Consultant name: Lung Kwan

Job reference: JO-2203-248814

Date posted: 01/09/2023

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We are seeking an experienced Chef De Partie to join our team in a contract catering setting. The Chef De Partie will be responsible for preparing, cooking, and presenting high-quality dishes within their specialty section. They will also assist the Head Chef and Sous Chef in creating menu items, developing recipes, and ensuring the overall smooth operation of the kitchen.

Responsibilites:
1. Prepare and cook dishes: Take responsibility for the preparation, cooking, and presentation of high-quality dishes within the specified section, ensuring adherence to recipes and maintaining consistency in taste and presentation.
2. Menu development: Collaborate with the Head Chef and Sous Chef in creating menu items, developing recipes, and introducing new dishes that cater to the specific requirements of the contract catering setting.
3. Health and safety management: Assist in managing health and safety practices, including proper food handling, storage, and maintenance of kitchen and food safety standards. Ensure compliance with COSHH regulations and maintain awareness of manual handling techniques.
4. Team training and management: Assist in the training and development of Commis Chefs, ensuring their skills and knowledge are up to date. Collaborate with team members to foster a positive working environment.
5. Portion and waste control: Monitor portion sizes and control waste to minimize food costs and maintain profitability. Make necessary adjustments to quantities as required.
6. Kitchen maintenance: Oversee the maintenance of kitchen equipment and notify the appropriate parties of any issues or repairs needed. Ensure adherence to equipment cleaning and maintenance schedules.

Requirements:
1. Culinary skills: Proven experience in preparing and cooking a wide range of dishes, with a strong focus on quality and presentation.
2. Food safety knowledge: Possess Level 1 and 2 Food Safety Awards, with a thorough understanding of health and safety regulations, including food hygiene practices and the management of hazardous substances.
3. Team player: Ability to work effectively as part of a team, assisting the Head Chef, Sous Chef, and other colleagues in maintaining high standards and achieving operational goals.
4. Time management: Excellent organizational skills, with the ability to prioritize tasks and work efficiently in a fast-paced environment.
5. Communication skills: Clear and concise communication in English, both spoken and written, ensuring effective communication with team members and other staff.
6. Experience: Minimum of 1 year of relevant experience in a similar role, with a demonstrated understanding of kitchen equipment, portion control, and waste management.

Note: This job description is not intended to be all-inclusive. The employee may perform other related duties as assigned or negotiated to meet the ongoing needs of the organization.
Lung Kwan

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