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Chef de Partie / Leading Cook
Full-time (48h a week) - Mon-Fri (various shifts)
Reports To: Sous Chef
The Leading Cook is responsible for preparing and cooking dishes in their section, adhering to hygiene and quality standards. He works as part of a team to ensure smooth service. He collaborates with the Sous Chef and the Head Chef to guarantee a menu that meets guests' expectations.
Essential Functions:
Culinary production
- Prepare dishes according to technical specifications and/or recipes
- Ensure proper cooking temperatures
- Ensure the quality of plating and presentation of dishes according to internal and client standards
- Strictly adhere to internal and client food safety guidelines
- Respect hygiene and safety procedures to maintain a clean and healthy work environment
- Apply cleaning and disinfection procedures
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Stock Management
- Receive, check, and store goods in designated storage areas
- Anticipate orders: report needs to the Manager
- Minimize food loss and waste
- Participate in inventory counts
- Maintain the proper organization and upkeep of the premises (kitchen, storeroom), equipment, and workstation
Requirements
- Knowledge of culinary techniques and cooking methods
- Knowledge of food safety standards
- Rigor, autonomy, and organization
- Adaptability
- Customer focus client
- Ability to work in a team
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Food Handling Certification:
For all food handling positions, candidates should hold (or be able to obtain) the relevant Food Safety & Hygiene certification according to the level of the role.
The expected certification levels are:
- Level 2 Food Safety & Hygiene for food handlers and catering staff.
- Level 3 Food Safety & Hygiene for supervisors, team leaders, and Sous Chefs.
- Level 4 Food Safety Management (or equivalent) for Head Chefs, Kitchen Managers, and senior operational management.
- Allergen Awareness Training for all employees involved in food handling or food service.
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