CHEF DE PARTIE
Role Overview
Manage and execute preparation, cooking, and plating of hot dishes at an assigned kitchen station.
Lead Commis chefs and kitchen assistants to produce consistent, high-quality hot food on time.
Key Skills for This Role
Full Job Posting
Role summary
Manage and execute preparation, cooking, and plating of hot dishes at an assigned kitchen station.
Lead Commis chefs and kitchen assistants to produce consistent, high-quality hot food on time.
Station and food preparation
- Oversee a hot station such as grill, sauté, or fryer, depending on the kitchen setup.
- Prepare dishes to standardized recipes, portion sizes, and plating guidelines.
- Cook meats, seafood, and vegetables using techniques including grilling, sautéing, frying, roasting, and braising.
- Monitor cooking times and temperatures, and plate and garnish dishes to presentation standards.
- Coordinate with kitchen staff so dish components are correctly prepared and assembled for service.
Team and kitchen standards
- Supervise Commis chefs, apprentices, and kitchen assistants; provide guidance and delegate tasks to meet service deadlines.
- Maintain an organized and clean hot section, and clean, sanitize, and maintain equipment and tools.
- Check dishes for taste, texture, and appearance, and work with kitchen management to resolve issues.
- Follow food-safety and sanitation practices for food handling, ingredient storage, and equipment cleaning.
Qualifications and experience
- High school diploma or equivalent.
- Previous Chef de Partie or Line Cook experience in a professional kitchen, focused on hot-food preparation.
- In-depth knowledge of cooking techniques, food safety practices, and kitchen operations.
- Leadership, communication, organization, time management, and attention to detail.
Schedule
- Willingness to work flexible hours, including evenings, weekends, and holidays.
Work arrangement
- The posting specifies full-time, permanent employment and in-person work.
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