Chef De Partie -BBQ

Job Summary

Key Responsibilities

• Manage and operate the BBQ and grill section independently during service
• Prepare and cook meats, seafood, and vegetables using various BBQ techniques
• Control fire, heat levels, and cooking times to achieve precise doneness
• Execute smoking techniques for meats using different flavor profiles
• Handle low-and-slow cooking methods as well as high-heat grilling
• Prepare marinades, rubs, and sauces to enhance flavor profiles
• Perform meat preparation including trimming, portioning, and basic butchery
• Ensure consistency in taste, texture, and presentation according to standards
• Maintain cleanliness and organization of the BBQ station
• Monitor stock levels and ensure proper storage of all ingredients
• Train and supervise Commis chefs and junior staff
• Follow strict food safety and hygiene standards

Requirements & Qualifications

• Minimum 3–5 years of experience in a BBQ/grill-focused role
• Strong expertise in:
• Smoking techniques (hot smoking, cold smoking)
• Low-and-slow cooking methods (brisket, ribs, etc.)
• Meat cuts, trimming, and portion control
• Ability to manage temperature control and fire behavior effectively
• Experience in fine dining or high-end restaurant environments preferred
• Strong attention to detail and consistency
• Ability to work under pressure in a fast-paced kitchen
• Good leadership and communication skills