As a chef de partie you get to oversee a section of the kitchen, be it pastry, butchery, fish, sauces, vegetables and so on. This is why the job is sometimes called a station chef or line cook. In large kitchens, you usually get help from a demi-chef de partie, commis or trainee chef. Chances are that you’ll be cooking fine dining or French dishes, but modern kitchens offering informal or contemporary menus generally have two or three sections, too.
- Preparing, cooking and presenting dishes within your speciality
- Managing and training any demi-chef de parties or commis working with you
- Helping the sous chef and head chefto develop new dishes and menus
- Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
- Monitoring portion and waste control to maintain profit margins
- Proven working experience as a chef de partie
- Knowledge of local food standards
- Integrity and good interpersonal skills
- Experience in kitchen equipment
- Working knowledge of English Language
Applicant MUST be in Malta now
The selected candidate will be a self-confident and very well organized professional who portrays an image of efficiency.