Chef De Partie - Hot Meals

Responsibilities:

• Responsible for daily hot food preparation and cooking activities based on SOP and standards set by the restaurant
• Coordinate closely with the Head Chef / Sous Chef to ensure smooth kitchen operations
• Estimate daily production needs, including mise en place and batch cooking for high-volume service
• Ensure the quality, taste, and presentation of all hot dishes are consistently maintained
• Monitor freshness and quality of raw ingredients and cooked food to meet food safety and hygiene standards
• Maintain cleanliness and organization of the hot kitchen area in accordance with hygiene standards
• Ensure timely food preparation to meet service deadlines, especially during peak hours
• Support team collaboration and maintain effective communication within the kitchen team
• Assist in training junior staff and ensuring consistency in cooking standards

Requirements:

• Minimum 3 years of experience in hot kitchen / savory cooking in a restaurant, central kitchen, or hotel
• Strong knowledge of cooking techniques (grilling, sautéing, frying, boiling, roasting, etc.)
• Able to handle high-volume production in a fast-paced environment
• Good understanding of food safety, hygiene, and kitchen SOP
• Able to work both independently and as part of a team
• Good communication skills and ability to coordinate with kitchen team
• Able to work under pressure and meet tight service timelines
• Willing to be involved in new menu development or store opening