Key Responsibilities:- Prepare and cook menu items as per the restaurant's recipes and standards.
Supervise and coordinate activities of junior chefs, commis chefs, and kitchen helpers in the assigned section.- Ensure that food preparation, quality, and presentation meet the restaurant's standards.
Monitor stock levels and assist in ordering supplies as needed.
- Maintain cleanliness and hygiene standards in the kitchen and food preparation areas.
Assist in menu planning and development, including suggesting new dishes and seasonal items.- Collaborate with the Executive Chef and Sous Chefs to ensure efficient kitchen operations.
Train and mentor junior kitchen staff, promoting a culture of learning and development.
- Adhere to all sanitation and food safety regulations.
Handle and store food items appropriately, following health and safety guidelines.
Proven experience as a Chef de Partie or Demi Chef de Partie in a similar environment (e.g., restaurant, hotel).- Strong knowledge of culinary techniques and practices.
Ability to work well under pressure and in a fast-paced environment.
- Excellent communication and leadership skills.
Attention to detail and creativity in food presentation.- Knowledge of food safety and sanitation regulations.
Availability to work evenings, weekends, and holidays as needed.
Fast-paced kitchen environment.
- Standing and walking for extended periods.
Potential exposure to heat, steam, and noise.
Job Type: Full-time
Benefits:Schedule:Supplemental Pay:
13th month salary
