Chef De Partie At Fish Out Of Water

Job Summary

The Chef de Partie is responsible for managing a specific section of the kitchen, ensuring all dishes from that station are prepared to the highest quality and delivered on time. This role typically oversees a small team of cooks or kitchen staff, maintaining, organization, cleanliness, and efficiency within the work area. The Chef de Partie also assists in training team members, monitors inventory and supplies for their station, and ensures all kitchen operations follow food safety and hygiene standards.

Primary Responsibilities & Essential Functions

• Preparing, cooking and presenting high quality dishes within the specialty section
• Preparing meat and fish
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• Ensure that the production, preparation and presentation of food are always of the highest quality
• Maintain full awareness of all menu items, their recipes, methods of production and presentation standards
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Assisting with the management of health and safety
• Assisting with the management of food hygiene practices
• Overseeing the maintenance of kitchen and food safety standard
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
• Turns equipment on and off at the beginning and end of each shift
• Organize coolers and kitchen storage areas
• Managing and training assigned kitchen team
• Coordinates daily tasks with the Sous Chef
• Monitoring portion and waste control
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage, and sanitation
• All other duties as assigned