Chef De Partie

Responsibilities: - Prepare, cook, and present dishes according to standard recipes, portion sizes, and quality expectations. - Ensure mise en place is properly prepared, organized, and replenished throughout service. - Maintain high standards of food quality, consistency, and presentation in every dish served. - Monitor and manage inventory, including receiving, storing, and rotating stock using FIFO practices to minimize wastage. - Enforce kitchen hygiene and food safety standards, ensuring compliance with health regulations and company policies. - Collaborate closely with the Sous Chef and Head Chef, providing input on menu planning, specials, and improvements. - Train and guide Commis Chefs and junior team members, maintaining a positive and efficient work environment. - Report any equipment issues, shortages, or safety concerns to the management promptly. - Be flexible and willing to support other kitchen sections when required to ensure smooth overall operations. Requirements: - Minimum 2 years of working experience in Western or Japanese cuisine. - Possess basic to advanced culinary knowledge, including cooking techniques and understanding of raw ingredients. - Able to maintain high standards of kitchen and personal hygiene at all times. - Capable of handling inventory management, monitoring wastage, and practicing FIFO (First-In, First-Out) effectively. - Able to work independently with minimal supervision. - Ensure mise en place is prepared and maintained efficiently according to operational standards. - Maintain consistent quality in both food preparation and final plated products. - Flexible and willing to perform any additional tasks assigned by superiors as needed.