Chef de Partie - Pan-Asian cuisine

Job Description

• Assist the Sous Chef in managing a designated kitchen section

• Prepare ingredients, cook menu items, and ensure dishes meet quality and presentation standards.

• Follow recipes, portion controls, and cost guidelines.

• Support the kitchen team during service to maintain efficiency and timing.

• Maintain cleanliness and organization of workstations.

• Monitor stock levels and report shortages to the Sous Chef.

• Ensure compliance with food safety, hygiene, and sanitation regulations.

• Properly store food items and ensure correct labeling and rotation (FIFO).

• Identify and report maintenance or equipment issues.

Qualifications

• Previous experience as a Chef de Partie or similar role (usually 1–2 years).

• Strong knowledge of basic cooking techniques and kitchen operations.

• Ability to work efficiently under pressure.

• Good communication, teamwork, and time-management skills.

• Understanding of food hygiene and safety standards.

• A culinary qualification is an advantage but not always required.

Additional Information

• Attention to detail

• Reliability and strong work ethic

• Ability to follow instructions and take initiativ

• Creativity and passion for food