The Chef de Partie is responsible for supervising a specific section of the kitchen, ensuring the preparation and presentation of high-quality dishes, and maintaining consistency in standards. This role requires culinary expertise, strong organisational skills, and the ability to lead and motivate junior kitchen staff.
1. Daily Preparation:
Execute daily food preparation and tasks as assigned by the Sous Chef.
Maintain food quality and presentation standards as set by the restaurant.
2. Recipe and Portion Control:
Prepare food according to standard recipe cards, ensuring portion control and minimising waste.
Follow production schedules and utilise excess ingredients effectively.
3. Inventory and Stock Management:
Maintain adequate stock levels, ensuring all ingredients are of sufficient quantity and quality.
Implement proper stock rotation and monitor food expiry dates.
4. Supervision and Training:
Supervise and guide junior chefs, ensuring discipline, proper communication, and effective shift handovers.
Conduct daily inspections of production schedules and function sheets.
5. Menu Knowledge and Presentation :
Have full awareness of menu items, recipes, production methods, and presentation standards.
Contribute to the preparation of food for menus, and events.
6. Hygiene and Safety Compliance:
Maintain cleanliness and order in the kitchen section, adhering to food safety and HACCP, TACCP and VACCP standards.
Ensure proper storage, labelling, and handling of food items.
Complete and maintain hygiene, product, and inspection lists.
7. Equipment and Maintenance:
Ensure all equipment in the section is functional and report maintenance needs promptly.
Oversee the servicing and upkeep of storage facilities in the section.
8. Food Safety and Sample Maintenance:
Conduct detailed cleaning processes, ensuring perfect order in compliance with safety standards.
9. Flexibility and Team Collaboration:
Work under minimal supervision, demonstrating flexibility and resilience in a multicultural team.
Coordinate daily tasks and schedules with the Sous Chef.
10. Inspection and Discipline:
Periodically check food storage conditions and expiry dates.
Enforce discipline, communication, and proper shift transitions among staff.
Requirements
Proven experience in a similar role, preferably in a 4 or 5-star hotel, resort, or high-end restaurant.
Culinary diploma or equivalent certification from an accredited institution.
Ability to work under pressure in a fast-paced environment.
Strong understanding of food safety, hygiene, and HACCP standards.
Leadership skills with the ability to supervise and train junior staff.
Attention to detail, time management, and organisational skills.
Proficiency in English, both written and verbal.
Benefits
Competitive Salary: Based on experience and role responsibilities
Club Access: Full access to SEVEN Wellness Club facilities and classes
F&B Discount: 50% off all in-house food and beverage items at The Dose Kitchen
Career Growth: Opportunities to grow across SEVEN’s expanding group of brands
Supportive Culture: A team-oriented environment that values initiative, professionalism, and well-being
