Chef de Partie
2 months ago
London
A chef de partie manages a specific section of a kitchen, and their responsibilities include:
Food preparation: Preparing, cooking, and presenting dishes
Kitchen management: Ensuring the kitchen section operates efficiently and effectively
Staff management: Training and managing other chefs and cooks
Health and safety: Enforcing health and hygiene standards, and following proper food handling, storage, and preparation techniques
Recipe development: Assisting the head chef and sous chef in developing new dishes and menus
Quality assurance: Ensuring the quality of food served, and that ingredients and presented food are of the highest quality
Waste reduction: Being aware of profit margins and keeping waste to a minimum
Policy compliance: Being familiar with the company's policies regarding the chef de partie responsibilities
Communication: Having strong communication skills to work efficiently under pressure
Organization: Staying organized under pressure
Other skills that are useful for a chef de partie include: The ability to delegate appropriately, Organizational flair, and A grasp of profit margins.
