Chef de Partie - Hot Kitchen

Manage and coordinate activities within your designated kitchen section.

Prepare and cook dishes with precision, creativity, and consistency.

Collaborate with the Executive Chef to develop and implement new menu items.

Ensure compliance with food safety and hygiene standards in all food handling, preparation, and storage.

Train the team in cooking techniques and kitchen procedures.

Monitor inventory levels and communicate restocking needs to the kitchen management.

Maintain a clean and organized work environment.

Assist in cost control measures and minimizing food waste.

Ensure timely and efficient food service during peak hours.

Adapt to changing priorities and handle multiple tasks in a fast-paced environment.

Culinary school diploma or equivalent culinary training.

Previous experience in a similar role in a hotel or restaurant kitchen.

Knowledge of food safety and sanitation regulations.

Strong culinary skills and a passion for cooking.

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

Good communication and teamwork skills.

Attention to detail and a commitment to quality.

Flexibility in work schedule, including evenings, weekends, and holidays.