Chef De Partie

Overall Job Scope: You will play a crucial role in ensuring the high quality and consistency of our dishes. You will support our Head Chef in executing our menu with precision and creativity while maintaining impeccable standards of food presentation, taste, and hygiene. Responsibilities: Prepare and cook a variety of dishes according to menu specifications, skillfully blending French and Japanese cooking techniques. Monitor and maintain inventory levels, ensuring freshness and minimizing waste. Adhere to all food safety and hygiene standards, following proper procedures for food handling, storage, and sanitation. Mentor and train junior kitchen staff, fostering a culture of excellence and continuous improvement. Collaborate with the management team to continuously improve kitchen operations, contributing ideas for menu development, cost control, process optimization and overall kitchen efficiency. Engaging in skill enhancing opportunities and taking on additional tasks that contribute to restaurant operation. Requirements: Minimum 2-3 years in a fine dining full-service kitchen with a similar role Food Safety and Hygiene certification Restaurant Operation Team player Benefits: 5 days’ work week. Competitive salary and benefits based on experience. Opportunities for career growth and advancement. Staff meals are provided. A supportive and collaborative work environment where your creativity is valued.