This role will support the Chef De Cuisine in managing daily kitchen operations, supervising staff, and ensuring the highest standards of culinary excellence and hygiene.
What you will expect:
- Assist the Sous Chef and Head Chef in managing daily kitchen operations, running service smoothly, and stepping up to lead the kitchen in their absence
- Oversee the preparation, cooking, and presentation of all dishes, ensuring they consistently meet the restaurant's standards
- Coordinate and manage the mise en place process across various sections, optimizing kitchen efficiency and timely service
- Train and mentor junior staff, sharing knowledge and techniques to foster their development
- Assist with inventory management, stock rotation (FIFO), ordering, and minimizing food waste
Skills/Qualifications
- Proven experience as a Senior Chef de Partie or Junior Sous Chef
- Be able to work in team based and fast paced environment
- Recognized culinary academic qualifications will be an added advantage
- Basic Food Hygiene
- Positive attitude and a passion for culinary excellence
5 Days work/week rostered, must be able to work weekends.
Time: Between 10am to 3pm and 5pm to 10pm (Split Shift) - 44 Hours/Week
