Chef De Partie

Role SummaryThe Asian Chef de Partie will oversee the preparation and cooking of authentic Asian dishes, ensuring consistent quality, flavor, and presentation. The role requires expertise in Asian ingredients, wok techniques, sauces, and regional cooking styles, while maintaining kitchen hygiene and safety standards. Key ResponsibilitiesPrepare, cook, and present high-quality Asian dishes (Chinese, Thai, Japanese, Pan-Asian, etc.). Manage the assigned kitchen section and ensure smooth operations during service. Train, mentor, and supervise commis chefs and junior staff. Assist in menu planning and contribute creative Asian-inspired dishes. Monitor stock levels, ensure portion control, and minimize wastage. Maintain cleanliness, hygiene, and compliance with food safety standards. Coordinate with Sous Chef and Head Chef to maintain consistency in kitchen operations. RequirementsProven experience as a Chef de Partie or Demi Chef de Partie specializing in Asian cuisine. Strong knowledge of Asian cooking methods (wok, dim sum, sushi, teppanyaki, curries, etc.). Culinary diploma/degree or equivalent professional training preferred. Ability to work under pressure in a fast-paced kitchen. Strong teamwork, communication, and leadership skills.