Cook - Chef de Partie

The Cook “Chef de Partie” is responsible for running an assigned section of the kitchen, ensuring the preparation, cooking, and presentation of dishes meet the restaurant’s standards at all times. He/She leads and supervises Demi Chefs de Partie and Commis Cooks within the section, oversees mise-en-place, ensures portion and quality control, and maintains the highest levels of hygiene and safety. The Cook “Chef de Partie” also contributes to menu planning, assists in training and mentoring staff, and supports the Sous Chef in the smooth day-to-day operation of the kitchen.

Duties & Responsibilities:

• Take full responsibility for the day-to-day management of an assigned kitchen section (sauce, grill, pastry, cold kitchen, etc.).
• Supervise and guide Demi Chefs de Partie and Cooks to ensure food preparation, cooking, and presentation standards are consistently met.
• Plan and organise mise-en-place for the section to ensure smooth and efficient service.
• Cook and present dishes according to standard recipes, portion sizes, and plating guidelines.
• Monitor and maintain quality, taste, and consistency across all dishes leaving the section.
• Assist in the creation and testing of new dishes, specials, and menus in collaboration with the Sous Chef/Head Chef.
• Monitor inventory levels, check deliveries for quality, and ensure proper storage and labelling of all food items.
• Reduce wastage by controlling portioning, stock rotation, and effective use of ingredients.
•  Ensure that kitchen equipment and tools in the section are used properly, maintained, and reported for repair when necessary.
• Maintain cleanliness, sanitation, and hygiene standards in the section at all times.
• Train, mentor, and motivate junior staff to develop their skills and efficiency.
• Ensure all food safety, occupational health, and kitchen SOPs are respected.
• Support the Sous Chef in supervising overall kitchen operations when required.
• Perform any other related duties assigned by Management.

Requirements

• Minimum 3 years hands on work experience as Chef de Partie.
• Experience in a la carte restaurant would be an advantage.
• Capacity to prepare required sauces and other condiments ready for serving.
• Good culinary skills with precise attention to details including good plating techniques
• Punctual, professional and well groomed.
• Good knowledge in terms of health and safety at work.
• Possess a food handler certificate and is fully vaccinated.
• Can work on shift system, including odd hours, weekends, public holidays.

Note

•  It is highly preferable that the candidate lives in the northern part of the Island.
• The company reserves the right to call only the best qualified candidates for the selection exercises. 
• The company also reserves the right not to proceed with the vacancy.