Chef De Partie (Hot)

Responsibilities

• Food Preparation and Cooking:
• Oversee and prepare food for your designated section, ensuring it meets the quality standards of the restaurant.
• Prepare ingredients, cook, and assemble dishes according to the menu, adjusting recipes as needed.
• Ensure the timely preparation of all dishes during service, maintaining consistency in portion size and presentation.
• Work with the kitchen team to ensure that dishes are cooked and delivered promptly.
• Station Management:
• Manage the section efficiently, ensuring it runs smoothly throughout service.
• Ensure that all ingredients are available and prepped in your section before service begins.
• Maintain a clean, organized, and safe working environment in your section.
• Monitor the section during service to ensure that dishes are prepared to order and that cooking equipment is used properly.
• Quality Control:
• Monitor the preparation and presentation of all dishes to ensure they meet the restaurant's standards for taste, appearance, and consistency.
• Regularly check food quality, portion sizes, and seasonings to ensure consistency and maintain customer satisfaction.
• Oversee the plating of dishes and ensure they are aesthetically appealing and in line with the restaurant's presentation guidelines.
• Leadership and Supervision:
• Supervise and guide junior kitchen associate (such as Commis Chefs), ensuring they follow proper cooking techniques and hygiene practices.
• Provide mentorship and training to junior chefs, ensuring they develop their skills and knowledge of the kitchen.
• Ensure junior chefs are working efficiently, adhering to food safety regulations, and maintaining a clean station.
• Handle any issues that arise in your section, reporting them to the Sous Chef or Head Chef.
• Health & Safety Compliance:
• Ensure the kitchen complies with all food safety and hygiene regulations.
• Maintain proper storage of ingredients and ensure that food is handled in accordance with safety standards to prevent contamination.
• Keep your section clean and sanitized, following proper procedures for cleaning cooking tools, utensils, and equipment.
• Follow health and safety protocols to minimize hazards and ensure a safe work environment.
• Inventory and Stock Control:
• Assist in managing the stock for your section, including ordering, storing, and rotating ingredients (FIFO - First In, First Out).
• Track inventory levels and ensure that ingredients are used efficiently to minimize waste.
• Report any shortages or issues with stock to the Sous Chef or Head Chef, ensuring that necessary supplies are ordered in time.
• Collaboration and Communication:
• Communicate effectively with kitchen team, front-of-house team, and the Sous Chef to ensure smooth operations.
• Coordinate with other chefs to ensure that orders are completed on time and to the required standard.
• Be proactive in resolving issues during service, such as delays or quality concerns, ensuring a positive guest experience.
• Training and Development:
• Continuously improve culinary skills and knowledge, staying up-to-date with new techniques and trends.
• Participate in training sessions, both formal and informal, to enhance your culinary abilities.
• Be open to feedback and actively seek ways to improve performance and efficiency.
• Maintenance of Equipment:
• Ensure that all kitchen equipment and tools are used properly and are well-maintained.
• Report any faulty or damaged equipment to the Head Chef, ensuring that repairs are carried out promptly.
• Keep your section's tools and equipment clean and in good working order.
• Additional Responsibilities
• Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.
• Abilities/Key Competencies/Skills
• Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company's Heartist service culture to be responsive, respectful and deliver a great experience.
• Leading Myself
• Positive Orientation
• Operational Decision Making
• Self-Development & Management
• Leading Others
• Developing an Empowered Team
• Leading an Engaged and Diverse Team
• Communication
• Leading the Business
• Advocating Guest Passion
• Business Planning and Analysis
• Business Improvement and Change
• Experience/Certificates/Education
• Minimum of 2 years of relevant experience in a culinary role preferably in a high-end restaurant or a luxury hospitality environment.
• Culinary diploma or equivalent professional training from a reputable culinary school preferred.
• Passion for food and cooking, with a keen interest in mastering a specific section of the kitchen.
• Good understanding of kitchen operations, food safety, and hygiene standards.
• Ability to work in a fast-paced, high-pressure environment.
• Strong leadership and communication skills.
• Attention to detail and a commitment to maintaining quality and consistency.
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