Chef de Partie (Paul Pairet- French Cuisine)

Primary Responsibilities

• Workstation Management : Set up and maintain a clean, organized, and fully stocked workstation. Ensure all machines and equipment are clean and in working condition.
• Food Preparation and Execution : Prepare and fabricate ingredients for menu. Execute dishes to the highest standard, maintaining quality, taste, and presentation.
• Inventory Management : Manage stock levels and track inventory. Minimize wastage to support daily kitchen operations. Participate in daily food ordering and market lists.
• Quality Control and Standards : Ensure consistent high standards of food production and presentation. Maintain quality and consistency in food preparation and cooking.
• Team Management and Training : Assist in training the section's team. Oversee and participate in the activities of team members in cooking, preparing food, and maintaining cleanliness.
• Safety, Hygiene, and Compliance : Ensure compliance with hygiene, safety, and sanitation standards. Comply with safety and security guidelines. Maintain cleanliness and organization of the kitchen and storage areas.
• Collaboration and Support : Collaborate with the Sous Chef and Chef de Cuisine to maintain smooth kitchen operations. Assist the Chef de Cuisine and Sous-Chef in ensuring efficient and high-standard kitchen operations.

Requirements