Chef De Partie
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Job summary
The Chef de Partie is responsible for managing a specific section of the kitchen and ensuring that all food prepared meets the required quality, consistency, and presentation standards. The role involves supervising junior kitchen staff, maintaining proper food preparation processes, and ensuring adherence to hygiene and safety standards.
Min Qualification:
Vocational
Experience Level:
Entry level
Experience Length:
2 years
Language Requirement:
English
Working Hours:
Full Time - Rotating Schedule
Applicant Location:
Lagos, Nigeria
Job descriptions & requirements
Responsibilities:
- Manage and oversee a designated kitchen section (e.g., grill, sauce, pastry)
- Ensure all dishes are prepared according to standard recipes and specifications
- Supervise and guide Commis Chefs and kitchen assistants
- Monitor portion control and minimize food wastage
- Ensure proper mise en place and timely food production
- Maintain the cleanliness and organization of the work station
- Ensure compliance with food safety, hygiene, and HACCP standards
- Assist in stock control, inventory management, and requisitions
- Report any shortages, spoilage, or equipment issues promptly
- Support smooth kitchen operations during peak service hours
- Ensure adherence to kitchen SOPs and operational standards
Requirements:
- Culinary certification or relevant training
- Minimum 2 years’ experience in a similar role
- Strong knowledge of cooking techniques and kitchen operations
- Understanding of food safety and hygiene standards
- Ability to work under pressure in a fast-paced environment
- Good leadership and communication skills
- Attention to detail and consistency
- Team supervision and coordination
- Time management and multitasking
- Problem-solving skills
- Discipline and accountability
Key Performance Indicators (KPIs):
- Consistency and quality of food output
- Compliance with portion control and reduction in wastage
- Timeliness of food preparation and service delivery
- Cleanliness and organization of the assigned section
- Adherence to SOPs and hygiene standards
- Efficiency in prep production and stock utilization
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