About this role
Assist the Sous Chef in managing a designated kitchen section
Prepare ingredients, cook menu items, and ensure dishes meet quality and presentation standards.
Follow recipes, portion controls, and cost guidelines.
Support the kitchen team during service to maintain efficiency and timing.
Maintain cleanliness and organization of workstations.
Monitor stock levels and report shortages to the Sous Chef.
Ensure compliance with food safety, hygiene, and sanitation regulations.Properly store food items and ensure correct labeling and rotation (FIFO).
Identify and report maintenance or equipment issues.
Previous experience as a Chef de Partie or similar role (usually 1–2 years).
Strong knowledge of basic cooking techniques and kitchen operations.
Ability to work efficiently under pressure.
Good communication, teamwork, and time-management skills.
Understanding of food hygiene and safety standards.
A culinary qualification is an advantage but not always required.
Attention to detail
Reliability and strong work ethic
Ability to follow instructions and take initiativ
Creativity and passion for food