Chef De Partie

Oversee a Specific Station: Manage and execute dishes from a designated station (Pastry, Carving, Cold, Western, Japanese, Chinese, Italian).

Food Preparation: Prepare, cook, and present high-quality dishes according to restaurant standards.

Station Management: Ensure efficient operation of the station, including inventory management and cleanliness.

Supervise Junior Staff: Train and guide junior kitchen staff or line cooks working at the station.

Maintain Standards: Uphold food safety, hygiene, and quality standards at all times.

Collaborate with Team: Work closely with other kitchen staff to ensure smooth kitchen operations and timely service.

Assist in Menu Development: Contribute to menu planning and recipe development as needed.

Experience as a Line Cook or similar role in a high-volume kitchen.

Strong culinary skills and knowledge of kitchen operations.

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

Job Type: Full-time