A little taste of your day-to-day:
Every day is different, but you’ll mostly be:
Managing a designated kitchen section efficiently, ensuring high standards of food quality and presentation.
Supporting the Sous Chef and Executive Chef in daily operations and service execution.
Leading, mentoring, and training Commis Chefs to build skills and maintain discipline.
Ensuring all dishes are prepared according to recipes, portion control, and brand standards.
Maintaining strict hygiene, food safety, and HACCP compliance at all times.
Monitoring stock levels, minimizing waste, and assisting with inventory control.
Contributing ideas for menu development, specials, and continuous improvement.
Ensuring smooth coordination with other kitchen sections during service.
What we need from you:
Proven experience as a Chef de Partie or Senior Chef de Partie in a 4- or 5-star hotel or high-volume restaurant.
Strong technical knowledge in your specialty section (hot kitchen, cold kitchen, pastry, bakery, or specialty cuisine).
Leadership skills with the ability to guide and motivate junior team members.
Solid understanding of food safety, hygiene standards, and kitchen best practices.
Ability to work under pressure in a fast-paced environment.
Flexibility to work shifts, weekends, and public holidays.
Culinary Qualifications Or Professional Training Will Be An Advantage.