Job Specification: Chef de Partie – Day Work
Job Title: Chef de Partie
Location: Brighton
Reports to: Sous Chef/Head Chef
Job Summary: Our client, a well-known and esteemed restaurant, is seeking a skilled and passionate Chef de Partie to join their culinary team. The ideal candidate will have a strong background in a fast-paced kitchen environment, with expertise in managing a specific section of the kitchen. This role is crucial in maintaining the high standards of food quality and presentation that the restaurant is known for.
Key Responsibilities:
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Section Management:
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Take charge of a specific section within the kitchen (e.g., grill, sauté, pastry, or larder), ensuring all dishes prepared meet the restaurant’s quality standards.
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Prepare and cook dishes according to the menu specifications, ensuring consistency in taste, portion size, and presentation.
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Manage the mise en place for your section, ensuring that all ingredients are prepared and ready for service.
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Collaboration and Teamwork:
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Work closely with the Sous Chef and Head Chef to ensure smooth kitchen operations, particularly during peak service times.
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Collaborate with other kitchen staff to coordinate the preparation of orders and maintain an efficient workflow.
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Assist in training junior chefs and kitchen assistants, providing guidance and feedback to help them develop their skills.
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Quality Control:
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Maintain high standards of food hygiene, safety, and sanitation in your section, adhering to all relevant health and safety regulations.
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Ensure all dishes leaving your section are of the highest quality, both in taste and presentation.
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Regularly check the quality of ingredients and report any issues or shortages to the Sous Chef.
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Inventory and Stock Management:
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Monitor stock levels for your section, ensuring that supplies are sufficient for service.
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Assist with the ordering of ingredients and supplies as needed, minimizing waste and maintaining cost efficiency.
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Ensure proper storage and labelling of ingredients to maintain freshness and prevent contamination.
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Menu Development:
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Contribute ideas and suggestions for new dishes and menu items, particularly within your section.
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Stay updated on food trends and techniques, incorporating new ideas into your cooking where appropriate.
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Participate in tastings and feedback sessions to help refine and improve the restaurant’s menu offerings.
Required Skills and Qualifications:
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Proven experience as a Chef de Partie or in a similar role within a high-quality, fast-paced restaurant environment.
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Strong culinary skills with expertise in a particular kitchen section (e.g., grill, pastry, larder).
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Solid understanding of food safety, hygiene, and kitchen operations.
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Ability to work under pressure and manage multiple tasks during busy service periods.
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Excellent organizational skills, with attention to detail in food preparation and presentation.
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Strong communication and teamwork skills, with a positive attitude towards collaboration.
Preferred Qualifications:
Formal culinary training or qualifications. Experience in a fine dining or high-end restaurant setting. Knowledge of modern cooking techniques and food trends.
Working Conditions:
Full-time position with shifts that may include weekends and holidays.
Based in a busy kitchen environment, requiring physical stamina and the ability to work in a high-pressure setting.
Application Process: Interested candidates should submit their CV detailing their experience and suitability for the role