Chef de Partie

Overview

Key Responsibilities

• Section Management
• Run a allocated section of the hot kitchen efficiently during service, ensuring dishes are prepared and plated to the required standard and timing.
• Maintain consistency of portioning, presentation and quality in line with menu specifications and recipes.

• Food Preparation & Cooking

• Prepare mise en place for the section, including portioning, trimming, marinating and pre-cooking as required.
• Execute cooking techniques on hot kitchen equipment (grill, sauté, fry, oven) with accuracy and speed.

• Supervision & Training

• Supervise and support junior kitchen staff (Commis and apprentices), providing guidance, on-the-job training and constructive feedback.
• Allocate tasks, monitor performance and ensure clear communication across the team.

• Kitchen Operations & Hygiene

• Maintain high standards of cleanliness, personal hygiene and food safety at all times.
• Follow correct food storage, rotation (FIFO) and temperature-control procedures and ensure the section complies with HACCP/food safety policies.

• Stock Control & Ordering

• Monitor ingredient usage and notify the Senior Chef/Head Chef of reorder requirements; assist with stock counts and receiving deliveries.
• Minimise waste through efficient preparation and portion control.

• Menu Development & Quality

• Contribute to menu suggestions and recipe improvements, offering practical ideas to enhance flavour, presentation and cost control.
• Ensure consistency with portion sizes and plating standards during service and when training others.

• Health & Safety

• Comply with all health and safety regulations in the kitchen environment and report hazards or incidents promptly.
• Ensure equipment is used safely and maintained in good working order.