Chef De Partie - Raffles

Job description

Company Description

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Job Description

Job Summary: The Chef de Partie will be responsible for managing a specific section of the kitchen, ensuring the preparation and presentation of high-quality dishes. This role requires a skilled and dedicated culinary professional with strong organizational skills, a passion for food, and the ability to lead and motivate a team.

Key Responsibilities:

· 
Section Management:

·  Oversee and manage a specific section of the kitchen, including mise en place, cooking, and plating.
·  Ensure that dishes are prepared and presented to the highest standards, following established recipes and presentation guidelines.
·  Monitor and maintain inventory levels for the section, ensuring the freshness and quality of ingredients.
· 
Quality Control:

·  Conduct regular quality checks to ensure consistency and adherence to culinary standards.
·  Ensure proper food handling, storage, and hygiene practices in accordance with health and safety regulations.
·  Address any issues related to food quality or presentation promptly and effectively.
· 
Team Collaboration:

·  Supervise and train junior staff within the section, including line cooks and kitchen assistants.
·  Collaborate with other sections and kitchen staff to ensure smooth and efficient kitchen operations.
·  Assist in coordinating with the front-of-house team to ensure timely and accurate service.
· 
Operational Efficiency:

·  Assist in the development and implementation of standard operating procedures and best practices for the section.
·  Contribute to the planning and execution of daily and special menus, including seasonal and promotional dishes.
·  Manage section-related administrative tasks, including ordering supplies and managing food costs.
· 
Guest Experience:

·  Contribute to the creation of unique and innovative dishes that enhance the guest dining experience.
·  Address guest feedback related to food quality or presentation, ensuring prompt and satisfactory resolution.

Qualifications

Qualifications:

· 
Education and Experience:

·  Culinary degree or equivalent qualification in culinary arts required.
·  Minimum of 2-3 years of experience in a similar role within a professional kitchen, preferably in high-end restaurants or luxury hotels.
·  Proven experience managing a kitchen section and delivering high-quality dishes.
· 
Skills and Competencies:

·  Strong culinary skills with a solid understanding of various cooking techniques, cuisines, and presentation styles.
·  Excellent organizational and multitasking abilities, with attention to detail and a commitment to maintaining high standards.
·  Ability to lead and motivate a team, providing guidance and training as needed.
· 
Personal Attributes:

·  Passionate about culinary arts and dedicated to creating exceptional dining experiences.
·  Strong problem-solving skills and the ability to work effectively under pressure in a fast-paced environment.
·  Flexibility to work varied shifts, including evenings, weekends, and holidays.