Key Responsibilities:
- Prepare and cook menu items as per the restaurant’s recipes and standards.
- Supervise and coordinate activities of junior chefs, commis chefs, and kitchen helpers in the assigned section.
- Ensure that food preparation, quality, and presentation meet the restaurant’s standards.
- Monitor stock levels and assist in ordering supplies as needed.
- Maintain cleanliness and hygiene standards in the kitchen and food preparation areas.
- Assist in menu planning and development, including suggesting new dishes and seasonal items.
- Collaborate with the Executive Chef and Sous Chefs to ensure efficient kitchen operations.
- Train and mentor junior kitchen staff, promoting a culture of learning and development.
- Adhere to all sanitation and food safety regulations.
- Handle and store food items appropriately, following health and safety guidelines.
Qualifications:
- Proven experience as a Chef de Partie or Demi Chef de Partie in a similar environment (e.g., restaurant, hotel).
- Strong knowledge of culinary techniques and practices.
- Ability to work well under pressure and in a fast-paced environment.
- Excellent communication and leadership skills.
- Attention to detail and creativity in food presentation.
- Knowledge of food safety and sanitation regulations.
- Availability to work evenings, weekends, and holidays as needed.
Working Conditions:
- Fast-paced kitchen environment.
- Standing and walking for extended periods.
- Potential exposure to heat, steam, and noise.
Job Types: Full-time, Permanent
Benefits:
- Employee discount
- Paid training
- Promotion to permanent employee
Schedule:
- 8 hour shift
Supplemental Pay:
- 13th month salary
- Overtime pay
- Tips
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