Overview
Job Duties
Manage and supervise the daily operations of the assigned kitchen section
Prepare and cook food according to approved recipes and quality standards
Ensure all dishes are prepared with consistent taste, quality and presentation
Coordinate with the Sous Chef and other kitchen team members during service
Ensure food preparation is completed on time for smooth kitchen operations
Monitor ingredient quality and report any shortages or quality issues
Maintain proper portion control and minimise food wastage
Ensure ingredients are stored correctly and according to food safety requirements
Maintain cleanliness and hygiene standards within the assigned section
Follow all food safety, health and sanitation procedures
Assist with receiving, checking and storing kitchen supplies when required
Support and guide Commis Chefs and junior kitchen staff
Ensure kitchen equipment and work areas are properly maintained
Assist the Sous Chef with daily kitchen operations and other assigned duties
Requirements
Male / female
Age below 50 years
Minimum 2 years of experience as a Chef de Partie or in a similar position
Strong knowledge of food preparation and cooking techniques
Ability to independently manage an assigned kitchen section
Good understanding of food safety, hygiene and sanitation standards
