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As a Chef de Partie you get to oversee a section of the kitchen, be it larder, fish, sauces, garnish, or hot starter. Therefore the job is sometimes called a station chef or line cook. In large kitchens, you usually get help from a Demi-Chef de Partie, commis or trainee chef. Most modern kitchens offer informal or contemporary menus. you might be interest in working infine dining rosettes restaurants or Michelin star.
Key responsibilities:
- Setting up the kitchen prior to a restaurant's opening.
- Preparing a particular kitchen station by bringing all food containers to that point in the line.
- Cooking and presenting dishes within your speciality.
- Assisting with marinating, cutting and precooking foods.
- Managing and training any demi-chef de parties or commis working with you.
- Helping the sous chef andhead chefto develop new dishes and menus.
- Plating food creatively and maximising customer enjoyment.
- Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety.
- Monitoring portion and waste control to maintain profit margins.
- Cleaning the kitchen before the restaurant closes.
- Cleaning and sanitising their area with warm water and soap.
- Wrapping unused items and storing them in proper areas at the end of a shift.
Position requirements:
- Must have excellent diligence.
- Disciplined, keen to share your knowledge and learn new skills
- Strong dedication to your craft.
- Have good working relationships, rise to the challenge, and adapt well to change.
- Be enthusiastic about your career, collaborator & trustworthy.
- Professional attitude always.
What skills do I need?
- Great cooking skills.
- A cool head.
- An ability to delegate appropriately.
- Organisational flair.
- A good financial acumen and basic understanding of GP.
Salary plus paid overtime.
Strait shifts 5 over 7
