Job Summary:
We are seeking a passionate and skilled Chef de Partie to join our dynamic kitchen team. The ideal candidate will be responsible for overseeing daily food preparation and ensuring that high standards of quality and presentation are met. You will play a crucial role in leading and training junior kitchen staff while working closely with senior chefs to deliver exceptional culinary experiences.

Responsibilities:

• Prepare daily mis-en-place and oversee food production across various sections of the kitchen.
• Coordinate daily tasks and work schedules with the Sous Chef or Executive Chef to ensure smooth operations.
• Maintain high standards of food preparation, presentation, and hygiene at all times.
• Guide and train junior kitchen staff, ensuring proper skill development and a motivated work environment.
• Supervise buffets, special functions, and events, ensuring quality and timeliness of food service.
• Ensure cleanliness, proper storage, and food safety compliance in all kitchen areas.
• Manage inventory, minimize wastage, and ensure cost-effective production practices.
• Stay updated on new culinary trends, techniques, and products to enhance kitchen operations.
• Collaborate with other kitchen sections to meet the demands of functions, special requests, and daily operations.
• Provide input on menu development, including new recipes and seasonal dishes.

Requirements:

• Proven experience as a Chef de Partie or in a similar role within a high-quality kitchen environment.
• Strong culinary skills with knowledge of modern cooking techniques, food preservation, and presentation.
• Ability to lead, train, and motivate junior kitchen staff.
• Strong organizational and time management skills, with the ability to handle multiple tasks efficiently.
• Knowledge of food safety regulations and best practices.
• Effective communication skills in English.

Level of Education:

• Professional kitchen apprenticeship or formal culinary training is required.

Work Hours:

• Full-time, with flexible shifts including weekends, holidays, and evenings.

Experience in Months:

• Minimum of 24 months in a culinary role, preferably in a high-volume or fine dining establishment.