The role of a chef de partie is one of the most important jobs in any kitchen. Here at Three Q we’re a hands on recruitment team who work to match our clients with the perfect Chef de Partie for the job. How hands on are we? We go out on site on help to train our temps and perms so that they have a great start to their new job. Our consultants are ex hospitality professionals, we undertake CPD in healthcare and hospitality training and we have served at events. We know what it’s like to be a Chef de Partie in a busy Dublin restaurant, so if you’d like to know more, read on.
As a Chef De Partie (CDP) your job is to support the Head and Chef in a busy kitchen. You are responsible for helping to deliver high-quality food, handling purchase orders and keeping up to date with the newest products, recipes and preparation techniques.
Chef de Partie Duties Responsibilities
The Chef de Partie is responsible for taking care care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. They follow the instructions and recommendations from the immediate superiors to complete the daily tasks, coordinate daily tasks with the Sous Chef. A CDP is responsible to supervise junior chefs or commis and should be able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. They ensure that the production, preparation and presentation of food are of the highest quality at all times and that levels of guest satisfaction, quality, operating and food costs on an ongoing basis remain high.
A CDP must have a knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation and a full awareness of all menu items, their recipes, methods of production and presentation standards. The must follow good preservation standards for the proper handling of all food products at the right temperature. They must have an excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
It is vital that a CDP establishes and maintains effective inter-departmental working relationships. They must have the ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim and carry out any other duties as required by management.
They periodically check expiry dates and proper storage of food items in the section and consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
A CDP must have high standard of spoken and written English when working in Dublin as it is a job that relies heavily on communication. They must be accepting of flexible working hours subject to the demands of the business and be able to work under pressure. A Chef de Partie must have excellent culinary catering talent and most employers require a hotel Management Graduate or Culinary Degree with minimum 3 years certification.
High Profile employers will generally require at least 3 year’s experience cooking in a well-established restaurant or full-service hotel and/or minimum of 1 year in a supervisory role.
If becoming a Chef de Partie interests you or if you are currently a CDP looking for a new position keep an eye on our listings that we update every day with new job opportunities in the industry. If you are an employer and are wishing to advertise your job in our listings, please email firstname.lastname@example.org or phone +353 1878 3335.