CHEF DE PARTIE

JOB TITLE: CHEF DE PARTIE

NATURE OF JOB: FULL TIME

INDUSTRY: HOSPITALITY

SALARY: KSHS. 35,000

JOB LOCATION: WESTLANDS

DUTIES AND RESPONSIBILITIES

Food Preparation & Cooking

• Prepare, cook, and present dishes within your section to the highest standards, ensuring both taste and presentation meet the expectations of a fine dining experience.
• Follow recipes and plating guides precisely, maintaining consistency in every dish.

Section Management

• Take full ownership of a designated kitchen section (e.g., grill, sauce, larder, pastry) and ensure it runs efficiently during service.
• Organize mise en place daily and maintain readiness at all times.

Menu Execution & Development

• Work closely with the Head Chef and Sous Chef in the execution of seasonal and a la carte menus.
• Provide input and creative suggestions on new dishes, with a focus on continental cuisine.

Quality & Consistency Control

• Monitor the quality of ingredients and dishes being produced in your section to ensure they meet established standards.
• Adjust and correct any issues quickly to ensure guest satisfaction.

Hygiene & Food Safety

• Strictly follow hygiene and food safety guidelines as per HACCP or local health regulations.
• Maintain cleanliness and organization of your workstation throughout prep and service.

Inventory & Stock Management

• Track stock levels in your section, report shortages, and help reduce food wastage through proper portioning and storage.
• Assist in monthly inventory counts and maintaining par levels.

Team Coordination & Training

• Support and guide Commis Chefs and kitchen interns in their daily tasks, helping to build a cohesive and efficient team.
• Provide on-the-job training to junior staff in techniques and plating standards.

Service Support

• Be present and active during busy service hours, ensuring dishes leave the pass promptly and correctly.
• Communicate effectively with the front-of-house team to handle special requests or dietary requirements.

Maintenance & Equipment Care

• Ensure all equipment in your section is clean, well-maintained, and used correctly.
• Report any faults or safety concerns to management immediately.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Minimum 2 years’ experience as a Chef de Partie in a fine dining restaurant
• Strong knowledge and hands-on experience in continental cuisine
• Culinary certification or formal training is an added advantage
• Ability to work under pressure and in a fast-paced environment
• Excellent time management and organizational skills
• Passionate about food, presentation, and innovation
• Team player with good communication skills