A pastry chef ‘s primary role is to oversee the preparation, cooking, and presentation of desserts in a restaurant. Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes; enforcing strict health and hygiene standards in the kitchen; and trouble-shooting any problems that may arise.

A chef de partie is responsible for running service and are responsible for keeping the Kitchen  team organized so that meals go out on time and the work area remains clean and orderly. Sometimes the chef de partie may work independently as the only person in their section This is an important job in any kitchen that comes with a lot of independence.

A chef de partie is responsible for all culinary dishes that are prepared in their section. Because of this, a successful chef de partie must be very knowledgeable about all areas of the kitchen. A person in this role must also be very organized and comfortable working in a high-pressure environment. A chef de partie must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the sous chef , head chef and Kitchen shift supervisor.

KEY RESPONSIBILITIES

Preparing, cooking and presenting dishes to a high standard

Managing and training any chef or kitchen porters who is working with you Helping the sous chef and head chef to develop new dishes and menus

Ensuring you and your team have high standards of food hygiene and follow the rules of HACCP’s processes

Monitoring portion and waste control to maintain profit margins Undertake training and develop an understanding of food costing, wastage control and portion control

Manage the chefs and KP’s ensuring a fast service and fast mise en plus.

Ensure that dishes are prepared and cooked according to the specific restaurant standards following the recipes.

Managing the development and supervision of the Chefs on the section, ensuring they are fully trained and understand their duties.

Ensure that stock is rotated and controlled within the specific section of the kitchen.

Ensure the cleaning schedule is adhered to and that cleaning tasks are delegated as appropriate.

Ensure full understanding of the functional administration of the restaurant.

Maintain a detailed Knowledge of the full menu and be able to explain dish descriptions.

Ensure compliance with legal requirements, COSSH and Food Hygiene.

Ensure all policies, procedures, standards and guidelines are carefully adhered to.

QUALIFICATIONS

Grade 10 or equivalent qualification

Hospitality Certificates

Diploma or qualification in Food and Beverage

Qualification in Health and Safety

EXPERIENCE

A chef de partie job is not an entry-level position, and is obtainable only after a chef has gained considerable experience working in the kitchen at a lower level.

The ideal candidates will possess 4 years’ experience in the kitchen, ideally having worked up through the ranks from Kitchen Porter.

A diploma or related culinary certificate is an advantage.

Have previous experience in a Chef De Partie role, preferably within in a hotel or Golf Club environment.

BEHAVIOURAL TRAITS

• Organized
• Time Efficient
• Methodical
• Detailed
• Hard working
• Ability to interact positively with supervisor, management, co-workers, and members to promote a team effort and maintain a positive and professional approach.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behaviour.

OPERATIONAL REQUIREMENTS

Fully understand how the a Chef de Partie contributes to the success of the restaurant.

Maintain a good level of understanding of the restaurant and hospitality industry.

Lead by example.

Bild effective and constructive relationships.

Communicate clearly, professionally and concisely.

Work collaboratively with others in pursuit of team goals.

LANGUAGE SKILLS

Ability to read, analyse, and interpret menus and recipes

Ability to write reports for variance control, prep sheets, bulk issue sheets and to understand menu planning and food costing

Ability to effectively present information and respond to questions from the Kitchen Shift Supervisor

MATHEMATICAL SKILLS

Ability to calculate figures and amounts for variance purposes