Responsibilities
Here's what you'll do during a typical day:
- Prepare great tasting dishes: Season, cook, and test dishes according to standard recipes, ensuring consistency in taste and presentation
- Supervise the kitchen team: Oversee line cooks to ensure and provide support as needed in the absence of senior chefs to ensure smooth and efficient operations
- Maintain kitchen cleanliness: Keep all work areas clean, tidy, and free of cross-contamination
- Ensure food quality and storage compliance: Monitor ingredient quality, ensuring proper storage and stock rotation
- Assist with cost management: Contribute to controlling food costs, improving gross profit margins, and meeting departmental financial targets
- Inspire and develop the team: Supervise and support team members, monitor performance, provide coaching, and foster a positive and productive work environment
- Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being
Qualifications
- High school graduate with at least 3 years of experience in a hotel or restaurant.
- At least 1 year as a Demi Chef de Partie or equivalent in an international brand hotel. Technical culinary education preferred.
- Proficient in Western or Chinese cuisine, with expertise in various cooking techniques
- Knowledge of seafood/meat processing, cooked food processing, storing, and receiving standards.
