Chef de Partie (Western)

Job Desc

1. Oversee and manage a designated section of the kitchen, ensuring all dishes are prepared to the restaurant's standards.
2. Ensure that all mise en place (preparation) is completed accurately and on time for service.
3. Maintain organization and cleanliness within the assigned section.
4. Prepare and cook dishes as per the restaurant’s recipes, ensuring consistency in flavor, presentation, and portion size.
5. Monitor the cooking process, ensuring food is prepared safely and efficiently.
6. Handle and operate kitchen equipment properly, ensuring safety and cleanliness.
7. Check the quality of ingredients and finished dishes before they are served to ensure they meet the restaurant's high standards.
8. Work with the Head Chef and Sous Chef to refine and improve recipes and cooking techniques.
9. Coordinate with other kitchen sections to ensure smooth and timely service.
10. Communicate effectively with the kitchen team and front-of-house staff to ensure orders are fulfilled accurately.
11. Assist in training and mentoring junior kitchen staff assigned to your section.
12. Monitor stock levels within your section and inform the Sous Chef of any shortages.
13. Ensure proper storage and rotation of ingredients to minimize waste and maintain freshness.
14. Assist in receiving and organizing kitchen deliveries as needed.
15. Follow all health and safety regulations, including proper food handling, storage, and sanitation practices.
16. Ensure that your section meets the restaurant’s hygiene and cleanliness standards at all times.
17. Report any equipment issues or safety hazards to the Sous Chef or Head Chef promptly.

Qualifications

1. Culinary degree or equivalent experience; additional certifications in food safety and sanitation are a plus.
2. 2-4 years of experience in a professional kitchen, with expertise in a specific section such as grill, sauté, or pastry.
3. Strong knowledge of cooking techniques, food preparation, and kitchen equipment.
4. Excellent cooking skills with attention to detail in presentation and consistency.
5. Ability to work efficiently under pressure and meet tight deadlines.
6. Strong communication and teamwork abilities.
7. Organizational skills with a focus on cleanliness and efficiency.
8. Passion for cooking and a desire to learn and grow in the culinary field.
9. Flexibility to work in various sections of the kitchen as needed.
10. Commitment to maintaining high standards of quality and safety.
11. Willingness to work evenings, weekends, and holidays as required.
12. Currently living in Surabaya is preferred.