Chef de Partie (Fin_Chef de Partie) at Dream Hotels & Resorts

Responsibilities

• Station Management:  Oversee a specific station in the kitchen, such as the grill, sauté, pantry, pastry, or sauces. Manage all aspects of the station, including food preparation, cooking, plating, and presentation.
• Food Preparation:  Prepare and cook dishes according to established recipes, standards, and quality guidelines. Ensure all dishes leaving the station meet the required quality and presentation standards.
• Team Coordination:  Work closely with the kitchen team to coordinate the preparation and cooking of dishes during service times. Communicate effectively with team members to ensure a smooth workflow and timely delivery of orders.
• Training and Supervision:  Train and supervise junior kitchen staff assigned to the station. Provide guidance, instruction, and support to ensure effective performance.
• Quality Control:  Maintain high standards of food quality, taste, and presentation. Conduct regular quality checks on ingredients, dishes, and final plating.
• Inventory Management:  Monitor and manage inventory levels for ingredients, supplies, and equipment specific to the station. Place orders, rotate stock, and minimise food wastage.
• Adherence to Food Safety Standards:  Ensure compliance with food safety and sanitation standards. Follow proper hygiene practises, food handling procedures, and kitchen safety protocols.
• Menu Development: Contribute to menu development by suggesting new dishes, creating specials, or refining existing recipes within the station’s scope.
• Problem Solving:  Think quickly on your feet and resolve any issues or challenges that arise during service, such as managing unexpected rushes, adjusting recipes, or addressing kitchen equipment malfunctions.

Qualifications

• Culinary Education:  Degree or certification in culinary arts.
• Health and Safety Certification:  Knowledge of food safety regulations and sanitation standards – Advantage
• Creativity:  Demonstrated creativity in menu development and staying updated on culinary trends.
• Communication Skills:  Effective communication with kitchen staff, suppliers, and customers.
• Business Acumen:  Basic understanding of budgeting, cost control, and inventory management.
• Flexibility:  Ability to adapt to changing circumstances and unexpected challenges.
• Professional Certifications:  Additional certifications from culinary organisations or associations.
• Proven Track Record:  Successful experience in progressively responsible culinary roles.