Senior Chef de partie (€35/38k) – Tempest

Senior Chef de partie (€35/38k)

Posted 2 weeks ago

Connecting Great Staff With Great Employees

Job Profile: Senior Chef de Partie


  1. Station Management:
    • Manage a specific section of the kitchen, overseeing the preparation, cooking, and presentation of dishes to ensure consistency and quality.
    • Coordinate with other chefs and kitchen staff to organize workflow, prioritize tasks, and ensure timely delivery of orders during service.
    • Train and mentor junior chefs, providing guidance, feedback, and support to help them develop their skills and knowledge.
  2. Menu Development:
    • Collaborate with the sous chef or head chef to develop and refine menu items, incorporating seasonal ingredients, culinary trends, and guest preferences.
    • Contribute ideas and creativity to menu planning, suggesting new dishes, specials, and presentation techniques to enhance the dining experience.
    • Conduct tastings and evaluations of new menu items, providing feedback and recommendations for improvement.
  3. Quality Control:
    • Monitor food preparation and cooking techniques to ensure dishes meet quality and presentation standards, making adjustments as needed to achieve desired results.
    • Conduct regular inspections of ingredients, equipment, and finished dishes to ensure they meet food safety and sanitation guidelines.
    • Assist in inventory management, including ordering ingredients, tracking stock levels, and minimizing waste to control costs.
  4. Team Leadership:
    • Lead by example, demonstrating professionalism, culinary expertise, and teamwork to inspire and motivate kitchen staff.
    • Delegate tasks and responsibilities to junior chefs and kitchen assistants, ensuring they understand their roles and expectations.
    • Foster a positive and collaborative work environment that encourages creativity, communication, and professional growth.
  5. Kitchen Operations:
    • Assist in the day-to-day operation of the kitchen, including opening and closing procedures, staffing assignments, and equipment maintenance.
    • Collaborate with the sous chef or head chef to implement kitchen policies, procedures, and standards to ensure efficient and effective operations.
    • Handle any issues or concerns that arise during service, resolving them promptly and effectively to minimize disruption and maintain guest satisfaction.

Job Features

Job CategoryHospitality Staff

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