DUTIES AND RESPONSIBILITIES

Food Preparation & Cooking

Prepare, cook, and present dishes within your section to the highest standards, ensuring both taste and presentation meet the expectations of a fine dining experience.

Follow recipes and plating guides precisely, maintaining consistency in every dish.

Section Management

Take full ownership of a designated kitchen section (e.g., grill, sauce, larder, pastry) and ensure it runs efficiently during service.

Organize mise en place daily and maintain readiness at all times.

Menu Execution & Development

Work closely with the Head Chef and Sous Chef in the execution of seasonal and a la carte menus.

Provide input and creative suggestions on new dishes, with a focus on continental cuisine.

Quality & Consistency Control

Monitor the quality of ingredients and dishes being produced in your section to ensure they meet established standards.

Adjust and correct any issues quickly to ensure guest satisfaction.

Hygiene & Food Safety

Strictly follow hygiene and food safety guidelines as per HACCP or local health regulations.

Maintain cleanliness and organization of your workstation throughout prep and service.

Inventory & Stock Management

Track stock levels in your section, report shortages, and help reduce food wastage through proper portioning and storage.

Assist in monthly inventory counts and maintaining par levels.

Team Coordination & Training

Support and guide Commis Chefs and kitchen interns in their daily tasks, helping to build a cohesive and efficient team.

Provide on-the-job training to junior staff in techniques and plating standards.

Service Support

Be present and active during busy service hours, ensuring dishes leave the pass promptly and correctly.

Communicate effectively with the front-of-house team to handle special requests or dietary requirements.

Maintenance & Equipment Care

Ensure all equipment in your section is clean, well-maintained, and used correctly.

Report any faults or safety concerns to management immediately.

KEY REQUIREMENT SKILLS AND QUALIFICATION

Minimum 2 years’ experience as a Chef de Partie in a fine dining restaurant

Strong knowledge and hands-on experience in continental cuisine

Culinary certification or formal training is an added advantage

Ability to work under pressure and in a fast-paced environment

Excellent time management and organizational skills

Passionate about food, presentation, and innovation

Team player with good communication skills