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Key Responsibilities

· Prepare, execute, and plate dishes according to YONA recipes and quality standards.

· Ensure consistency in food quality, taste, and presentation.

· Organize and run the assigned section, including production management, rostering, ordering and requisitions, and leading the daily section briefing.

· Assess team members' skills and assign duties and shifts in the most efficient and balanced way.

· Maintain cleanliness and organization of the assigned kitchen section.

· Follow food safety, hygiene, and HACCP standards at all times, and ensure the section's records and checklists are completed accurately.

· Monitor stock levels and report shortages to the Sous Chef.

· Report any shortages, quality issues, equipment problems, or other relevant/important information to the Kitchen Management.

· Minimize food waste and ensure proper storage of ingredients.

· Assist with receiving and checking kitchen supplies.

· Supervise, guide, and train Demi Chefs and Commis Chefs within the section.

· Work closely with the kitchen management to ensure smooth daily operations.

· Perform any other duties assigned by the Sous Chef, Head Chef, or Executive Chef.


Qualifications

· Minimum 2-3 years of experience as a Chef de Partie or Demi Chef de Partie in a hotel, restaurant, beach club, or luxury hospitality environment.

· Strong knowledge of kitchen operations and food preparation techniques.

· Understanding of food safety and HACCP standards.

· Ability to work under pressure in a fast-paced environment.

· Strong leadership, organizational, and planning skills.

· Good teamwork and communication skills.

· Positive attitude, professional appearance, and passion for cooking.


Preferred Experience

Experience in international cuisine, Mediterranean, or Western cuisine is an advantage.