Chef De Partie at Limuru Country Club

Overall Purpose:

• To manage food production within an assigned kitchen section, ensuring consistent quality, presentation, portion control, food safety, timely production and effective use of ingredients and equipment.

Key Responsibilities

• Organize and manage daily food production within the assigned section.
• Prepare food in accordance with approved recipes, specifications and standards.
• Ensure appropriate mise en place before service.
• Monitor taste, presentation, portion size and consistency.
• Supervise and guide Commis Chefs assigned to the section.
• Allocate routine work and ensure production tasks are completed on time.
• Monitor ingredients, stock levels, storage and rotation within the section.
• Minimize waste through proper preparation, portioning and ingredient utilization.
• Maintain hygiene and sanitation within the workstation and section.
• Ensure safe use and care of kitchen equipment.
• Report equipment defects, ingredient shortages and quality concerns.
• Coordinate with other kitchen sections to ensure smooth service.
• Support food production for events and special functions.
• Maintain required section records.
• Support training and development of Commis Chefs.
• Report production or quality issues to the Sous Chef.
• Perform any other duties reasonably assigned by the Supervisor.

Minimum Qualifications & Experience
Requirement Minimum Requirement

• Academic Qualification Certificate or Diploma in Culinary Arts, Food Production, Hospitality or a related field.
• Professional Certification Recognized culinary qualification and food-safety/HACCP certification will be an advantage.
• Professional Membership Membership of a relevant culinary/hospitality body is an added advantage.
• Other Knowledge Section-based food production, mise en place, recipes, portion control, food hygiene, stock rotation, wastage control, kitchen equipment and basic supervision.
• Experience Minimum 2–4 years' professional kitchen experience, including practical experience in the relevant culinary section.