Hotel Kitchen Junior CDP

We are Hiring A junior chef de partie who will manage a specific kitchen station Preparing, cooking, and presenting dishes according to established standards. Ensuring food safety and hygiene. Key duties include overseeing mise en place Maintaining HACCP standards, managing inventory for their station, assisting with training junior staff, and supporting the Sous Chef or Head Chef in kitchen management.
Requirements typically involve formal culinary training, several years of experience in high-volume kitchens, excellent culinary skills, and a strong understanding of food safety regulations.

Key Responsibilities

• Station Management:
  Oversee the specific station (e.g., grill, saucier, pastry), ensuring smooth operations before, during, and after service.
  
  
  
• Food Preparation & Cooking:
  Prepare, cook, and present dishes to high quality, taste, and presentation standards, following recipes and ensuring portion control.
  
  
  
• Mise en Place:
  Ensure all necessary ingredients are prepped and readily available at the cooking stations for efficient service.
  
  
  
• Food Safety & Hygiene:
  Maintain a clean and hygienic workstation, adhere to food safety regulations (like HACCP), and ensure proper food handling, storage, and disposal.
  
  
  
• Quality Control:
  Monitor the freshness, quality, and presentation of food leaving their station.
  
  
  
• Inventory Management:
  Monitor and manage inventory levels for the station, minimizing waste and ensuring correct stock rotation.
  
  
  
• Staff Support:
  Assist in the training and development of junior chefs and provide support to other team members.
  
  
  
• Reporting:
  Report any issues, problems, or equipment needs to the Sous Chef or Head Chef.
  
  
  

Requirements & Skills

• Education:
  A formal culinary qualification and a high school diploma or equivalent are often required.
  
  
  
• Experience:
  Several years (e.g., 2-3) of experience in a high-volume or high-end kitchen environment is typically necessary.
  
  
  
• Culinary Skills:
  Strong understanding of various cooking methods, techniques, and high standards of culinary presentation.
  
  
  
• Knowledge of Regulations:
  Good knowledge of health, safety, and hygiene standards in food preparation.
  
  
  
• Teamwork & Communication:
  Excellent communication and teamwork skills, as well as the ability to work flexibly and efficiently.
  
  
  
• Leadership Potential:
  The ability to follow directions and show potential for growth in a leadership capacity.