Chef De partie - Hot Kitchen

Hot Kitchen Management

• Oversee all operations of the hot kitchen section assigned (grill, sauté, sauce, roasting, etc.).
• Ensure the section is fully prepared with adequate mise-en-place before service.
• Maintain consistency in production, taste, and presentation of dishes.
• Coordinate with Sous Chef and other sections for smooth service flow.

Food Preparation & Cooking

• Prepare, cook, and present dishes according to standard recipes and plating guidelines.
• Ensure all food portions, garnishes, and accompaniments meet quality and portion standards.
• Adjust recipes or methods when required while maintaining taste and presentation quality.
• Support special menus, banquets, or events when needed.

Hygiene, Safety & Cleanliness

• Adhere to all food safety and hygiene policies (HACCP or equivalent).
• Ensure cleaning schedules are followed and the section is always neat and organized.
• Monitor safe handling and proper storage of food items.
• Report any hazards, maintenance issues, or equipment faults immediately.

Inventory & Cost Control

• Assist in managing stock levels for the section, including requisitioning ingredients.
• Minimize food wastage and ensure proper portion control.
• Conduct quality checks on ingredients and report any shortages or spoilage.

Staff Supervision & Training

• Guide and supervise Commis chefs assigned to the section.
• Provide on-the-job training on cooking techniques, recipes, and hygiene standards.
• Lead by example, fostering teamwork and a positive working environment.

Operational Support

• Assist Sous Chef with menu planning and recipe development.
• Cooperate during rush hours to ensure timely service.
• Maintain strong communication with service staff to accommodate special requests.