Job Detail

1. Experience:
• 2–3+ years of professional culinary experience in high-end restaurants, hotels, or similar establishments.
• Prior experience as a Chef de Partie (CDP) or similar position.

2. Education/Training:
• Diploma or degree in culinary arts, hospitality management, or a related field.
• Certification in food safety and hygiene is required.

3. Skills:
• Strong knowledge of cooking techniques, kitchen equipment, and international cuisines.
• Ability to assist in menu planning and recipe development.
• Excellent organizational and time-management skills.
• Competence in managing inventory and minimizing food waste.
• Leadership skills with the ability to mentor and support junior team members.
• Understanding of cost control and portion management.

4. Responsibilities & Abilities:
• Support the Sous Chef and Head Chef in overseeing daily kitchen operations.
• Supervise and coordinate the work of kitchen staff, ensuring consistency and quality in food preparation and presentation.
• Ensure compliance with health, safety, and hygiene regulations.
• Step in to lead the kitchen during the Sous Chef or Head Chef’s absence.
• Monitor inventory levels and assist with ordering and stock rotation.

5. Personality Traits:
• Passionate about culinary arts and eager to grow within the profession.
• Calm and efficient under pressure, even during high-demand service periods.
• Team-oriented with strong communication skills.

6. Physical Requirements:
• Ability to stand for long periods and work in a fast-paced, high-heat environment.
• Capability to lift and move heavy kitchen equipment or supplies as needed.

7. Flexibility:
• Open to working evenings, weekends, and holidays as per kitchen operations.