Job Advert: Chef de Partie (Hot Kitchen)
Employment Type: Full-time
Duty station: Operating in all sites where the Company
Operates

Reports to: Head Chef

Café Shire restaurant is seeking a dynamic, creative, and results-oriented Chef de Partie (Hot Kitchen). The Chef de Partie assists the sous chef in managing the kitchen, ensuring that food is prepared efficiently and meets quality standards. This role involves supervising kitchen staff, coordinating with all sections, and maintaining a clean and organized work environment.
Functional Outputs/Activities per key performance area:
Kitchen Operations

•    Oversee and coordinate the activities of kitchen to ensure smooth and efficient service
•    Manage opening and closing procedures, including setting up and closing down
•    the kitchen.
•    Manage kitchen operations during busy periods and ensure efficient service
•    Manage and coordinate the preparation and cooking of dishes within the assigned section.
•    Prepare  and  cook  dishes  according  to  standard  recipes  and  customer specifications.
•    Monitor and maintain proper cooking times and temperatures to ensure food safety.
•    Communicate effectively with the sous chef regarding special requests or any issue .
•    Communicate effectively with kitchen staff regarding menu changes
Team Management
•    Supervise and train junior kitchen staff working in the section.
•    Delegate tasks effectively and provide guidance to ensure efficient and high-quality food production.
•    Ensure team members follow company standards and procedures.
Inventory Management

•    Monitor inventory levels for the section, including ordering and storing ingredients as needed.
•    Manage stock rotation and minimize waste by using ingredients efficiently
•    Conduct regular inventory counts and stock reconciliations.
•    Manage ordering, receiving, and storage of pastry ingredients.
•    Control portion sizes and production yields to maximize profitability.
•    Minimize spoilage through proper stock rotation (FIFO).

Equipment & Station Management

•    Ensure that kitchen equipment in the section is properly maintained and functioning.
•    Report any equipment issues or malfunctions to the Sous chef or maintenance team.
•    Maintain a clean and organized work area, including equipment and utensils.

Food Safety & Compliance

•    Ensure compliance with food safety and hygiene regulations.
•    Address any issues related to food quality or presentation promptly.
•    Adhere to all health and safety regulations, including proper food handling and sanitation practices
•    Maintain HACCP and sanitation standards.
•    Conduct regular cleaning and temperature monitoring checks.
•    Ensure proper handling and storage of food products.
•    Conduct regular checks to ensure that all food items and dishes are prepared and presented according to the restaurant’s standards

Menu Planning

•    Contribute to menu planning and the creation of new dishes
•    Assist with administrative tasks such as menu planning, ordering, and scheduling as needed.
•    Preparing and organizing sauces, garnishes, and side dishes in advance.
•    Work closely with other sections of the kitchen to ensure smooth service and efficient operations.
Risk Management
•    Identify the department’s risks, their various mitigations and keep track of them.
Compliance
•    Ensure regulatory compliance regarding Hot kitchen production Processes
•    Adherence to all Café Shire’s Policies and Procedures.

Minimum Qualification Requirements:
•    Certificate or Diploma in Kitchen Arts, Baking, Culinary Arts, or a related field..
•    Strong knowledge of cooking techniques, food safety, and kitchen operations
•    Experience in recipe development and menu costing.
•    Knowledge of food safety and hygiene standards.
Experience

•    Previous experience as a chef or cook in a professional kitchen, with supervisory experience preferred for a minimum of 7 to 10 years.
•    3-5 years should be in senior role
•    Knife skills for precise cutting and preparation.
•    Expertise in specific techniques (e.g., grilling, poaching, baking).

Competencies Required:
Behavioural
•    Accountability – Takes ownership of responsibilities and follows through on commitments.
•    Attention to Detail – Consistently produces high-quality products with precision.
•    Customer Focus – Understands and supports customer satisfaction through product excellence.
•    Integrity – Demonstrates honesty, professionalism, and ethical conduct.
•    Adaptability – Responds positively to changing business needs and operational demands.
•    Teamwork – Builds positive working relationships and collaborates effectively.
•    Initiative – Proactively identifies opportunities for improvement and innovation.
•    Results Orientation – Focuses on achieving operational and business objectives.
Leadership
Team Leadership and Motivation.
•    Coaching and Mentoring of Junior Staff.
•    Delegation and Work Allocation.
•    Performance Management and Feedback.
•    Conflict Resolution and Problem Solving.
•    Decision-Making Under Pressure.
•    Effective Communication and Team Coordination.
•    Workforce Planning and Scheduling.
•    Change Management and Continuous Improvement.
•    Building a Positive and Inclusive Team Culture.

Knowledge.

•    Advanced Culinary and cooking techniques.
•    Knowledge of Food presentation and plating standards.
•    Understanding of recipe costing, yield management, and food cost control.
•    Knowledge of inventory management and procurement processes.
•    HACCP principles and food safety regulations.
•    Occupational health and safety requirements within food production environments.
•    Operation and maintenance requirements of Hot kitchen equipment.
•    Quality assurance and quality control procedures.
•    Knowledge of food presentation and plating styles.
•    Memorizing ingredients and recipes for multiple dishes.
•    Understanding portion sizes and presentation expectations.
•    Following allergen and dietary requirements (e.g., vegan, gluten-free).

Attributes include:
•    Self-starter & team working skills.
•    confidence and impartial in decision making.
•    Strong interpersonal skills.
•    Good time management and organizational skills.
•    Ability to work under minimal supervision.

Key Performance Indicators for Evaluation:
•    Dish Consistency: Measures the consistency in taste, presentation, and portion sizes of dishes prepared by the Chef de Partie.
•    Preparation Time: Average time taken to prepare and cook dishes during service hours.
•    Order Fulfillment Rate: Percentage of orders completed accurately and on time.
•    Food Cost Percentage: Ratio of the cost of ingredients used to total sales, helping to monitor food cost management.
•    Waste Management: Amount of food waste generated in the station, including proper inventory management to minimize spoilage.
•    Mentorship Hours: Amount of time spent training and mentoring junior staff, contributing to skill development in the kitchen.

Physical Requirements and Environmental Conditions
•    Ability to stand for extended periods, often for 8-12 hours during a shift, while performing various tasks.
•    Capacity to maintain energy levels during peak service times and long shifts.
•    Ability to lift heavy pots, pans, and boxes of ingredients, typically ranging from 10 to 25 kg
•    Ability to move swiftly and efficiently around the kitchen, especially during busy service times.
•    Clear eyesight to monitor cooking processes, inspect food quality, and read recipes or orders.
•    Capability to work in hot environments, especially near stoves, ovens,
Growth Potential: The Successful candidate will be set to grow into the Head chef through Succession
Interested qualifying candidates should submit their applications before 14th November 2026 via the following email address: humanresourcemanager.cafeshire@gmail.com copy support@rcsconsult.net