Senior Chef de Partie RIXOS

The Senior Chef de Partie Pizza Chef is responsible for managing the pizza section of the kitchen, ensuring the preparation and delivery of high-quality pizzas while maintaining food safety, hygiene, and operational standards. The role involves supervising junior kitchen staff, maintaining consistency in food quality, and supporting overall kitchen operations.

Key Responsibilities

• Prepare, cook, and present pizzas according to established recipes and quality standards.
• Oversee pizza dough preparation, fermentation, proofing, and storage processes.
• Manage the daily operations of the pizza section and ensure smooth service during peak hours.
• Monitor food quality, portion control, and presentation standards.
• Train, mentor, and supervise Commis Chefs and other kitchen staff assigned to the pizza section.
• Ensure compliance with food safety, HACCP, sanitation, and health regulations.
• Monitor stock levels, control food costs, and minimize wastage.
• Assist in menu planning, recipe development, and seasonal menu updates.
• Inspect ingredients to ensure freshness and quality.
• Coordinate with other kitchen sections to maintain efficient kitchen operations.
• Report equipment maintenance issues and ensure proper use of kitchen equipment.
• Support the Sous Chef and Head Chef in achieving departmental objectives.

• Diploma or Certificate in Culinary Arts, Hospitality, or a related field preferred.
• Minimum of 3 5 years of experience as a Pizza Chef, including at least 1 2 years in a supervisory or Chef de Partie role.
• Strong knowledge of pizza-making techniques, including dough preparation, fermentation, baking, and wood-fired or deck oven operations.
• Knowledge of international food safety and hygiene standards (HACCP preferred).
• Ability to work efficiently in a fast-paced kitchen environment.
• Strong leadership, communication, and team management skills.
• Excellent organizational and time-management abilities.
• Ability to work flexible hours, including weekends and holidays.
• Physically fit and able to stand for extended periods.
• Experience with artisan, Neapolitan, Roman, or specialty pizza styles.
• Menu development and recipe costing experience.
• Inventory control and food cost management knowledge.