Chef De Partie - Continental

• Food Preparation & Cooking
• Prepare, cook, and present Continental dishes to the highest standards.

Station Management

• Manage and oversee the assigned kitchen station efficiently.
• Ensure proper mise-en-place is prepared for service hours.
• Maintain cleanliness and organization of the station at all times.

Quality & Food Safety

• Ensure compliance with food safety, hygiene, and cleanliness standards.
• Monitor and control wastage and portion sizes to ensure cost efficiency.
• Perform regular quality checks on ingredients, storage, and final dishes.

Team Coordination

• Guide and train Commis chefs and junior team members in food preparation.
• Communicate effectively with other kitchen sections and service staff.
• Provide input for staff schedules and training sessions as required.

Inventory & Supplies

• Monitor stock levels and communicate replenishment needs to Sous Chef.
• Ensure all ingredients are fresh and stored properly.
• Assist in monthly inventory checks and stock control.
• Ensure that all food is prepared according to recipes and presentation guidelines.
• Maintain consistency in taste, portioning, and presentation across all dishes.
• Innovate and suggest new recipes or improvements to existing dishes.

Job Types: Full-time, Permanent

Benefits:

• Food provided
• Health insurance
• Provident Fund

Work Location: In person