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Title
Text copied to clipboard!Chef de Partie
Description
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We are looking for a highly skilled and motivated Station Chef to join our culinary team. As a Station Chef, also known as a Chef de Partie, you will be responsible for managing a specific section of the kitchen, such as grill, sauté, or pastry. You will work closely with the Sous Chef and Head Chef to ensure that all dishes are prepared to the highest standards of quality and presentation.
The ideal candidate will have a strong background in culinary arts, excellent organizational skills, and the ability to work efficiently under pressure. You should be passionate about food, detail-oriented, and committed to maintaining a clean and safe kitchen environment. This role is ideal for someone who is looking to grow their culinary career and take on more responsibility in a dynamic kitchen setting.
As a Station Chef, you will be expected to supervise junior kitchen staff, ensure that your station is stocked and prepared for service, and contribute to menu development. You will also be responsible for maintaining food safety and hygiene standards, managing inventory for your section, and ensuring that all food leaving your station meets the restaurant’s quality expectations.
This position requires flexibility, as you may be asked to work evenings, weekends, and holidays. You should be comfortable working in a fast-paced environment and capable of multitasking effectively. Strong communication skills are essential, as you will need to coordinate with other kitchen staff to ensure smooth service.
If you are a dedicated culinary professional with a passion for excellence and a desire to be part of a supportive and creative team, we encourage you to apply for this exciting opportunity.
Responsibilities
Text copied to clipboard!- Manage a specific section of the kitchen during service
- Prepare and cook dishes according to the restaurant’s standards
- Supervise and train junior kitchen staff
- Ensure cleanliness and organization of the assigned station
- Monitor inventory and order supplies for your section
- Collaborate with other chefs on menu planning and development
- Maintain food safety and hygiene standards
- Ensure timely preparation and plating of dishes
- Assist with stock rotation and waste management
- Report any equipment issues to the Sous Chef or Head Chef
Requirements
Text copied to clipboard!- Proven experience as a Chef de Partie or similar role
- Culinary degree or equivalent professional training
- Strong knowledge of cooking techniques and kitchen equipment
- Ability to work efficiently under pressure
- Excellent organizational and time management skills
- Good communication and teamwork abilities
- Flexibility to work various shifts including weekends and holidays
- Attention to detail and commitment to quality
- Understanding of food safety and sanitation regulations
- Physical stamina to stand for long periods and lift heavy items
Potential interview questions
Text copied to clipboard!- How many years of experience do you have as a Chef de Partie?
- Which kitchen sections have you worked in previously?
- Do you have formal culinary training or certifications?
- Can you describe a time you handled a high-pressure kitchen situation?
- Are you available to work evenings, weekends, and holidays?
- How do you ensure food safety and hygiene in your station?
- What motivates you to work in the culinary industry?
- Have you ever contributed to menu development?
- How do you manage inventory and reduce waste?
- What are your long-term career goals in the culinary field?
