The Chef de Partie is responsible for the operation of the kitchen from preparation of ingredients to cooking and allocation of food until the food serving. The role also oversees the inventory control, recipes and ensures production output remains consistent, kitchen efficiency is maintained, ensuring the quality of dishes is as expected, and contributing to the overall success of the culinary operations.
Responsibilities
Manage and oversee a specific section or station in the kitchen, such as sauces, grill, or pastry.
Prepare and cook dishes according to the established recipes and standards.
Ensure the quality and presentation of dishes meet the culinary standards of the establishment.
Supervise and train junior cooks and kitchen staff working in the assigned station.
Contribute to the development and improvement of recipes within the assigned section.
Manage and oversee a specific section or station in the kitchen, prepare and cook dishes according to standards, supervise junior staff, and manage section inventory.
Responsibilities
Manage and oversee a specific section or station in the kitchen, such as sauces, grill, or pastry.
Prepare and cook dishes according to the established recipes and standards.
Ensure the quality and presentation of dishes meet the culinary standards of the establishment.
Supervise and train junior cooks and kitchen staff working in the assigned station.
Contribute to the development and improvement of recipes within the assigned section.
Responsible for the preparation and production of the daily food service operation in the Stella Young Dining Room and Territorial Headquarters Salvation Army catered events.
Responsibilities
Attend kitchen’s daily standup meetings and participate in the discussion of the food service operation.
Responsible for the timely, accurate production of assigned foods, refreshing the food line as needed, setting up and breaking down the hot and cold line.
Responsible for ensuring product freshness and presentation for the salad bar, grill station and hot entrée station.
Assist in the operation of the grill station, hot entrée station, and operation of the cash register during lunch service.
Always use proper sanitation techniques, while keeping a clean workspace.
Supports the Chef de Partie in running a specific section of the kitchen, ensuring the highest standards of food quality, preparation, and hygiene are consistently maintained.
Responsibilities
Prepares ingredients and dishes according to recipes, ensuring quality, presentation, and consistency
Supports mise-en-place for the section
Works with the Chef de Partie to ensure the smooth operation of the section
Assists during service and ensures timely dish execution
Maintains high standards of cleanliness in the kitchen section and personal hygiene
Requirements
School Certificate or equivalent required
Formal culinary training or trade certification preferred
Prepare fresh ingredients for sushi preparation and create a variety of sushi dishes including nigiri, maki, and sashimi following standards.
Responsibilities
Prepare fresh ingredients for sushi preparation, including portioning, cutting, slicing, and properly storing fish, seafood, vegetables, and other ingredients.
Wash, peel, and prepare fresh vegetables and garnishes used in sushi dishes.
Weigh, measure, and mix ingredients, including preparing sushi rice, sauces, dressings, and seasonings.
Prepare a variety of sushi dishes, including nigiri, maki, sashimi, and other Japanese specialties, following established recipes, quality standards, and presentation guidelines.
Ensure precise knife techniques, proper portioning, and high standards of food presentation.
Catering Chef De PartieNewPower International Holding · Qatar
Prep CookNewThe Salvation Army Eastern Territory · West Nyack, US
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Sushi ChefMarriott · Santa Eulalia, Spain