Senior CDP Kitchen

at  Alba Restaurant

We are seeking an experienced and skilled Senior Chef de Partie to join our culinary team at Alba. As a Senior Chef de Partie, you will oversee a specific section of the kitchen, ensuring the preparation and presentation of high-quality dishes. You will be responsible for supervising junior kitchen staff, managing daily kitchen operations, and maintaining high standards of safety and sanitation. This role requires strong culinary skills, leadership abilities, and a commitment to excellence.Key Responsibilities:

• Section Management: Lead and manage a specific section of the kitchen, such as grill, sauté, or pastry, ensuring efficient operations.
• Food Preparation: Prepare and cook dishes according to established recipes and quality standards, ensuring consistency in taste and presentation.
• Supervision: Supervise and train junior kitchen staff, providing guidance and feedback to ensure high-quality work.
• Mise en Place: Ensure proper mise en place, organizing ingredients and kitchen equipment for efficient workflow.
• Quality Control: Monitor food quality and presentation, making adjustments as needed to maintain high standards.
• Inventory Management: Manage inventory for your section, reporting shortages and assisting with stock replenishment.
• Team Collaboration: Collaborate with other chefs and kitchen staff to ensure seamless kitchen operations and timely service.
• Compliance and Safety: Follow and enforce health and safety regulations, maintaining a clean and safe kitchen environment.
• Problem-Solving: Address and resolve kitchen-related issues, such as equipment malfunctions or ingredient shortages, in a timely manner.

Qualifications:

• Experience: Extensive experience in a professional kitchen, with expertise in a specific section (e.g., grill, seafood, sauté, pastry).
• Leadership Skills: Ability to lead and supervise a team, providing training and guidance to junior kitchen staff.
• Culinary Skills: Strong culinary knowledge and proficiency in various cooking techniques.
• Organizational Skills: Ability to manage multiple tasks, prioritize, and ensure smooth kitchen operations.
• Communication: Effective communication skills for interacting with other chefs, kitchen staff, and front-of-house personnel.
• Problem-Solving: Ability to quickly identify and resolve issues in the kitchen, ensuring uninterrupted service.
• Flexibility: Willingness to work evenings, weekends, and holidays as required.

Additional Information:

• Location: 70 Brompton Road SW3 1ER London
• Hours: 40 hours

• Section Management: Lead and manage a specific section of the kitchen, such as grill, sauté, or pastry, ensuring efficient operations.
• Food Preparation: Prepare and cook dishes according to established recipes and quality standards, ensuring consistency in taste and presentation.
• Supervision: Supervise and train junior kitchen staff, providing guidance and feedback to ensure high-quality work.
• Mise en Place: Ensure proper mise en place, organizing ingredients and kitchen equipment for efficient workflow.
• Quality Control: Monitor food quality and presentation, making adjustments as needed to maintain high standards.
• Inventory Management: Manage inventory for your section, reporting shortages and assisting with stock replenishment.
• Team Collaboration: Collaborate with other chefs and kitchen staff to ensure seamless kitchen operations and timely service.
• Compliance and Safety: Follow and enforce health and safety regulations, maintaining a clean and safe kitchen environment.
• Problem-Solving: Address and resolve kitchen-related issues, such as equipment malfunctions or ingredient shortages, in a timely manner