Chef De Partie (Hot)

Responsibilities

Food Preparation and Cooking:

· Oversee and prepare food for your designated section, ensuring it meets the quality standards of the restaurant.

· Prepare ingredients, cook, and assemble dishes according to the menu, adjusting recipes as needed.

· Ensure the timely preparation of all dishes during service, maintaining consistency in portion size and presentation.

· Work with the kitchen team to ensure that dishes are cooked and delivered promptly.

Station Management:

· Manage the section efficiently, ensuring it runs smoothly throughout service.

· Ensure that all ingredients are available and prepped in your section before service begins.

· Maintain a clean, organized, and safe working environment in your section.

· Monitor the section during service to ensure that dishes are prepared to order and that cooking equipment is used properly.

Quality Control:

· Monitor the preparation and presentation of all dishes to ensure they meet the restaurant’s standards for taste, appearance, and consistency.

· Regularly check food quality, portion sizes, and seasonings to ensure consistency and maintain customer satisfaction.

· Oversee the plating of dishes and ensure they are aesthetically appealing and in line with the restaurant’s presentation guidelines.

Leadership and Supervision:

· Supervise and guide junior kitchen associate (such as Commis Chefs), ensuring they follow proper cooking techniques and hygiene practices.

· Provide mentorship and training to junior chefs, ensuring they develop their skills and knowledge of the kitchen.

 

· Ensure junior chefs are working efficiently, adhering to food safety regulations, and maintaining a clean station.

· Handle any issues that arise in your section, reporting them to the Sous Chef or Head Chef.

Health & Safety Compliance:

· Ensure the kitchen complies with all food safety and hygiene regulations.

· Maintain proper storage of ingredients and ensure that food is handled in accordance with safety standards to prevent contamination.

· Keep your section clean and sanitized, following proper procedures for cleaning cooking tools, utensils, and equipment.

· Follow health and safety protocols to minimize hazards and ensure a safe work environment.

Inventory and Stock Control:

· Assist in managing the stock for your section, including ordering, storing, and rotating ingredients (FIFO – First In, First Out).

· Track inventory levels and ensure that ingredients are used efficiently to minimize waste.

· Report any shortages or issues with stock to the Sous Chef or Head Chef, ensuring that necessary supplies are ordered in time.

Collaboration and Communication:

· Communicate effectively with kitchen team, front-of-house team, and the Sous Chef to ensure smooth operations.

· Coordinate with other chefs to ensure that orders are completed on time and to the required standard.

· Be proactive in resolving issues during service, such as delays or quality concerns, ensuring a positive guest experience.

Training and Development:

· Continuously improve culinary skills and knowledge, staying up-to-date with new techniques and trends.

· Participate in training sessions, both formal and informal, to enhance your culinary abilities.

· Be open to feedback and actively seek ways to improve performance and efficiency.

Maintenance of Equipment:

· Ensure that all kitchen equipment and tools are used properly and are well-maintained.

· Report any faulty or damaged equipment to the Head Chef, ensuring that repairs are carried out promptly.

· Keep your section's tools and equipment clean and in good working order.

Additional Responsibilities

· Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.

Abilities/Key Competencies/Skills

Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Heartist service culture to be responsive, respectful and deliver a great experience.

 

Leading Myself

· Positive Orientation

· Operational Decision Making

· Self-Development & Management

Leading Others

· Developing an Empowered Team

· Leading an Engaged and Diverse Team

· Communication

Leading the Business

· Advocating Guest Passion

· Business Planning and Analysis

· Business Improvement and Change

Experience/Certificates/Education

· Minimum of 2 years of relevant experience in a culinary role preferably in a high-end restaurant or a luxury hospitality environment.

· Culinary diploma or equivalent professional training from a reputable culinary school preferred.

· Passion for food and cooking, with a keen interest in mastering a specific section of the kitchen.

· Good understanding of kitchen operations, food safety, and hygiene standards.

· Ability to work in a fast-paced, high-pressure environment.

· Strong leadership and communication skills.

· Attention to detail and a commitment to maintaining quality and consistency.

· Willingness to work flexible hours, including nights, weekends, and holidays.

Physical Requirements

· Ability to stand for long periods and work in a fast-paced kitchen environment.

· Comfort working with hot equipment, sharp knives, and heavy kitchen tools.

· Ability to lift heavy items, such as boxes of ingredients or kitchen equipment.

What awaits you...

• The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.
• The ability to challenge the norm and work in an environment that is both creative and rewarding.
• Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.
• A competitive package and plenty of development opportunities.