the station is cleaned properly.
• Adhere to sanitation, cleaning, and pest control guidelines, reporting any pest-related issues to the appropriate personnel.
• Follow proper personal hygiene procedures to ensure food safety, including hand sanitation before handling food and wearing proper attire such as hats, hairnets, and appropriate footwear.
• Comply with food safety protocols and handling procedures, including product rotation (FIFO), labeling, dating, cleaning, and organizing coolers/freezers/storage areas, and ensuring Cold Chain compliance.
• Test food for proper cooking by tasting, smelling, or using utensils to check doneness.
• Monitor food quality throughout the day using HACCP forms and production charts.
• Determine the presentation of food and create decorative food displays.

Preferred candidate profile

• Proven experience as a Chef de Partie or in a similar role, with a focus on European cuisine.
• Strong knowledge of traditional European cooking techniques, flavors, and ingredients.
• Ability to manage a team and maintain a high level of organization in a fast-paced kitchen environment.
• Knowledge of food safety and hygiene regulations (e.g., HACCP).
• Creativity in menu planning and food presentation.