Chef de Partie (Hospitality, On Call, Copenhagen)

Job summary

The Chef de Partie On Call is responsible for managing a designated section in the kitchen, ensuring high-quality food preparation and service. This role requires a strong focus on hygiene, food safety, and presentation, along with the ability to lead a small team effectively.

Qualifications

• Experience in a hotel environment, working with full menus across various dining operations.
• Ability to follow recipes accurately and maintain quality standards consistently.
• Knowledge of Danish food health and safety regulations.

Responsibilities

• Manage ingredient ordering, food production, and storage for your section.
• Maintain portion control and minimize food waste according to company guidelines.
• Submit daily food orders and stock sheets to the Sous Chef.
• Contribute to recipe development and support presentation testing.
• Provide leadership and training to junior kitchen staff.
• Participate in kitchen meetings and training sessions.
• Flexibility to work in a 24-hour operation as needed.

Skills

• Strong communication skills and ability to work collaboratively with the team.
• Cost-conscious with a focus on efficiency and quality.
• Creative with a structured approach to kitchen operations.

Education

• Relevant culinary qualifications or equivalent experience preferred.

Tools

• Familiarity with kitchen equipment and food safety management systems.