Chef de Partie - CHICA Rooftop Lounge

JOB SUMMARY As a Chef De Partie (CDP) at Chica you are responsible for running your section and supporting the Head Chef and Sous Chef in delivering consistent, high-quality Thai-Mexican food. You will help with purchase orders, receiving and stock control, and make sure that items arriving without authorization are not received. You are expected to keep the highest standards in daily preparation and keep up to date with new products, recipes and techniques. KEY AREAS OF RESPONSIBILITY: Kitchen & Section • Runs the assigned section (grill, tortilla/masa, cold section or hot line) and completes daily mise en place to Chica recipes and portion sizes. • Prepares salsas, moles, adobos, marinades, Thai curry pastes, nam jim, dressings and pickles from scratch following the Standard Recipe Cards. • Makes fresh tortillas and masa daily to the restaurant standard. • Knows how to prepare Mexican and Thai chillies (fresh and dried) and keeps the heat level of each dish consistent. • Able to cook on charcoal grill, plancha and comal and work safely around open fire. • Knows all menu items, recipes, allergens, methods of production and presentation standards, including tasting menu and LTO dishes. Service & Quality • Leads the section during service and makes sure dishes go out on time and to standard. • Tastes and checks raw and cooked food every shift to make sure seasoning and presentation are correct. • Estimates daily production needs based on forecast and bookings to avoid over-production and waste. • Handles special requests, dietary requirements and allergy orders (peanut, shellfish, fish sauce, gluten) correctly and informs the team and service staff. • Daily feedback collection and reporting of issues to the Head Chef or Sous Chef as they arise. Food Safety & Hygiene • Follows the STAY Food Safety Management System (HACCP) at all times, including temperature checks, labelling, date coding and FIFO. • Follows correct handling and storage procedures for raw seafood used in ceviche and aguachile to prevent cross-contamination. • Checks periodically expiry dates and proper storage of food items in the section and walk-in chillers. • Personally responsible for hygiene, safety and correct use of equipment and utensils, and sets an example for personal hygiene on and off duty. • Operates and maintains all section equipment and reports any malfunction. Stock & Cost Control • Prepares section orders and requisitions and checks deliveries against purchase orders. • Follows the Standard Recipe Costing Cards and portion sizes to control food cost and reduce waste. • Assists with stock takes and keeps par levels for items such as dried chillies, masa harina, Thai pastes and herbs. Team • Supervises and trains Demi Chef De Partie and Commis on a daily basis. • Consults daily with the Head Chef and Sous Chef on daily requirements, functions and any last minute events. • Communicates with the team and service staff in English and Thai and maintains a safe and friendly working environment. • Establishing and maintaining effective inter-departmental working relationships. • Gives ideas for specials and new dishes while maintaining quality and controlling costs. • Carry out any other duties as required by management. Required knowledge/skills/job qualifications: • Minimum 3 years kitchen experience, with at least 1 year as Demi Chef De Partie or Chef De Partie • Experience in Mexican, Thai or Latin American cuisine is an advantage • Good knowledge of HACCP and food safety, food handler certificate preferred • Good spoken and written English, Thai is an advantage • Able to work under pressure in a busy a la carte kitchen • Flexible working hours subject to the demands of the business • Excellent culinary skills

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