Chef de Partie

Imad's Kingly Court; City of Westminster; On-site; GBP 40,000 - 60,000; Full time

Job summary

A popular restaurant in the City of Westminster is seeking a Chef de Partie to oversee a specific kitchen section. The role includes food preparation, station management, and team supervision, alongside ensuring quality standards. The ideal candidate has proven experience in a professional kitchen and strong leadership skills. This full-time position requires flexibility to work evenings, weekends, and holidays, offering the chance to contribute to menu development and the overall culinary experience.

Qualifications

• Proven experience as a Chef de Partie or similar role.
• In-depth knowledge of food preparation techniques.
• Strong leadership and communication skills.

Responsibilities

• Oversee preparation and cooking of dishes in your station.
• Maintain organization and cleanliness in your section.
• Supervise and mentor commis chefs.

Skills

Food preparation techniques

Team leadership

Communication skills

Organizational skills

High-pressure environment

Education

Culinary qualifications or certification

Job description

Position Overview

The Chef de Partie is a key member of the kitchen team, responsible for overseeing a specific section of the kitchen and ensuring the efficient production of high-quality dishes. This role requires both culinary skill and leadership abilities, as the Chef de Partie will also assist in managing and training junior staff members while maintaining the standards and cleanliness of their assigned section.

Key Responsibilities

• Food Preparation & Cooking: Oversee the preparation and cooking of dishes in your assigned station (e.g., grill, sauté, pastry, etc.), ensuring consistency, quality, and timely service.
• Station Management: Maintain organization and cleanliness in your section of the kitchen at all times. This includes managing your mise en place (set-up) and ensuring all equipment and tools are in good working order.
• Team Supervision: Supervise and mentor commis chefs and other junior kitchen staff, providing guidance and training where necessary.
• Quality Control: Ensure that all dishes prepared in your section meet the quality standards set by the Head Chef and Sous Chef, including presentation and taste.
• Stock & Inventory Management: Assist with stock rotation, ordering ingredients, and managing supplies for your section. Notify the Sous Chef of any shortages or stock issues.
• Hygiene & Safety: Adhere to all health and safety regulations, including food hygiene standards, and ensure that the kitchen and your section are clean and safe.
• Menu Development & Specials: Participate in the development of new menu items or special dishes and provide input on seasonal changes or adjustments.
• Communication: Maintain clear and effective communication with the rest of the kitchen team, service staff, and management to ensure smooth kitchen operations.

Qualifications & Skills

• Proven experience as a Chef de Partie or in a similar role within a professional kitchen.
• In-depth knowledge of food preparation techniques and kitchen equipment.
• Strong leadership and communication skills to manage and motivate a team.
• Excellent organizational skills and the ability to work in a high-pressure environment.
• A passion for food and a commitment to producing high-quality dishes.
• Familiarity with health and safety regulations in a kitchen environment.
• Culinary qualifications or certification preferred, but not essential.

Working Conditions

• Full-time, hours vary depending on the restaurant's operating hours.
• Ability to work evenings, weekends, and holidays as required.