Chef de partie

Anonymous
Nairobi Full Time Hospitality & Leisure
KSh Confidential
1 week ago

Job Summary

Responsible of all operations in the various departments of the kitchen. He is hands on and creates all the dishes and mis en place for the dishes.

  • Minimum Qualification: Diploma
  • Experience Level: Mid level
  • Experience Length: 3 years

Job Description

SUPERIORS

General Manager

Directors

Head Chef

Sous Chef

Restaurant Manager

 

SUBORDINATES

Commi Chef

Kitchen Porter

  

Main Duties: 

1.      Quality Consistency: - 

The chef de partie must follow the correct recipes and method of preparation. He must always taste soups, sauces and all dishes before service.

 

2.     Cost Control: - 

Being in charge of production, the chef de partie must ensure that the food cost is always achieved by: -

·         Controlling production in line with the volume of business.

·         Ensuring efficiency in production.

·         Eradicating pilferage

·         Controlling quality of the ingredients.

·         Minimizing wastage through spoilage and/or wrong preparation.

 

3.      Teamwork and co-operation: - 

The chef de partie must emphasize the need for all the team players irrespective of their different departments and responsibilities, to work together and assist each other, all aiming at one goal – Customer Satisfaction.


4.     Hygiene: - 

The chef de partie must oversee the implementation and practice of proper hygiene in the whole kitchen.

He/she must also keep a close eye and deal very firmly with the offenders.


5.     Specials and Menu planning: - 

A chef de partie must work very closely with the head chef and the Sous chef in developing specials and planning menus for different occasions. The chef de partie must be focused and creative.  He/She must source for ideas through books, magazines, eating out, discussions, exchange programs etc.

 

6.     Discipline: - 

The chef de partie must teach and train by example and must be a role model to his/her juniors as well as those planning to be professionals.

 

OTHER DUTIES

In addition to the above the Chef de partie may be given such other duties, as the Executive Chef may deem necessary.

 

Academic and Professional Qualifications 

  • Diploma in Food Production, Culinary Arts or a related field
  • Certificate in Microsoft Office Applications
  • Must have sound knowledge of food production and kitchen management
  • Conversant with cost control reports
  • Knowledge of stock control system

 

Relevant Experience 

  • 2-3 years working experience in Food Production
  • At least 1 year in a supervisory role in the kitchen

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