Main Purpose
The Chef de Partie is responsible for running a specific section of the kitchen (e.g., meat, fish, sauce, pastry, or cold kitchen), ensuring the preparation, cooking, and presentation of dishes meet the restaurant's standards. They supervise junior staff, maintain hygiene and safety, and support smooth kitchen operations.
Key Responsibilities
- Production:
- Prepare, cook, and plate dishes in their designated section.
- Ensure consistency, quality, and proper presentation of all dishes before service.
- Contribute to menu development and creation of new recipes.
- Section & Stock Management
- Set up and manage mise en place for the section.
- Monitor stock levels, reduce waste, and ensure proper rotation of ingredients.
- Communicate ordering needs to the Head Chef or Sous Chef.
- Teamwork & Leadership
- Supervise and train Commis Chefs and trainees working in the section.
- Coordinate with other sections to ensure smooth and timely service.
- Foster a positive, professional, and collaborative working environment.
- Hygiene & Safety
- Comply with guidelines and all food safety standards.
- Keep the section clean, organized, and safe at all times.
- Ensure proper use and maintenance of kitchen equipment.
