Section Management:- Oversee the preparation, cooking, and presentation of dishes in the hot kitchen section.
Ensure all food produced meets the restaurant's standards for quality and presentation.- Maintain inventory and manage supplies for the section.
Supervise and mentor junior kitchen staff, including Commis Chefs and kitchen assistants.- Coordinate with other sections and kitchen staff to ensure smooth operation.
Maintain the highest standards of food hygiene and safety, adhering to all health and safety regulations.- Monitor and control waste, ensuring efficient use of resources.
Assist the Head Chef and Sous Chef in developing new menu items and specials.- Provide input on ingredient sourcing and dish creation.
Ensure timely and efficient service during busy periods.- Maintain cleanliness and organization in the kitchen area.
Qualifications:
- Education and Experience:
Culinary degree or equivalent certification preferred.- Proven experience as a Chef de Partie or similar role in a high-quality restaurant or hotel.
Strong knowledge of various cooking methods, ingredients, equipment, and procedures.
Excellent culinary skills with a focus on hot kitchen techniques.
- Strong leadership and communication skills.
Ability to work under pressure and maintain high standards.- Knowledge of health and safety standards in the kitchen.
Passion for cooking and creativity in the kitchen.- Strong organizational and multitasking abilities.
Team player with a positive attitude and a commitment to excellence.
Job Type: Full-time
