Job Description

Demi Chef de Partie, Michelin Restaurant
Responsibilities:

• Support Chef de Partie and Sous Chef in daily operations
• Assist and supervise Commis Chef in assigned station
• Oversee preparation, cooking, and presentation of dishes
• Ensure that all health and food safety standards are practiced
• Monitor and control stock/ingredients movement
• Prepare daily mise en place in assigned kitchen station
• Ensure that all dishes from the section are prepared consistently, and accordingly to standard recipes
• Coordinate and participate with other sections of kitchen in terms of requirements, cleanliness, wastage and cost control

Demi Chef de Partie, Michelin Restaurant
Requirements:

• Proven professional kitchen experience
• 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
• Positively spirited and passionate about food
• Committed to work together with the kitchen and service team
• Effective communicator

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