Chef De Partie

Description

We are seeking a passionate and skilled Chef de Partie to join the culinary team of a modern European cuisine restaurant that draws inspiration from historical artistic themes, aiming to infuse its dishes with creativity and a touch of romance. This role is pivotal in the daily kitchen operations, demanding a commitment to producing food of the highest standard. The Chef de Partie will also contribute to menu innovation, ensure adherence to all regulations, and support team development. This position requires a motivated individual with a strong culinary background and a positive approach to teamwork and guest interaction.

Responsibilities and Duties

* Take ownership of the daily operation of a specific kitchen section, consistently producing top-quality food. * Assist in the exploration and creation of new menu items, recipes, products, and techniques, while also enhancing existing dishes. * Ensure full compliance with all company guidelines and procedures, adhering to all legal and statutory requirements. * Set clear performance and development objectives for team members within your section. * Support the Head Chef in ordering and managing stock levels to maintain adequate inventory at all times. * Follow established procedures for the correct storage of food and beverage items, inventory, and equipment, ensuring timely restocking and minimizing wastage. * Foster a collaborative team environment and promote excellent service through effective daily communication and coordination with other departments. * Work closely and collaboratively with chefs of all levels within the kitchen. * Perform any other relevant tasks as instructed by management or stakeholders. * Prepare food according to and maintain established kitchen Standard Operating Procedures (SOPs).

Qualifications and Requirements

* A minimum of one year of experience in a similar role within the food and beverage industry. * Highly motivated with leadership potential, results-driven, and a quick learner. * Demonstrates a balance of culinary skill with an understanding of cost management. * Exhibits creativity and innovation in developing new dishes. * Maintains a positive and engaging attitude when interacting with both guests and colleagues.

Working Condition

Salary

Basic Salary 2800