Chef De Partie

A Chef de Partie oversees a designated kitchen station, prepares dishes to the required standards, and supports the senior chefs (like the Sous Chef and Head Chef) in maintaining kitchen efficiency, hygiene, and quality.

• Manage a specific kitchen section (e.g., grill, sauté, pastry, fish).

• Prepare, cook, and present dishes according to recipes and standards.

• Supervise and train junior kitchen staff

• Ensure ingredients are prepared and stocked for service.

• Maintain cleanliness and organization in the workstation.

• Monitor portion control and minimize food waste.

• Follow food safety and hygiene regulations (e.g., HACCP standards).

• Assist with menu development and daily specials (in some kitchens).

• Coordinate with other sections to ensure timely service.

• Culinary training or diploma in professional cookery.

• Proven experience in a similar role within a professional kitchen.

• Strong knowledge of cooking techniques and kitchen equipment.

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

• Leadership and team management skills.

• Attention to detail and consistency in food quality.

• Knowledge of food safety standards and procedures.

• Restaurants, hotels, resorts, cruise ships, or catering companies.

• Fast-paced, high-pressure kitchen settings.

• Requires long hours, including evenings, weekends, and holidays.

A Chef de Partie can advance to:

• Sous Chef (second-in-command)

• Head Chef / Executive Chef

Some kitchens divide the role into specialties:

• Saucier – sauces and sautéed dishes

• Grillardin – grilled foods

• Pâtissier – desserts and pastries

• Poissonnier – fish dishes

What We Offer:

• Competitive hourly wage

• Supportive, fast-paced work environment

• Opportunities for growth and advancement

• Employee discounts and meal benefits

Doc's Montrose – 1201 Westheimer Rd. Houston, TX 77006