Executive Chef

Job Title: Chef de Partie

About the Role:

IBIC Holdings is seeking a detail-oriented and passionate Culinary Specialist to join our team. As a key member of our culinary team, you will be responsible for ensuring that every dish meets our high standards of presentation, taste, and safety before it is served to guests. This role combines culinary expertise with an eye for detail, ensuring a memorable dining experience for each guest.

Key Responsibilities:

• Quality Control & Assurance: Inspect and verify each dish for visual appeal, portion accuracy, and compliance with recipe specifications.
• Taste test dishes as required, ensuring seasoning, texture, and temperature are ideal before serving.

• Food Presentation Standards: Maintain consistent presentation standards for all menu items, following detailed guidelines provided by the Chef de Cuisine or Sous Chef.
• Ensure that each plate is arranged precisely as designed to provide a visually appealing presentation for guests.

• Culinary Collaboration: Work closely with other chefs and line cooks to maintain seamless quality standards across all stations.
• Provide constructive feedback to kitchen staff to continuously improve the taste and presentation of dishes.

• Health & Safety Compliance: Ensure that all food quality checks adhere to health and safety standards, including HACCP guidelines, food temperature control, and allergen management.
• Identify and address any potential food safety issues and report to the Sous Chef or Executive Chef as needed.

• Continuous Improvement: Actively participate in tastings and feedback sessions with the culinary team to refine and perfect recipes.
• Suggest improvements to processes and procedures that can enhance the overall dining experience.

• Inventory & Stock Management: Assist in monitoring stock levels of ingredients and kitchen supplies, ensuring freshness and minimizing waste.
• Communicate with the purchasing team to maintain the highest quality of ingredients in line with the restaurant's standards.

• Training & Mentorship: Support junior kitchen staff with guidance on food quality standards and quality assurance practices.
• Provide training on portion control, garnishing, and proper handling of food items to maintain consistent quality.

Requirements:

* Proven experience as a Chef de Partie or similar role in a fine dining or high-volume restaurant.
* Strong understanding of food quality standards, presentation techniques, and culinary aesthetics.
* Knowledge of food safety regulations and HACCP procedures.
* Excellent attention to detail and commitment to culinary excellence.
* Ability to thrive in a fast-paced environment and manage time efficiently.
* Exceptional tasting palate and ability to provide constructive feedback.

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