About the Role

Overview of the Position

Our client in the hospitality/Catering industry is looking to hire a Chef De Partie (CDP). They will be responsible for supporting the Head and Sous Chef in a busy restaurant kitchen in delivering consistently high-quality dishes. They will be tasked to ensure there are high standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.

Key Responsibilities

 Preparing, cooking and presenting dishes within your speciality

 Managing and training any demi-chef de parties or commis working with you

 Helping the sous chef and head chef to develop new dishes and menus

 Monitoring portion and waste control to maintain profit margins

 Ensure that all foods and products are consistently prepared and served according to the company’s recipes, portioning, cooking and serving standards for great customer experience.

 Takes care of daily food preparation and duties assigned through the superiors to meet the standard and the quality set by the Restaurant.

 Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

 Coordinates daily tasks with the Sous Chef.

 Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

 Ensure highest levels of guest satisfaction by ensuring consistent, quality production.

 Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

 Full awareness of all menu items, their recipes, methods of production and presentation standards.

 Follows good preservation standards for proper handling of all food products at right temperature.

 Operate and maintain all department equipment and reporting of malfunctioning.

 Establishing and maintaining effective inter-departmental working relationships.

 Have excellent knowledge into menu creation, whilst maintaining quality and controlling costs in a volume food business.

 Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

 Checks periodically expiry dates and proper storage of food items in the section.

 Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.

 Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.

 Assess quality control and adhere to hotels service standards. 

Relevant Qualifications

 A minimum of a Diploma in Food Production  Certified culinary education preferred.  A grasp of profit margins

 Possess current food handler’s certificate.

 2+years’ experience in food service and hospitality arena or 2+ year working experience commercial food preparation background.

 Well-versed in preparing food items consistently while adhering to recipe standards

 Track record of working efficiently in a fast-paced environment.

 Self-motivated and takes own initiative.

 Excellent communication skills.

How to Apply

Qualified and interested candidates should send their applications to: https://airtable.com/shrUmzG6GPnAlukQP with a detailed CV and a cover letter. This is an urgent position and will remain open until it is filled.