Role Overview
We are looking for a skilled and passionate Chef de Partie – Hot Kitchen to manage a specific kitchen section and ensure the preparation and presentation of high-quality hot dishes. The role requires strong culinary skills, consistency, and the ability to work efficiently in a fast-paced kitchen environment.
Key Responsibilities
- Take full responsibility for the assigned hot kitchen section
- Prepare, cook, and present hot dishes according to menu standards
- Ensure consistency in taste, portioning, and presentation
- Supervise and guide Commis Chefs and kitchen assistants
- Maintain food quality, hygiene, and safety standards at all times
- Monitor stock levels and minimize food wastage
- Ensure proper use and maintenance of kitchen equipment
- Coordinate with Sous Chef and Head Chef for daily operations
- Follow HACCP, food safety, and sanitation guidelines
- Assist in menu development and recipe standardization when required
Qualifications & Experience
- Diploma or certification in Culinary Arts or equivalent
- Minimum 2–4 years of experience in a hot kitchen role
- Experience in hotel, restaurant, or large-scale F&B operations preferred
- Good knowledge of hot kitchen techniques and cooking methods
- Understanding of food safety and hygiene standards
Skills & Competencies
- Strong cooking and organizational skills
- Ability to work under pressure in a fast-paced environment
- Team leadership and communication skills
- Attention to detail and quality control
- Time management and multitasking abilities
