Senior Chef de Partie
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Key skills for this role
About the Role
The Senior Chef de Partie Pizza Chef is responsible for managing the pizza section of the kitchen, ensuring the preparation and delivery of high-quality pizzas w.
Key Skills for This Role
Responsibilities
- Prepare, cook, and present pizzas according to established recipes and quality standards
- Oversee pizza dough preparation, fermentation, proofing, and storage processes
- Manage the daily operations of the pizza section and ensure smooth service during peak hours
- Monitor food quality, portion control, and presentation standards
- Train, mentor, and supervise Commis Chefs and other kitchen staff assigned to the pizza section
- Ensure compliance with food safety, HACCP, sanitation, and health regulations
- Monitor stock levels, control food costs, and minimize wastage
- Assist in menu planning, recipe development, and seasonal menu updates
- Inspect ingredients to ensure freshness and quality
- Coordinate with other kitchen sections to maintain efficient kitchen operations
- Report equipment maintenance issues and ensure proper use of kitchen equipment
- Support the Sous Chef and Head Chef in achieving departmental objectives
Requirements
- Diploma or Certificate in Culinary Arts, Hospitality, or a related field preferred
- Minimum of 3 5 years of experience as a Pizza Chef, including at least 1 2 years in a supervisory or Chef de Partie role
- Strong knowledge of pizza making techniques, including dough preparation, fermentation, baking, and wood fired or deck oven operations
- Knowledge of international food safety and hygiene standards (HACCP preferred)
- Ability to work efficiently in a fast paced kitchen environment
- Strong leadership, communication, and team management skills
- Excellent organizational and time management abilities
- Ability to work flexible hours, including weekends and holidays
- Physically fit and able to stand for extended periods
Full Job Posting
Job Description
- The Senior Chef de Partie Pizza Chef is responsible for managing the pizza section of the kitchen, ensuring the preparation and delivery of high quality pizzas while maintaining food safety, hygiene, and operational standards. The role involves supervising junior kitchen staff, maintaining consisten
Key Responsibilities
- Prepare, cook, and present pizzas according to established recipes and quality standards.
- Oversee pizza dough preparation, fermentation, proofing, and storage processes.
- Manage the daily operations of the pizza section and ensure smooth service during peak hours.
- Monitor food quality, portion control, and presentation standards.
- Train, mentor, and supervise Commis Chefs and other kitchen staff assigned to the pizza section.
- Ensure compliance with food safety, HACCP, sanitation, and health regulations.
- Monitor stock levels, control food costs, and minimize wastage.
- Assist in menu planning, recipe development, and seasonal menu updates.
- Inspect ingredients to ensure freshness and quality.
- Coordinate with other kitchen sections to maintain efficient kitchen operations.
- Report equipment maintenance issues and ensure proper use of kitchen equipment.
- Support the Sous Chef and Head Chef in achieving departmental objectives.
Qualifications
- Diploma or Certificate in Culinary Arts, Hospitality, or a related field preferred.
- Minimum of 3 5 years of experience as a Pizza Chef, including at least 1 2 years in a supervisory or Chef de Partie role.
- Strong knowledge of pizza making techniques, including dough preparation, fermentation, baking, and wood fired or deck oven operations.
- Knowledge of international food safety and hygiene standards (HACCP preferred).
- Ability to work efficiently in a fast paced kitchen environment.
- Strong leadership, communication, and team management skills.
- Excellent organizational and time management abilities.
- Ability to work flexible hours, including weekends and holidays.
- Physically fit and able to stand for extended periods.
- Experience with artisan, Neapolitan, Roman, or specialty pizza styles.
- Menu development and recipe costing experience.
- Inventory control and food cost management knowledge.
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