Descrição da Função

As Chef de Partie, you will be responsible for managing a specific section of the kitchen and ensuring that dishes are prepared to the highest standards. You will take ownership of the mise-en-place, cooking and plating within your area, while supervising junior staff and supporting the smooth daily operation. Your expertise and leadership will help maintain consistency, hygiene and efficiency in service, both in à la carte and banqueting.

Key Responsabilities: 

Food Preparation & Cooking:

• Prepare, cook, and present dishes within your section according to the restaurant’s recipes and standards.

• Ensure consistent quality, taste, and presentation in every dish.

• Monitor portion and waste control to maintain profit margins.

Team Leadership:

• Supervise and support kitchen helpers in your section.

• Delegate tasks and ensure timelines are respected during service.

• Provide training and guidance to junior team members.

Kitchen Management:

• Maintain high standards of cleanliness and organization in your section.

• Ensure all equipment is properly cleaned, stored, and maintained.

• Assist in ordering and inventory checks for your station’s needs.

Hygiene & Safety:

• Comply with food safety regulations and hygiene standards (e.g., HACCP).

• Ensure proper labeling, storage, and stock rotation (FIFO).

• Report any maintenance issues or safety hazards immediately.

Collaboration & Communication:

• Communicate clearly with other sections and the Head/Sous Chef during service.

• Attend kitchen meetings and contribute ideas for menu development.

• Adapt to changes in menu, schedule, or kitchen structure as needed.

Contacto

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