Chef De Partie (Catering)
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Key skills for this role
About the Role
Leylaty Group is hiring a Chef De Partie to manage a specific kitchen section, prepare high-quality dishes, and execute off-site catering events. The role requires culinary expertise, leadership of junior staff, and adaptability between central production and event environments.
Key Skills for This Role
Responsibilities
- Fully manage and run a specific kitchen section during production, ensuring prep and cooking tasks are completed accurately and on time
- Ensure all food adheres to recipes, portion control, and highest standards of taste and presentation
- Execute large batch cooking and production methods efficiently while maintaining quality
- Maintain cleanliness and organization of station and equipment, following HACCP and food safety procedures
- Travel to off site event locations and execute cooking, finishing, and plating tasks
- Assist in loading, setting up, operating, and breaking down temporary kitchen equipment at event venues
- Take responsibility for final plating and garnishing to ensure presentation consistency
- Act as communication link between event chef leadership and junior staff
- Train, mentor, and supervise Demi Chef De Parti and Commis Chefs assigned to their station
- Monitor product freshness, rotate stock, and assist with inventory counts
Requirements
- High level of skill, creativity, and attention to detail
- Ability to manage a specific kitchen section during high volume production
- Experience in executing off site catering events
- Natural leader of junior staff
- Adaptability to excel in both kitchen production and event service environments
- Knowledge of HACCP and food safety procedures
Full Job Posting
Position Purpose
- The Chef De Partie is responsible for overseeing a specific section of the kitchen, preparing high quality dishes, and ensuring smooth kitchen operations.
- Reports to Sous Chefs, Executive Sous Chef, and Executive Chef.
- Manages a section during high volume production in central catering unit and executes off site catering events.
Culinary Production (In Unit)
- Fully manage and run a specific kitchen section during production, ensuring all assigned prep and cooking tasks are completed accurately and on time.
- Ensure all food adheres strictly to established recipes, portion control guidelines, and highest standards of taste and presentation.
- Execute large batch cooking and production methods efficiently while maintaining quality for fine dining and large scale catering.
- Maintain impeccable cleanliness and organization of the station and equipment, strictly following all HACCP and food safety procedures.
Event Execution (Off Site)
- Travel to off site event locations and execute cooking, finishing, and plating tasks as directed.
- Assist in meticulous loading, setting up, operation, and careful breakdown of temporary kitchen equipment and food items at event venues.
- Take direct responsibility for final plating and garnishing to ensure presentation consistency that meets client expectations.
- Act as a communication link between event chef leadership and junior staff, ensuring smooth flow of service.
Leadership and Training
- Train, mentor, and supervise Demi Chef De Parti and Commis Chefs assigned to their station.
- Clearly communicate production needs, inventory shortages, and equipment issues to Sous Chefs and kitchen management.
- Monitor product freshness, rotate stock, and assist with inventory counts and organization for their designated station.
Key Competencies
- Exceptional ability to transition smoothly between central production and dynamic off site events.
- Sense of responsibility and accountability for the output of their station.
- Excellent collaboration skills and positive attitude, serving as a role model for junior staff.
- Ability to maintain high quality and consistency while working quickly under time constraints.
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