Chef de Partie Job Description Template
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What is Chef de Partie?
In restaurants, a Chef de Partie is a vital part of the kitchen team responsible for overseeing the preparation, cooking and consistent presentation of dishes at their section. They will ensure that customers have a fantastic meal providing support to the Head and Sous Chef to ensure the smooth operation of the kitchen.
Chef de Partie Job Description Template
We are looking for a passionate and motivated Chef de Partie to join our fantastic team at Sample Company, working alongside our Head and Sous Chef to provide customers with an exceptional meal. At Sample Company, we believe in providing your career progression opportunities and will provide you with many training opportunities to help you reach your goals. If you want to boost your career, Sample Company is the right place! Candidates should have prior experience working as a chef in a fast-paced kitchen, an interest in cooking and a desire to learn are essential. Please get in touch if you feel you have the skills and ambition we are looking for!
Duties and Responsibilities
- Help the Head Chef & Sous Chef with the preparation of dishes for the menu and any specialties.
- Maintain ingredient supplies for all cooking areas.
- Prepare and serve meals as instructed by the Head chef or Sous Chef.
- Be sure that the kitchen and food storage spaces are clean and in accordance with regulations to ensure the safety of the food.
- Lead, train, and develop the more junior members of the team
Skills and qualifications
- Expertise in all of the fundamentals of baking, cooking, and grilling.
- Have a positive attitude and ability to work well under pressure
- A genuine passion for food and a desire to learn
- Expertise in organisation, time management and ability to multitask
Additional position options
- Discounted or free food
- Company events
- Off Site training days
- Cycle to work scheme
- Employee discount
- Referral programme
- Pension Scheme
Do you need to learn more about the Chef de Partie position?
Duties and Responsibilities
The primary responsibilities of a Chef de Partie (CDP) includes assisting the Head Chef and Sous Chef in the preparation and service of high-quality meals, maintenance of stock levels and hygiene standards. CDP maintains the greatest quality and consistency in daily preparation by staying up to date on new ingredients, cooking methods, and recipe developments. Here’’s some responsibilities as a Chef de Partie:
- Prepare meals and perform tasks given by superiors to ensure the restaurant maintains its high quality and standards.
- Frequently communicate with the Sous Chef to coordinate daily activities.
- Oversees less experienced cooks and wait staff.
- Forecasting daily production requirements and doing quality checks on both raw and cooked food to guarantee that all requirements are satisfied.
- Maintain the highest standards in all aspects of food production, including ingredients, methods, and presentation.
- Adhere to all regulations and procedures typical in the food industry, including those for preparation, storage, and cleanliness.
- Adhere to food regulations by keeping all food items at the appropriate temperature throughout storage and preparation.
- Verify the freshness and appropriate storage of food products on a regular basis.
- Maintain a highly motivated and cost-effective team by providing daily guidance and instruction to junior staff.
Skills and qualifications
The ability to work under pressure and being able to multitask whilst adhering to strict food and hygiene regulations are important skills for a Chef to have. The following are some of the additional skills and qualities for a Chef de Partie position:
- Excellent communication abilities.
- Incredible versatility in the utilisation of culinary techniques, materials, and tools.
- Competence in managing a section in the kitchen
- Excellent strength, stamina, and endurance.
- Basic numeracy skills
- Good time management and multitasking abilities, as well as the capacity to thrive in a dynamic, high-pressure setting.
- Knowledge of foodborne disease transmission and prevention measures.
Experience requirements
An ideal candidate for the position of Chef de Partie would have at least three years of experience in a comparable position or in a professional kitchen. Experience in the catering industry and familiarity with professional kitchen equipment may be seen favorably by certain companies.
Education requirements
Chefs de Partie don't need a degree, although many companies still have their applicants go through an internship or apprenticeship program. An apprentice Chef de Partie receives basic training in the kitchen, including how to properly handle food, keep it safe to eat, and maintain sanitary working conditions. Chefs de Partie at fine dining establishments may be expected to have formal culinary education. Chefs de Parties are in high demand, and many restaurants insist that their candidates have the Chartered Institute of Environmental Health's (CIEH) Foundation Certificate in Food Safety (Level 2) and the CIEH Intermediate Food Safety Certificate (Level 3).
FAQ
A Sous Chef works with a Head/Executive Chef. They oversee the preparation of food by the Chefs de Partie, Kitchen Helpers, and Cooks under their supervision and contribute to the menu development process. Each Chef de Partie is an expert in a certain area of the cuisine. They oversee the food preparation tasks of any Assistant Cooks or other workers operating in their assigned area.
Prepare the kitchen for opening hours, certain Chefs de Partie assist in opening the kitchen and preparing some of the most popular dishes. In addition, they guarantee that all of the meals delivered to consumers are of uniformly high quality and appropriate proportions. Moreover, they are responsible for making work schedules for workers and providing training for new hires. Although most Chefs de Partie operate in a single location, others may be required to move around to various restaurants within the same chain. Chefs de Partie usually work evenings and weekends, but their schedules are flexible and may include full-time hours if the restaurant requires it.
Successful job descriptions for the position of Chef de Partie will include a synopsis of the restaurant's background, values, and culture. Don't forget to include the restaurant's name, the Executive Chef's name, the menu, and any perks like free or reduced meals that come with the job. The location of the job, as well as any applicable dress code or uniform requirements, should be communicated to prospective employees.
Sous-chefs, Head Chefs, and Executive Chefs are the regular superiors of Chefs de Partie. In certain establishments, they answer to the General Manager or the Shift Supervisor. There are several Chefs de Partie who work in smaller restaurants that report directly to the owner.