Casale Panayiotis - Chef De Partie

Job Title: Chef de Partie
Department: Kitchen
Reports to: Sous Chef / Executive Chef
Company: Casale Panayiotis Traditional Village Ltd

Job Summary:

The Chef de Partie is responsible for managing a specific section of the kitchen, supporting the Sous Chef and Executive Chef in daily operations, and ensuring the highest standards of food preparation, presentation, and hygiene.
This role involves supervising kitchen staff, maintaining inventory, and contributing to menu planning while ensuring a smooth and efficient kitchen workflow.

Key Responsibilities:

• Assist the Sous Chef / Executive Chef in preparing all menus for your kitchen area.
• Ensure an efficient and cost-effective food service.
• Assist the Sous Chef / Executive Chef in organizing kitchen activities and supervising kitchen staff.
• Assist the Sous Chef / Executive Chef in ensuring daily attendance of employees.
• Ensure that all cooks are constantly trained to maintain good portion control and presentation of dishes.
• Ensure that sufficient stocks of all materials are kept and stored under the correct conditions.
• Assist the Sous Chef / Executive Chef in ensuring that all stocks are ordered in the correct quantities, quality, and price.
• Liaise with the Sous Chef / Executive Chef daily regarding special requirements, VIPs, and functions.
• Ensure that all departmental transfers and wastage are properly documented daily.
• Ensure that all statutory hygiene requirements are diligently followed.
• Ensure that maintenance problems are promptly reported.
• Assist with regular stock takes as and when required.
• Hold daily meetings with other Chefs de Partie and Cook A to ensure the smooth running of all kitchen departments.
• Conduct maintenance checks with the Sous Chef / Executive Chef to ensure that equipment is functioning properly.
• Continuously update knowledge and skills for the benefit of the establishment and the profession.
• Carry out any other duties of a comparable nature as may be required by the Sous Chef / Executive Chef.

Key Qualifications:

1. Education and Experience

• Proven experience in a similar position, preferably within a high-end hotel or resort kitchen.
• Culinary diploma or equivalent professional training.

2. Skills

• Strong leadership and team management skills.
• Excellent knowledge of food safety, hygiene, and HACCP standards.
• Good understanding of cost control, stock management, and ordering procedures.
• Ability to work under pressure in a fast-paced environment.
• Creativity and passion for quality, presentation, and innovation.
• Excellent communication and organizational skills.
• Flexibility to work varied shifts, including weekends and holidays.

3. Personal Attributes

• Professional and polished appearance.
• High level of attention to detail.
• Strong commitment to teamwork and continuous improvement.

Work Conditions:

• Requires standing for long periods and working in a fast-paced environment.
• Flexible schedule, including evenings, weekends, and holidays.