Chef de Partie

POSITION: Chef de Partie (CDP)
DEPARTMENT: Kitchen
RESPONSIBLE FOR: Preparing and cooking dishes within a designated section
DIRECT REPORTS: Commis Chefs (if applicable)
REPORTS TO: Sous Chef / Head Chef

Objective:

To manage a designated section of the kitchen, ensuring the highest standards of food preparation and presentation are maintained at all times. The Chef de Partie will support the Sous Chef and Head Chef in the efficient operation of the kitchen, ensuring consistent quality and adherence to food safety standards.

Responsibilities

Food Preparation and Cooking:

• Prepare and cook dishes to the highest standards within your designated section.
• Ensure that dishes are prepared and presented according to the Head Chef's specifications.
• Maintain consistency in taste and presentation across all dishes.

Section Management:

• Manage your section efficiently, including mise en place and service.
• Ensure that all food items are stored properly and in compliance with food safety regulations.
• Monitor and maintain the quality of ingredients used in your section.

Collaboration and Communication:

• Communicate effectively with other sections to ensure smooth kitchen operations.
• Work closely with the Sous Chef and Head Chef to develop new dishes and improve existing ones.
• Assist in coordinating and managing kitchen staff during service.

Hygiene and Safety:

• Ensure that your section complies with health, safety, and hygiene standards at all times.
• Keep your section clean and organized, following strict hygiene protocols.
• Report any equipment or maintenance issues to the Sous Chef or Head Chef promptly.

Training and Development:

• Assist in the training and development of junior kitchen staff, such as Commis Chefs.
• Provide guidance and support to junior staff to ensure they meet the required standards.
• Continuously seek opportunities for professional development and improvement.

Inventory and Cost Control:

• Assist in controlling food costs by minimizing waste and optimizing inventory usage.
• Conduct regular inventory checks and report any discrepancies to the Sous Chef or Head Chef.
• Ensure that portion sizes are consistent with cost control and profitability objectives.

Flexibility and Adaptability:

• Be prepared to work in different sections of the kitchen as required.
• Adapt to last-minute changes and handle unexpected situations calmly and efficiently.
• Demonstrate a willingness to learn and take on new responsibilities as needed.

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