Chef De Partie

Description

We are seeking a proactive and supportive individual to assist the Head Chef and Sous Chef in the effective management of our restaurant's kitchen operations. This role is crucial in ensuring the kitchen functions as a successful and profitable unit while maximizing guest satisfaction through efficient planning, organization, direction, and control of production and administrative tasks, all in line with established company standards. A key aspect of this position involves fostering a positive and collaborative atmosphere between the kitchen and service teams, ensuring a unified and harmonious working environment.

Responsibilities and Duties

* Ensure the designated food preparation station is fully ready and operational before each lunch and dinner service. * Assign specific tasks and responsibilities to each kitchen team member at the start of their shift. * Prepare the weekly work schedule for the kitchen staff. * Inform all kitchen personnel of any menu modifications or special events planned for guests. * Lead the team in a specific kitchen section efficiently and effectively during service periods. * Supervise the kitchen team during service, ensuring optimal performance and adherence to high cooking standards. * Maintain a clean, organized, and safe kitchen environment in accordance with health and safety regulations. * Ensure all kitchen staff are properly trained in the preparation and cooking of all relevant food items. * Maintain appropriate stock levels for all ingredients, ensuring sufficient supply for daily lunch and dinner services, as well as weekend operations. * Ensure that all kitchen equipment and resources are in good working condition. * Provide ongoing training and development opportunities for the existing kitchen team. * Conduct annual performance reviews with each kitchen team member, discussing training and development goals. * Perform any other reasonable duties and responsibilities as assigned or deemed necessary.

Qualifications and Requirements

* Proven experience in a kitchen environment with a strong understanding of operational needs. * Ability to effectively allocate tasks and responsibilities to team members. * Organizational skills to assist with scheduling and staff briefings. * Strong communication skills to convey menu changes and event information. * Ability to lead and motivate a team during busy service periods. * Commitment to maintaining high standards of cooking and kitchen efficiency. * Thorough understanding of kitchen hygiene and safety regulations. * Experience in training and developing kitchen staff. * Ability to manage ingredient stock levels effectively. * Basic understanding of kitchen equipment maintenance. * Willingness to provide ongoing support and training to team members. * Ability to conduct performance appraisals and identify development needs. * Flexibility to undertake additional duties as required.

Working Condition

Salary

Basic Salary 2500