Chef De Partie - Raffles

Job description / Role

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.

- 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.

About the Company

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.

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