Job Specification: Chef de Partie – Day Work

Job Title: Chef de Partie

Location: Brighton

Reports to: Sous Chef/Head Chef

Job Summary: Our client, a well-known and esteemed restaurant, is seeking a skilled and passionate Chef de Partie to join their culinary team. The ideal candidate will have a strong background in a fast-paced kitchen environment, with expertise in managing a specific section of the kitchen. This role is crucial in maintaining the high standards of food quality and presentation that the restaurant is known for.

Key Responsibilities:

1. Section Management:
   • Take charge of a specific section within the kitchen (e.g., grill, sauté, pastry, or larder), ensuring all dishes prepared meet the restaurant’s quality standards.
   • Prepare and cook dishes according to the menu specifications, ensuring consistency in taste, portion size, and presentation.
   • Manage the mise en place for your section, ensuring that all ingredients are prepared and ready for service.
2. Collaboration and Teamwork:
   • Work closely with the Sous Chef and Head Chef to ensure smooth kitchen operations, particularly during peak service times.
   • Collaborate with other kitchen staff to coordinate the preparation of orders and maintain an efficient workflow.
   • Assist in training junior chefs and kitchen assistants, providing guidance and feedback to help them develop their skills.
3. Quality Control:
   • Maintain high standards of food hygiene, safety, and sanitation in your section, adhering to all relevant health and safety regulations.
   • Ensure all dishes leaving your section are of the highest quality, both in taste and presentation.
   • Regularly check the quality of ingredients and report any issues or shortages to the Sous Chef.
4. Inventory and Stock Management:
   • Monitor stock levels for your section, ensuring that supplies are sufficient for service.
   • Assist with the ordering of ingredients and supplies as needed, minimizing waste and maintaining cost efficiency.
   • Ensure proper storage and labelling of ingredients to maintain freshness and prevent contamination.
5. Menu Development:
   • Contribute ideas and suggestions for new dishes and menu items, particularly within your section.
   • Stay updated on food trends and techniques, incorporating new ideas into your cooking where appropriate.
   • Participate in tastings and feedback sessions to help refine and improve the restaurant’s menu offerings.

Required Skills and Qualifications:

• Proven experience as a Chef de Partie or in a similar role within a high-quality, fast-paced restaurant environment.
• Strong culinary skills with expertise in a particular kitchen section (e.g., grill, pastry, larder).
• Solid understanding of food safety, hygiene, and kitchen operations.
• Ability to work under pressure and manage multiple tasks during busy service periods.
• Excellent organizational skills, with attention to detail in food preparation and presentation.
• Strong communication and teamwork skills, with a positive attitude towards collaboration.

Preferred Qualifications:

Formal culinary training or qualifications. Experience in a fine dining or high-end restaurant setting. Knowledge of modern cooking techniques and food trends.

Working Conditions:

Full-time position with shifts that may include weekends and holidays.

Based in a busy kitchen environment, requiring physical stamina and the ability to work in a high-pressure setting.

Application Process: Interested candidates should submit their CV detailing their experience and suitability for the role.