Job Title: Chef De Partie
Qualifications & Experience:
Higher Secondary / Diploma in Hotel Management or Culinary Arts preferred
1–3 years of experience in professional kitchen operations in hotels, restaurants, or catering services
Experience in handling specific kitchen sections (hot kitchen, cold kitchen, bakery, etc.)
Requirements:
Strong knowledge of food preparation techniques and kitchen operations
Ability to manage a specific section of the kitchen independently
Understanding of hygiene, food safety, and HACCP standards
Ability to work in a fast-paced kitchen environment
Good teamwork and coordination skills