Chef De Partie- Hot Kitchen

Key Responsibilities

Support the Head Chef in managing daily hot kitchen operations

Prepare high-quality dishes with precision and creativity

Oversee food preparation and cooking techniques

Maintain impeccable food presentation and quality standards

Ensure proper food safety and hygiene protocols are followed

Manage ingredient inventory and assist with stock control

Train and guide junior kitchen staff

Participate in menu development and seasonal menu planning

Maintain cleanliness and organization of kitchen workspace

Coordinate efficiently with other kitchen stations and service teams

Adapt quickly to changing kitchen demands and special events

Minimum 2-3 years of experience in professional hot kitchen settings

Culinary diploma or equivalent professional training

Strong knowledge of various cooking techniques and cuisines

Proven ability to work under high-pressure environments

Excellent knife skills and food preparation techniques

Understanding of food cost management

Strong communication and teamwork skills

Ability to follow recipes precisely while demonstrating creativity

Physical stamina to work long hours in a fast-paced kitchen

Basic understanding of kitchen equipment maintenance