Reports to: Sous Chef / Head Chef
Key Responsibilities
1. Section Management
- Prepare, cook, and present menu items within your assigned section to the highest standards.
- Maintain consistency in taste, texture, and presentation.
- Ensure mise en place is complete for each service.
- To do proper orderings for ingredients accordingly.
2. Quality Control & Food Safety
- Follow recipes, portion controls, and plating guidelines.
- Monitor freshness, quality, and storage of all ingredients.
- Ensure compliance with food hygiene, safety, and sanitation standards (HACCP or local equivalent).
3. Team Collaboration
- Work closely with other chefs to coordinate timing and service flow.
- Communicate effectively with the Sous Chef and Head Chef on stock needs, menu updates, or issues.
4. Operational Efficiency
- Maintain cleanliness and organization of your station at all times.
- Minimize waste through proper portioning and storage.
- Monitor equipment condition and report faults promptly.
5. Continuous Improvement
- Stay updated on culinary trends and new cooking techniques.
- Suggest improvements to menu items or section workflows when appropriate.
Skills & Qualifications
- Proven experience as a Jr. Sous Chef or Chef de Partie in a high-quality kitchen (fine dining or michelin starred restaurants).
- Culinary diploma or equivalent professional training preferred.
- Strong knowledge of cooking methods, kitchen equipment, and food safety standards.
- Ability to work calmly and efficiently under pressure.
- Excellent time management and organizational skills.
- Team-oriented mindset with leadership potential.
