Job Description & Requirements
Responsibilities:
- Prepare and cook menu items according to the restaurant's recipes and standards
- Manage and oversee a specific section of the kitchen (e.g., grill, hot kitchen, cold kitchen, or pastry)
- Ensure food quality, consistency, and presentation meet company standards
- Assist the Sous Chef and Head Chef in daily kitchen operations
- Maintain proper food handling, hygiene, and sanitation standards (in accordance with SFA guidelines)
- Monitor stock levels and assist with ordering and inventory control
- Minimize food wastage and ensure proper storage of ingredients
- Train and guide junior kitchen staff when required
- Ensure the kitchen area and equipment are kept clean and well maintained
- Assist with menu preparation and mise en place before service
Requirements:
- Proven experience working as a Chef de Partie or similar role in a professional kitchen
- Strong knowledge of cooking techniques and kitchen operations
- Ability to work efficiently in a fast-paced environment
- Good teamwork and communication skills
- Able to work shifts, weekends, and public holidays
Basic food hygiene and safety knowledge.
