Location
Barasat | India
Job description
A Chef de Partie, also known as a Line Cook or Station Chef, is a crucial role in a professional kitchen, responsible for a specific section or station. This position requires culinary expertise, organizational skills, and the ability to work in a fast-paced environment. The Chef de Partie reports to the Sous Chef or Head Chef and may have junior kitchen staff working under their supervision.
Here is a general job description for a Chef de Partie:
Responsibilities - Station Management:
- Oversee and manage a specific section of the kitchen, such as the sauté station, grill station, pastry section, etc.
- Ensure all dishes are prepared and presented according to the established recipes and standards.
- Food Preparation:
- Prepare and cook food items in accordance with the menu and recipe specifications.
- Execute cooking techniques and methods specific to the assigned station.
- Quality Control:
- Maintain high standards of food quality, taste, and presentation.
- Monitor portion control and wastage to ensure cost efficiency.
- Team Collaboration:
- Collaborate with other chefs and kitchen staff to ensure smooth workflow and timely service.
- Communicate effectively with the kitchen team and front-of-house staff.
- Training and Supervision:
- Train and supervise junior kitchen staff working in the assigned section.
- Ensure that all team members follow proper food safety and hygiene standards.
- Inventory Management:
- Assist in managing inventory for the assigned section, including ordering and receiving supplies.
- Keep track of stock levels and report any shortages or discrepancies.
- Adherence to Regulations:
- Adhere to all health and safety regulations in the kitchen.
- Ensure compliance with food safety standards and sanitation requirements.
- Menu Development:
- Contribute ideas and feedback to the menu planning process.
- Suggest improvements or innovations to enhance the culinary offerings.
- Problem Solving:
- Address and resolve any issues that may arise in the assigned section.
- Adapt to changes in the menu or kitchen procedures as needed.
Requirements - Culinary degree or equivalent experience in a similar role.
- Proven experience working in a professional kitchen.
- Strong knowledge of culinary techniques, ingredients, and cooking procedures.
- Ability to work well under pressure and in a fast-paced environment.
- Excellent communication and teamwork skills.
- Knowledge of food safety and sanitation regulations.
The specific duties and requirements may vary depending on the establishment and the type of cuisine they specialize in.
Skills: chef,food safety,regulations,cooking,management,sanitation,communication,skills
Job tags
Salary
