Hot Food Preparation & Cooking:
- Prepare and cook hot dishes such as meats, poultry, fish, soups, sauces, vegetables, pasta, and starches.
- Follow standard recipes and presentation standards.
- Ensure dishes are served hot, fresh, and on time.
Station Management:
- Manage a specific section (e.g., grill, sauté, fry, or roast).
- Ensure the station is clean, organized, and properly stocked at all times.
- Communicate with other chefs to coordinate timing and service.
Quality Control:
- Maintain high standards of food quality, taste, and presentation.
- Taste and check seasoning and consistency before dishes leave the kitchen.
- Adhere to portion control guidelines.
Hygiene and Safety Compliance:
- Follow HACCP guidelines and food safety regulations.
- Maintain cleanliness and hygiene in the hot kitchen.
- Store food safely and monitor temperatures.
Stock Management:
- Monitor inventory levels of ingredients and supplies in the hot kitchen.
- Assist in stock rotation (FIFO) and minimizing waste.
- Report shortages or quality issues to Sous Chef or Head Chef.
Training & Teamwork:
- Train and mentor junior staff and commis chefs in the hot section.
- Work closely with other team members for smooth kitchen operations.
- Support other sections when required during busy service periods.
Equipment Handling:
- Operate hot kitchen equipment (e.g., grills, ovens, fryers, sauté pans) safely and efficiently.
- Report equipment faults or maintenance needs.
Skills Required:
- Strong cooking skills in hot food preparation
- Time management and ability to work under pressure
- Attention to detail and high standards
- Good communication and leadership within the team
- Knowledge of culinary techniques and kitchen safety
Job Type: Full-time
Experience:
- Chef De Partie Hot Section : 3 years (Required)
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