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The Chef de Partiewill be responsible for running a designated section of the kitchen, ensuring dishes are prepared and presented to a high standard, and supporting the smooth operation of service.
RESPONSIBILITIES:
- Set up and stocking stations with all necessary supplies
- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
- Cook menu items in cooperation with the rest of the kitchen staff
- Answer, report and follow executive or sous chefs instructions
- Clean up station and take care of leftover food
- Stock inventory appropriately
- Ensure that food comes out simultaneously, in high quality and in a timely fashion.
- Minimum 2 years of experience in high volume and fine dining restaurants preferred
- Proven experience as a Chef de Partie or strong Commis Chef ready to step up
- Good knowledge of professional kitchen operations and food safety standards
- Ability to manage a section independently and work under pressure
- Culinary qualification or equivalent professional experience
- A team player with a positive, can-do attitude
- Must be able to lift up to 50 pounds
