Chef de Partie (Hot Kitchen)New!

• Oversee and coordinate the activities of the kitchen to ensure smooth and efficient service
• Manage opening and closing procedures, including setting up and closing down the kitchen
• Manage kitchen operations during busy periods and ensure efficient service
• Manage and coordinate the preparation and cooking of dishes within the assigned section
• Prepare and cook dishes according to standard recipes and customer specifications
• Monitor and maintain proper cooking times and temperatures to ensure food safety
• Communicate effectively with the Sous Chef regarding special requests and menu changes
• Supervise and train junior kitchen staff working in the section, delegating tasks effectively
• Monitor inventory levels for the section, including ordering and storing ingredients as needed
• Conduct regular inventory counts and stock reconciliations, minimizing spoilage through proper stock rotation (FIFO)
• Ensure kitchen equipment in the section is properly maintained and report any malfunctions
• Ensure compliance with food safety, hygiene, HACCP and sanitation standards, including cleaning and temperature monitoring checks
• Contribute to menu planning and the creation of new dishes
• Adhere to all Cafe Shire’s policies and procedures

Qualifications & Experience:

• Certificate or Diploma in Kitchen Arts, Baking, Culinary Arts or a related field
• Minimum 7 to 10 years of experience as a chef or cook in a professional kitchen
• 3 to 5 years of experience in a senior or supervisory role
• Strong knowledge of cooking techniques, food safety and kitchen operations
• Experience in recipe development and menu costing

Skills & Competencies:

• Knife skills for precise cutting and preparation
• Expertise in specific techniques such as grilling, poaching and baking
• Accountability, taking ownership of responsibilities and following through on commitments
• Attention to detail, consistently producing high-quality products
• Customer focus, integrity and professionalism
• Adaptability to changing business needs and operational demands