Friends of Ours is an esteemed brunch and lunch restaurant known for its exceptional culinary experiences and innovative menu offerings. We are seeking an experienced and passionate Chef De Partie to join our dynamic team.
As a CDP, you will work closely with our Sous Chef and Head Chef playing an important supporting role in maintaining the high standards of food quality, consistency, and creativity that our restaurant is renowned for.
Responsibilities:
1. Food Preparation: Carry out the preparation, cooking, and presentation of food items according to established recipes and standards. Ensure that all dishes are prepared with precision, proper techniques, and within appropriate time frames as specified in recipes and by the Head and Sous chefs.
2. Kitchen Operation: Fulfilling kitchen operations as per the instructions of the Head Chef and Sous Chef. Efficiently work a section throughout service alongside completing prep tasks, maintaining high standards throughout.
3. Team Coordination: Work harmoniously with both senior and junior kitchen staff. Communicate effectively, follow instructions and when necessary give feedback to maintain high performance and productivity levels.
4. Quality Control: Conduct regular quality checks on ingredients, dishes, and overall food presentation as per the instructions of the Head and Sous. Monitor portion control, taste, and texture to ensure consistent excellence in flavour and appearance. Strictly adhere to recipes and plating instructions as provided by the company and Head Chef.
5. Kitchen Organization: Help to maintain a clean, organized, and efficient kitchen environment. Report inventory levels to the Head and Sous, and assist with food ordering and stock rotation to minimize waste and ensure freshness. Ensure all supply issues and order issues are communicated to the head chef in a timely fashion.
6. Safety and Sanitation: Adhere to all food safety and sanitation guidelines, including proper handling, storage, and labelling of ingredients. Uphold compliance of health and safety regulations within the kitchen area, and report to the Head and Sous accordingly.
7. Collaboration and Communication: Foster positive working relationships with the front-of-house staff to ensure smooth operations and exceptional customer service. Communicate effectively with kitchen colleagues and actively participate in kitchen meetings and staff briefings