Chef de Partie – International Cuisine
Department: Kitchen / Culinary
Reports To: Sous Chef / Executive Sous Chef
Supervises: Demi Chef de Partie, Commis Chefs
Job Summary:
The Chef de Partie (Station Chef) is responsible for running a specific section of the kitchen (e.g., grill, sauté, pantry, pastry) within an international cuisine outlet. They ensure the consistent preparation and delivery of high-quality dishes according to established recipes and standards, while managing their section's staff and inventory.
Key Responsibilities:
- Section Management: Take full responsibility for the daily mise-en-place, production, and service for a designated station.
- Quality & Consistency: Prepare all dishes according to standardized recipes, plating guides, and quality specifications. Ensure consistency in taste, temperature, and presentation.
- Team Supervision: Train, guide, and supervise the Commis Chefs and Demi Chefs in your section. Ensure efficient workflow and adherence to kitchen protocols.
- Inventory & Ordering: Maintain proper stock levels for the section. Assist in daily ordering and ensure correct storage (FIFO) and portion control to minimize waste.
- Safety & Hygiene: Uphold the highest standards of cleanliness, food safety, and sanitation in the section. Comply with all HACCP and health department regulations.
- Collaboration: Work closely with other sections and the Sous Chef to ensure smooth kitchen operation and timely service.
Qualifications & Skills:
- Culinary school diploma or equivalent apprenticeship.
- Minimum 3-4 years of experience in a similar role, preferably in a hotel or high-end restaurant specializing in international cuisine.
- Expert knowledge of cooking techniques, ingredients, and equipment for the specific station.
- Strong organizational skills and ability to work under pressure during peak service.
- Creativity and a passion for food quality.
- Knowledge of food safety standards (HACCP certification a plus).
