Chef de Partie Michelin Restaurant Responsibilities:
Report to Executive Chef and Sous Chef
Responsible to supervise Junior Chefs or Commis Chefs
Plan and execute menu in collaboration with other colleagues
Estimate the daily production needs
Check the quality of raw and cooked food products to ensure that standards are met
Full awareness of all menu items, recipes, methods of production, and presentation standards
Place orders in a timely manner
Enforce strict health and hygiene standards
Prepare specific food items and meal components at your station
Do inventory and order supplies for your station
Chef de Partie Michelin Restaurant Requirements:
Proven experience as a Chef de Partie
Knowledge of all standard procedures and policies pertaining to food preparation,
eceiving, storage, and sanitation * Skilled with best cooking practices
Excellent use of various cooking methods, ingredients, equipment, and processes
Able to multitask, and work in a busy environment
Ability to work well in a team
Passion for delivering great food and service
We are looking for passionate, talented and ambitious individuals to join our family and we are currently recruiting for the below positions:
- Chef de Partie
- Demi Chef de Partie
- Commis Chef
As a 3 Michelin Stars restaurant, we are an ambitious restaurant and strive to improve each day, within each plate of food we serve. To do this, we put a lot of emphasis on developing our team, the stronger our team and individuals, the better we are as a restaurant.
- Share of monthly revenue performance bonus
- Cash and credit card tips are divided equally amongst the team
- Medical insurance including dental benefits
- 22 days vacation
- Meals on duty and discounts at other restaurants that are part of the group
A bit about how we work .
- We have invested in a new prep/R&D kitchen and staff facilities to improve our efficiency as a restaurant
- We have 3 teams, morning prep, afternoon prep and also the service team
- We rotate chefs on each station throughout the kitchen, averaging 3/4 months on each station
- Our 3 sous chefs have been with us from pre-opening and in more senior positions than when they joined
- We have a philosophy of training every member of the team on all aspects of the restaurant from chefs learning beverages to servers learning g food plating.
- We hold annual WSET courses for all staff that want to study wine (4 chefs and all current front of house are minimum WSET level 2)
- Our current team is 22 chefs
- We are in the process of setting up an exchange program with restaurant Frantzen, our sister 3 Michelin stars restaurant in Stockholm
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