Chef De Partie
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Overall Purpose:
- To manage food production within an assigned kitchen section, ensuring consistent quality, presentation, portion control, food safety, timely production and effective use of ingredients and equipment.
Key Responsibilities
- Organize and manage daily food production within the assigned section.
- Prepare food in accordance with approved recipes, specifications and standards.
- Ensure appropriate mise en place before service.
- Monitor taste, presentation, portion size and consistency.
- Supervise and guide Commis Chefs assigned to the section.
- Allocate routine work and ensure production tasks are completed on time.
- Monitor ingredients, stock levels, storage and rotation within the section.
- Minimize waste through proper preparation, portioning and ingredient utilization.
- Maintain hygiene and sanitation within the workstation and section.
- Ensure safe use and care of kitchen equipment.
- Report equipment defects, ingredient shortages and quality concerns.
- Coordinate with other kitchen sections to ensure smooth service.
- Support food production for events and special functions.
- Maintain required section records.
- Support training and development of Commis Chefs.
- Report production or quality issues to the Sous Chef.
- Perform any other duties reasonably assigned by the Supervisor.
Minimum Qualifications & Experience
Requirement Minimum Requirement
- Academic Qualification Certificate or Diploma in Culinary Arts, Food Production, Hospitality or a related field.
- Professional Certification Recognized culinary qualification and food-safety/HACCP certification will be an advantage.
- Professional Membership Membership of a relevant culinary/hospitality body is an added advantage.
- Other Knowledge Section-based food production, mise en place, recipes, portion control, food hygiene, stock rotation, wastage control, kitchen equipment and basic supervision.
- Experience Minimum 2–4 years' professional kitchen experience, including practical experience in the relevant culinary section.