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Senior Chef de Partie - Fundamental Hospitality

3 July 2025•255 views

Expires in 15 days

GAIA aims to showcase the core elements of Grecian culture.
Combining warm hospitality with intricate details and alluring aspects, GAIA creates a journey of discovery in each and every visit, enticing the explorer within. The homegrown food, beverage and lifestyle concept was born of a collaboration between Evgeny Kuzin and Chef Izu Ani.
Reports to the Sous chef and works with other line chefs to produce quality food following the standards and procedures.
Growming and personal hygiene to follow Gaia’s standards.
R E S P O N S I B I L I T I E S
o To supply the highest level of customer care and service whether in the public eye or in the back areas.
o Prepare, cook, and serve any food delegated as your responsibility ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times.
o To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules, and hygiene regulations at all times and ensure that all records of such are updated and kept.
o To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to.
o Ensure and maintain the work area clean, hygienic, and tidy state at all times.
o To wear the full and correct uniform at all times whether in the public eye or back areas.
o To have an understanding of menu planning, writing, and the implementation of stock controls and how this enables the kitchen to meet Gross Profit %.
o To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated.
o To assist and ensure the junior chefs carry out daily and weekly procedures including temperature checks, food labeling/dating, and storage and to ensure records of such are up to date.
o Ensure that temperature checks are carried out a minimum of 5 times per day and recorded.
o To recognize the importance of good stock management/control and its importance in the kitchen meeting its Gross Profit %.
o To remove any hazards and make safe any defects in the kitchen or equipment and report any problems to the Senior Chef on duty.