What you will do:

• Oversee the preparation and cooking processes in the assigned kitchen section
• Ensure all dishes leaving the section are of the highest quality, following recipes and presentation standards
• Ensure SLA meets the standard requirement
• Collaborate with other sections to ensure smooth kitchen operations
• Delegate tasks and ensure proper workflows within the team
• Responsible for managing stock levels in their section, ensuring that the right quantity and quality of ingredients are available and used efficiently.
• Accountable for minimizing food wastage by overseeing portion control and proper storage of ingredients, ensuring fresh and high-quality supplies.
• Ensuring compliance with food safety, health, and hygiene regulations within the section, and maintaining a safe working environment.
• Regularly check the quality and consistency of food, adjusting seasoning, cooking times, and presentation
• Adhere to and enforce all health and safety regulations within the kitchen.

You will fit in this job if you:

• Experience: At least 3 years of experience in a professional kitchen and 1 year as Chef De Partie with a strong understanding of kitchen operations.
• Leadership: Strong ability to lead and mentor junior staff, ensuring smooth workflow and productivity.
• Culinary Skills: High proficiency in various cooking techniques, food preparation, and presentation.
• Attention to Detail: Keen eye for food presentation, portion sizes, and cleanliness in the kitchen.
• Organization: Ability to prioritize tasks and manage time efficiently, especially during busy service hours.
• Adaptability: Able to work in a fast-paced environment and quickly adjust to changes in menu or kitchen needs.
• Having a food safety certification (e.g. HACCP) is preferred
• At least D3 hotel school education (Kitchen)