Chef de Partie

Description

Cala Restaurant is seeking an experienced Chef de Partie to oversee and manage a key section of our kitchen operations. The ideal candidate brings at least five years of professional culinary experience and demonstrates strong cooking skills, detailed knowledge of food safety protocols, and a passion for arranging and presenting dishes to the highest standards. Working in a dynamic, fast-paced kitchen environment, the Chef de Partie will ensure the smooth and efficient preparation and cooking of meals while maintaining impeccable hygiene and safety. Managing a team of 10 kitchen staff, including commis chefs and assistants, the Chef de Partie will lead by example and foster effective teamwork and communication throughout the kitchen. This role involves supervising daily kitchen activities, ensuring timely completion of mise en place, monitoring stock and ingredient use, and coordinating with senior kitchen leadership to deliver consistent quality in taste, portion control, and presentation. The Chef de Partie also plays a vital role in maintaining kitchen cleanliness and equipment condition, assisting with menu development, and implementing food safety management systems. Flexibility to work shifts, including weekends and public holidays, is essential for success in this demanding yet rewarding culinary position.

Responsibilities

• Manage and supervise the assigned kitchen section to guarantee smooth and efficient kitchen operations.
• Prepare, cook, and present dishes that align with established recipes, quality standards, and presentation guidelines.
• Ensure consistency in taste, portion sizes, and overall food quality in all prepared dishes.
• Maintain and enforce high standards of food safety, cleanliness, and kitchen hygiene at all times.
• Monitor stock levels, control ingredients, and implement strategies to minimize food waste within the kitchen.
• Oversee proper storage, labeling, and rotation of food items following the First In, First Out (FIFO) principle.
• Coordinate closely with the Head Chef, Sous Chef, and other kitchen team members to ensure timely and efficient food preparation and service.
• Supervise and provide guidance to commis chefs and kitchen assistants within the Chef de Partie's assigned section.
• Maintain kitchen workstations and equipment in clean, safe, and proper working condition to support smooth kitchen operations.
• Follow daily preparation plans and ensure that all mise en place activities are completed ahead of service times.
• Assist in developing new menu items, improving kitchen workflows, and contributing to overall kitchen operation enhancements.
• Implement and maintain compliance with Food Safety Management Systems and HACCP protocols, including Hazard Analysis and Risk Assessment.
• Train and mentor junior kitchen staff to develop their skills while maintaining the quality standards of the section.
• Maintain accurate records related to stock control and inventory management, ensuring replenishment is timely and aligned with demand forecasting and reorder point planning.
• Promote a positive and collaborative working environment that emphasizes teamwork, communication, and effective time management.
• Work flexible hours as required, including shifts that cover weekends and public holidays to meet operational needs.

Experience

5 Years

Apply By

Nov 28, 2026

Required Skills

• Mise en place
• Food Preparation And Cooking Techniques
• Food Safety and HACCP
• Stock control and inventory management
• Kitchen Team Supervision
• Kitchen Hygiene And Sanitation
• HACCP Implementation
• Sanitation Standard Operating Procedures (SSOP)
• Food Safety Management Systems (FSMS)
• Hazard Analysis and Risk Assessment
• HACCP (Hazard Analysis and Critical Control Points)
• Demand Forecasting and Reorder Point Planning

Nice to Have Skills

• Menu Development
• Time management
• Team communication
• Kitchen equipment maintenance