Job Summary
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* The Chef de Partie is a highly skilled culinary professional responsible for overseeing the preparation and presentation of dishes in a fast-paced kitchen environment.
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Main Responsibilities
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* Directs and supervises a team of cooks to ensure efficient food production and high-quality dishes.
* Maintains a thorough understanding of recipes, menu items, and cooking techniques to provide guidance and support to team members.
* Ensures adherence to food safety and sanitation standards, maintaining a clean and organized kitchen environment.
* Coordinates with other kitchen staff to plan and execute menu items, specials, and events.
* Monitors inventory levels, ordering supplies and ingredients as needed to maintain optimal stock levels.
* Develops and implements effective training programs for new hires and existing staff to improve skills and knowledge.
* Conducts regular quality control checks to ensure consistency and excellence in dish presentation and taste.
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Requirements and Qualifications
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* A minimum of 8 years of experience in a high-volume kitchen environment, with at least 2 years in a senior culinary role.
* A culinary school degree or equivalent education and training.
* Strong leadership, communication, and problem-solving skills, with the ability to motivate and inspire a team.
* Excellent organizational, time management, and multitasking abilities, with a focus on efficiency and productivity.
* Demonstrated expertise in menu planning, recipe development, and food cost control.
* Proficiency in computer software applications, including POS systems, inventory management, and scheduling tools.
* Familiarity with health and safety regulations, including HACCP principles and food handling procedures.