Posted 3 months ago

Chef De Partie

Job brief

  • To amaze the patrons of our establishment with excellent cooking according to the chef’s recipes and specifications. Your work will be an important factor to a client’s contentment. The ultimate goal is to expand our clientele and reputation to ensure long-term success.
  • To assist the Sous Chef in all activities required in the back of house.
  • To consistently foster a spirit of harmony and cohesion between the kitchen brigade and service staff. Your direct efforts should ensure that Gerbou team functions as a unified group.


  • To ensure correct handling and basic maintenance is carried for all machinery and tools in the kitchen.
  • To report for duty punctually wearing the correct uniform.
  • To provide a courteous and professional service at all times.
  • To ensure a smooth operation is maintained at all times and good communication with all outlet supervisors is maintained.
  • To comply with appropriate legislation.
  • To maintain a high standard of personal appearance and hygiene at all times.
  • To maintain a good rapport and working relationship with staff in outlet of all other departments.
  • To attend all meetings as required by the management.
  • To have a complete understanding of comply with company’s policy relating to Fire, Hygiene, Health and Safety.
  • To be completely conversant with the company’s employee handbook and at all times comply with the regulations.
  • To ensure that all food products are consistent with recipes.
  • To monitor closely the mis en place requirements for the relevant section.
  • To maintain all mis en place at a sufficient level to ensure an uninterrupted flow of food during the service period whilst controlling the quality, consistency, appearance and taste.
  • To monitor the daily work assigned to staff and ensure that given guidelines are followed and to take the necessary corrective measures.
  • To work straight or split shifts depending on the needs of the business.
  • To check incoming goods are consistent with the relevant order sheet, quality specification and transferred to the appropriate section of the kitchen whilst ensuring wastage is kept to a minimum.
  • To carry out daily checks to ensure storage areas are maintained to a high level of hygiene.
  • To oversee correct handling of raw products whilst ensuring quantities are prepared in accordance with recipes.
  • To supervise and prepare daily mis en place and ensure that the section are ready for service.
  • To ensure kitchen and food preparation areas are totally clean when left unattended.
  • Ensure adequacy of supplies at the cooking stations.
  • Prepare ingredients that should be frequently available (vegetables, spices etc.)
  • Follow the guidance of the Head or Sous Chef and have input in new ways of presentation or dishes.
  • Put effort in optimizing the cooking process with attention to speed and quality.
  • Enforce strict health and hygiene standards.
  • Help to maintain a climate of smooth and friendly cooperation.
  • To assist in the training of employees ensuring they are equipped with the necessary skills to perform their duties with the maximum efficiency.
  • To build an efficient team of employees whilst taking an active interest in their welfare, safety and development.
  • Willing to share freely knowledge, information, ideas and experience to assist others.
  • Gives credit and recognition to others.
  • Works with and supports others as part of a team both within and across functions.
  • Understands the needs to work together to create an environment of cooperation and mutual responsibility.
  • Shows awareness / sensitivity/ tolerance towards cultural differences by moderating own cultural behaviors.
  • Encourages teamwork within the team as well as with other teams, departments and divisions.


  • Proven experience in a Chef de Partie role.
  • Excellent use of various cooking methods, ingredients, equipment and processes.
  • Ability to multitask and work efficiently under pressure.
  • Knowledge of best cooking practices.
  • Excellent presentation skills.
  • Strong organizational and multitasking skills, with the ability to perform well in a fast-paced environment.
  • Active listening and effective communication skills.
  • Team spirit.
  • Flexibility to work in shifts.