Chef de Partie – Grilled Section

Department: Main Kitchen

Reports to: Sous Chef / Senior Sous Chef

Experience Level: Mid-Level (Supervisory)

Job Summary:

We are searching for a dedicated and skilled Chef de Partie to run our high-energy Grilled Section (Grillardin). In this critical role, you will be the master of the grill, responsible for cooking all meats, fish, and vegetables to perfection. This position demands a deep understanding of different proteins, precise timing, and the ability to maintain consistency during the busiest services. You will take ownership of your section, managing your junior staff, ensuring your mise en place is flawless, and delivering dishes that showcase the pure, high-quality flavors of grilling.

Key Responsibilities:

Section Ownership & Management:
Take full responsibility for the grilled section, ensuring all dishes leaving the station are cooked to the exact specification and presented beautifully.
Manage and lead any commis or trainees assigned to your section, delegating tasks and guiding their development.
Organize your workstation for maximum efficiency, anticipating the needs of service.
Mise en Place & Preparation:
Prepare all meats, fish, and vegetables for grilling, which may include butchering, portioning, marinating, and seasoning.
Prepare all necessary sauces, compounds butters, and garnishes specific to the grilled items.
Ensure all mise en place is prepared to the correct quantity and quality before service begins.
Cooking & Execution:
Master the grill, controlling heat zones and cooking times to achieve the desired doneness for every item.
Communicate effectively with the pass and other sections to ensure synchronized timing of dishes.
Plate grilled items with precision, adding final garnishes and sauces as per the recipe.
Maintain a clean and organized grill station throughout service.
Quality, Hygiene & Maintenance:
Monitor the quality and freshness of all proteins and ingredients on your section, reporting any issues to the Sous Chef.
Adhere strictly to all food safety and sanitation procedures, including proper storage, temperature control, and rotation (FIFO).
Ensure the grill and surrounding equipment are properly cleaned, maintained, and shut down at the end of service.

Qualifications & Requirements:

Experience: Minimum of 2-4 years of experience in a professional kitchen, with significant experience working on a grill or meat/fish section in a high-volume environment.
Skills: Expert knowledge of various cuts of meat and fish. Mastery of grilling techniques to achieve perfect doneness. Strong butchery skills are a major plus. Excellent organizational and time management skills. Ability to work cleanly and efficiently under intense pressure.
Leadership: Ability to supervise and motivate junior staff. Strong communication skills to coordinate with the wider team.
Personal Attributes: Calm under pressure, resilient, passionate about ingredient quality, and a team player with a strong sense of ownership and pride in your work.
Education: Culinary degree or diploma is preferred but not required with sufficient experience.

Chef de Partie – Grilled Section jobs

Chef de Partie – Grilled Section