Summary
Duties and responsibilities related to the Chef de Partie role:
- Follow recipes and specifications to ensure consistency and quality
- Ensure that the preparation area is clean and organized
- Work efficiently to ensure dishes are ready in a timely manner
- Support the Sous Chef in managing their section of the kitchen
- Adhere to food safety guidelines, including proper cooking temperatures and safe food handling practices
Qualifications
- Proven experience in a Chef de Partie role or a Demi Chef de Partie ready to move up a level
- A candidate with excellent use of various cooking methods, ingredients, equipment and modern processes such as fermentation and sous vide
- Ability to multitask with good time management and work efficiently under pressure
- Culinary school diploma or qualification from a culinary school
- At least 2 - 3 years of experience cooking in a well-established restaurant or full-service hotel
