Assist daily back-of-house operations, ensuring smooth service, guest satisfaction, and operational efficiency. Supervise kitchen staff, maintain service standards, enforce hygiene and safety protocols, and support the development of a high-performing team.
Responsibilities
- Prepare and cook menu items at a consistently high standard, focusing on your assigned station.
- Mentor and guide junior chefs, encouraging skill development, accountability, and a growth mindset.
- Ensure all dishes are prepared according to recipes, presentation standards, and portion control guidelines.
- Assist in maintaining kitchen efficiency, workflow, and organization at your station.
- Collaborate with Sous Chefs to improve recipes, menu offerings, and operational processes.
- Monitor stock levels at your station, assist in inventory management, and minimize waste.
- Adhere to health, safety, and sanitation regulations, maintaining a clean and safe working environment.
- Support the kitchen team during busy periods, stepping in to assist other stations as needed.
Requirements
- Proven experience as a Chef de Partie, preferably in a senior or lead role.
- Culinary diploma or equivalent qualification.
- Strong knowledge of Japanese cuisine and other relevant culinary techniques is highly advantageous.
- Ability to lead, mentor, and motivate junior staff.
- Excellent time management, communication, and teamwork skills.
- Experience in high-volume kitchens is a plus.
