Key Responsibilities:
Supervise and support Commis Chefs and Demi Chefs in daily operations.
Ensure high standards of food preparation, presentation, and hygiene.
Work closely with the Sous Chef to develop menus, specials, and new concepts.
Maintain portion control and assist with stock management.
Uphold HACCP and food safety regulations at all times.
Train, mentor, and motivate junior team members.
Handle section efficiently during service, ensuring smooth kitchen operations.
Requirements
Requirements:
Proven experience as Chef de Partie or Senior Chef de Partie in a 5-star hotel or fine dining restaurant.
Strong knowledge of international cuisines and modern cooking techniques.
Excellent organizational and leadership skills.
Ability to work under pressure in a fast-paced environment.
Culinary degree or equivalent certification preferred.
Flexible with working hours, including weekends and holidays.
