Position Overview:
The Senior Chef de Partie – Hot in an Industrial Catering Services setting is responsible for overseeing the preparation, cooking, and presentation of all hot dishes. This senior role involves managing the hot section of the kitchen, ensuring consistency in food quality and presentation, supervising junior chefs, and maintaining the highest standards of food safety and hygiene. The Senior Chef de Partie – Hot works closely with the Head Chef and Sous Chef to ensure that hot dishes meet client specifications and expectations, contributing to the overall efficiency of the kitchen.
Key Responsibilities:
1. Hot Food Preparation & Cooking:
o Lead the preparation, cooking, and presentation of hot dishes, including main courses, side dishes, soups, and sauces.
o Ensure that all hot food is prepared in accordance with recipes, portion control guidelines, and food safety standards.
o Oversee the use of cooking techniques such as grilling, sautéing, frying, roasting, and baking to create high-quality dishes.
o Ensure the timely preparation of hot food, especially during peak hours, maintaining quality and presentation standards.
2. Menu Execution & Quality Control:
o Assist in the creation, development, and execution of seasonal or special menu items, ensuring they are aligned with customer requirements and dietary preferences.
o Monitor the quality of food produced, ensuring consistency in flavor, texture, and presentation across all hot dishes.
o Ensure that hot food items are served at the correct temperature and presentation, meeting or exceeding client expectations.
o Conduct regular checks to ensure that all hot food products are prepared to specification, and make necessary adjustments when required.
3. Supervision & Staff Training:
o Supervise junior kitchen staff within the hot section, providing direction, training, and support as needed.
o Ensure junior chefs and kitchen assistants are following established procedures, maintaining cleanliness, and adhering to safety and hygiene standards.
o Foster a productive and positive working environment, promoting teamwork and efficiency within the kitchen team.
o Mentor and provide guidance to junior chefs, assisting in their professional development and skill improvement.
4. Kitchen Organization & Station Management:
o Oversee the organization, cleanliness, and maintenance of the hot food section, ensuring that it is properly stocked, clean, and ready for service. o Ensure that all equipment used in the hot section is properly maintained, cleaned, and operating efficiently.
o Manage the setup, operation, and breakdown of the hot station during service, ensuring that all food is prepared and presented to specification.
o Ensure that the kitchen is organized and well-stocked with the necessary ingredients and supplies, using efficient inventory practices.
5. Health & Safety Compliance:
o Ensure that all food preparation, cooking, and storage comply with health, safety, and sanitation regulations.
o Follow food safety standards, including correct storage, handling, and temperature control of hot food items to prevent contamination and foodborne illness.
o Enforce adherence to food safety protocols and kitchen cleanliness, conducting regular checks on hygiene, equipment, and storage practices.
o Ensure staff are adhering to safety procedures, including proper use of kitchen equipment and protective gear.
6. Inventory Management:
o Manage inventory for the hot section, ensuring that ingredients are fresh, rotated, and used efficiently (FIFO – First In, First Out).
o Track inventory levels and place orders for ingredients when necessary, reporting any shortages or issues to the Head Chef or Sous Chef.
o Minimize food waste by using ingredients in the proper order and ensuring accurate portion control.
7. Collaboration with Other Kitchen Sections:
o Coordinate with other sections of the kitchen, including cold, pastry, and service teams, to ensure smooth operations and timely service. o Communicate effectively with the service team to ensure that dishes are plated, garnished, and served in a timely manner. o Work with the Sous Chef and Head Chef to manage the overall kitchen operations and resolve any issues during service.
8. Time Management & Efficiency:
o Ensure that all hot food items are prepared and served on time, especially during peak service periods.
o Prioritize tasks to ensure the efficient flow of work during busy times, ensuring that food is cooked, plated, and served promptly.
o Maintain a calm and organized approach during high-pressure situations, ensuring that all hot food meets quality standards.
9. Customer & Client Satisfaction:
o Ensure that all hot food is presented and served according to company standards, meeting client specifications and customer satisfaction.
o Respond to feedback from clients and customers regarding the quality of hot dishes and make necessary adjustments to improve the service.
o Adapt to special dietary requirements or requests, ensuring that all hot dishes are suitable for guests with allergies or preferences.