Chef De Partie - Western Kitchen

Job Description

• Oversee and coordinate the daily operations of the assigned kitchen section.
• Prepare and cook food according to established recipes, standards and presentation guidelines.
• Supervise and guide Commis Chefs and other team members within the section.
• Ensure consistency in food quality, taste, portioning and presentation.
• Maintain high standards of cleanliness, hygiene and food safety throughout the kitchen.
• Monitor food storage, stock levels and minimise food wastage and unnecessary costs.
• Ensure all kitchen equipment and work areas are clean, safe and properly maintained.
• Assist the Sous Chef in maintaining smooth kitchen operations and completing other duties as assigned.

Qualifications

• Minimum 2-4 years of experience in a Western kitchen or similar culinary environment.

• Culinary education or relevant professional training is preferred.

• Good knowledge of Western cooking techniques, ingredients, sauces, and plating.

• Ability to work effectively in a fast-paced kitchen environment.

• Good communication and teamwork skills.

• Strong attention to detail and commitment to food quality.

• Knowledge of HACCP and food hygiene standards is an advantage.

• Physically fit and able to work flexible shifts, weekends, and public holidays.

• Ability to work independently while following direction from senior chefs.

Additional Information