Job Description

A Chef de Partie, or line cook, is responsible for overseeing a specific section of the kitchen, preparing and cooking dishes within that station, and ensuring high quality and consistency in food service. They manage ingredients, maintain cleanliness, and may supervise junior cooks under the guidance of a sous chef or head chef.
Key Duties and Responsibilities:

Station Management:

Oversee and manage a specific kitchen section, such as grilling, sauteing, or pastry.

Food Preparation:

Prepare and cook dishes according to established recipes and quality standards.

Ingredient Management:

Manage inventory, order supplies, and ensure proper food handling and storage.

Quality Control:

Inspect food for quality, taste, and presentation, ensuring they meet the kitchen's standards.

Hygiene and Safety:

Enforce strict health and hygiene standards in their section.

Teamwork and Supervision:

Collaborate with other kitchen staff, supervise junior cooks, and provide guidance and training.

Menu Development:

Contribute to the development of new dishes and menus, working with the sous chef or head chef.

Cleanliness and Organization:

Maintain a clean and organized workspace within their station.
*

In summary, the Chef de Partie plays a crucial role in the kitchen by overseeing a specific area, ensuring consistent quality and adherence to standards, and collaborating with other kitchen staff to deliver a positive customer experience.
*

Job Type: Full-time

Pay: ?10,000.00 - ?23,000.00 per month

Benefits:

Paid time off Provident Fund
Schedule:

Day shift
Supplemental Pay:

Performance bonus
Education:

Bachelor's (Preferred)
Work Location: In person