Chef de Partie

About This Role

The Chef de Partie is responsible for supervising a specific section of the kitchen, ensuring the preparation and presentation of high-quality dishes, and maintaining consistency in standards. This role requires culinary expertise, strong organisational skills, and the ability to lead and motivate junior kitchen staff.

1. Daily Preparation:

• Execute daily food preparation and tasks as assigned by the Sous Chef.
• Maintain food quality and presentation standards as set by the restaurant.

2. Recipe and Portion Control:

• Prepare food according to standard recipe cards, ensuring portion control and minimising waste.
• Follow production schedules and utilise excess ingredients effectively.

3. Inventory and Stock Management:

• Maintain adequate stock levels, ensuring all ingredients are of sufficient quantity and quality.
• Implement proper stock rotation and monitor food expiry dates.

4. Supervision and Training:

• Supervise and guide junior chefs, ensuring discipline, proper communication, and effective shift handovers.
• Conduct daily inspections of production schedules and function sheets.

5. Menu Knowledge and Presentation :

• Have full awareness of menu items, recipes, production methods, and presentation standards.
• Contribute to the preparation of food for menus, and events.

6. Hygiene and Safety Compliance:

• Maintain cleanliness and order in the kitchen section, adhering to food safety and HACCP, TACCP and VACCP standards.
• Ensure proper storage, labelling, and handling of food items.
• Complete and maintain hygiene, product, and inspection lists.

7. Equipment and Maintenance:

• Ensure all equipment in the section is functional and report maintenance needs promptly.
• Oversee the servicing and upkeep of storage facilities in the section.

8. Food Safety and Sample Maintenance:

• Conduct detailed cleaning processes, ensuring perfect order in compliance with safety standards.

9. Flexibility and Team Collaboration:

• Work under minimal supervision, demonstrating flexibility and resilience in a multicultural team.
• Coordinate daily tasks and schedules with the Sous Chef.

10. Inspection and Discipline:

• Periodically check food storage conditions and expiry dates.
• Enforce discipline, communication, and proper shift transitions among staff.

Benefits

Competitive Salary: Based on experience and role responsibilities

Club Access: Full access to SEVEN Wellness Club facilities and classes

F&B Discount: 50% off all in-house food and beverage items at The Dose Kitchen

Career Growth: Opportunities to grow across SEVEN’s expanding group of brands

Supportive Culture: A team-oriented environment that values initiative, professionalism, and well-being