Chef De Partie (Production Coordinator)

Responsibilities:Assist the Production Manager (Head Chef) and Assistant Production Managers (Sous Chef) in creating menu items, recipes and developing dishes.Lead a high-performing workstation during food preparation, and production, to deliver on the Food Production team mission daily.General leadership in the kitchen to ensure standards, processes, procedures, and policies are maintained to consistently ensure high team performance.Ensure great presentation, confirm quality and quantity of meals before passing to FoH.Receive all products according to quality standards, and ensure food items are cleaned and stored properly.Follow and enforce strict health and hygiene standards in the preparation of meals.Monitoring portion, waste control, and cost management of raw and cooked food items.Take inventory of supplies and support effective procurement.Oversee the day-to-day tasks, and general learning and growth of Demi-Chef De Partie and Commis assigned to you.Collaborate with colleagues to maintain a smooth and friendly work environment.Other tasks and responsibilities as assigned by the Sous Chef, Head Chef, and Food Producer.Requirements:Level 1 and 2 Food Safety Certificates a plusAt least 2 years experience working in the food industry as a Demi Chef de partie or Chef de partie and higherAwareness of food handling techniquesExperience in the use of kitchen equipmentA proven track of food preparation, presentation, and preservation knowledge.Effective communication: understandable level of English spoken and writtenCulinary school diploma/certificate or equivalent is a huge plusPrevious industrial/professional kitchen or large scale food production experienceTeam management abilities; Management experience is a huge plusHigh attention to detailStrong team playerAdaptability to change and willingness to embrace new ideas and processesCustomer-focused in approachAbility to get the job done, drive to ensure results