chef de partie

Primary Responsibilities

Prepare and Cook Food

Execute recipes and prepare dishes for their specific station (e.g., grill, sauté, pastry, fish, or vegetables).

Ensure all dishes are prepared to the highest standard of quality and presentation.

Manage a Kitchen Section

Take full responsibility for their station, including cleanliness, organization, and food production.

Supervise and mentor junior staff or commis chefs working in the section.

Maintain Kitchen Standards

Follow food safety and hygiene standards (e.g., HACCP).

Monitor portion sizes and minimize waste.

Collaborate with the Kitchen Team

Communicate effectively with other sections and the head chef to ensure smooth service.

Contribute ideas for new dishes or menu adjustments.

Inventory and Stock Control

Monitor ingredients for their section and coordinate with the kitchen manager or sous chef to reorder supplies as needed.

Ensure all food items are fresh and properly stored.

Training and Development

Assist in training new staff or commis chefs in the section.

Keep up with industry trends and improve skills where possible.

Skills and Qualities Required

Strong knowledge of cooking techniques and ingredients.

Ability to work under pressure in a fast-paced environment.

Good communication and teamwork skills.

Leadership qualities to manage and inspire junior staff.

Attention to detail and creativity in food presentation.