Oversee and coordinate kitchen section for preparation and cooking of restaurant dishes as designated by management.
Run and supervise allocated kitchen section to the required standards set by management.
Ensure all preparation of the designated section is complete and ready for each service.
Maintain good stock and waste control.
Execute cooking to the expected high standard quickly and efficiently.
Ensure the cleanliness and organisation of the designated section, including fridges is monitored and maintained to the required standard.
Support head chef and sous chef in delivering required standard of food, and kitchen operation.
Maintain a positive and proactive attitude at all times.
Actively seek to improve skills and achieve personal development.
Qualifications / Experience:
Culinary school diploma or equivalent.
Proven experience in a Chef de Partie role.
Excellent use of various cooking methods, ingredients, equipment and processes.
Ability to multitask and work efficiently under pressure.
Knowledge of best cooking practices.
Communication skills to ensure smooth operation procedures between kitchen staff and restaurant staff.
Efficient worker with good time management skills.
2 years’ experience in an equivalent role within a busy kitchen environment.
Please email CV to: email@example.com to apply.