chef de partie, manko | one&only aesthesis, athens 18203

The Chef de Partie (CDP) is responsible for managing a specific station within the kitchen, ensuring all food preparation, cooking, and presentation meet the highest quality standards. The CDP works closely with the Sous Chef and Head Chef to maintain efficiency, consistency, and smooth kitchen operations.

Key Responsibilities

• Prepare, cook, and present dishes within your designated station according to restaurant standards.

• Ensure food quality, flavor, and presentation are consistently excellent.

• Follow recipes, portion controls, and plating guidelines.Organize and maintain section for maximum efficiency.

• Ensure all mise en place is prepared and stocked before service.

• Monitor inventory, check stock levels for the station, place orders in a timely manner, and assist with stock rotation and receiving deliveries.

• Practice strict portion and waste control to help maintain the kitchen's profit margins.Maintain high standards of cleanliness and hygiene at all times.

• Enforce and adhere to strict health, hygiene, and sanitation standards (HACCP), ensuring the workstation and equipment are clean and always organized.

• Ensure proper storage, labeling, and rotation of ingredients.Communicate effectively with the kitchen brigade during service.

• Collaborate with other stations to ensure smooth kitchen operations.Assist in controlling waste and minimizing food costs.

• Report equipment issues promptly.

Skills & Qualifications

• Proven experience as a Chef de Partie.

• Strong knowledge of cooking techniques and kitchen equipment.

• Excellent time management and organizational skills.

• Ability to work well under pressure in a fast-paced environment.

• Strong communication and teamwork skills.

• Culinary degree or relevant certification.

• Thorough knowledge of food safety, hygiene, and HACCP regulations.