We are currently seeking an experienced Chef de Partie/Jr Sous Chef to join our culinary team as part of our continued commitment to delivering exceptional dining experiences and maintaining high food quality standards. The successful candidate will be responsible for managing an assigned kitchen section, overseeing food preparation, and ensuring consistency, quality, and hygiene across all kitchen operations.
Job Responsibilities:
- Manage and oversee the daily operations of an assigned kitchen section, ensuring timely and consistent food preparation.
- Prepare and present dishes according to established recipes, quality standards, and presentation guidelines.
- Supervise and coordinate the work of Commis Chefs and other kitchen staff within the assigned section.
- Ensure compliance with food safety, hygiene, and sanitation standards.
- Monitor stock levels, manage ingredients, and minimize food waste.
- Coordinate with the Head Chef and other kitchen sections to ensure smooth kitchen operations.
- Maintain high standards of food quality, consistency, and presentation.
Qualifications:
- Relevant culinary qualification or professional kitchen training is preferred.
- Minimum 3–5 years of professional kitchen experience, with previous experience in a hotel kitchen being mandatory .
- Proven experience managing a kitchen section in a hotel, resort, or similar hospitality establishment.
- Strong knowledge of food preparation techniques, kitchen operations, and food safety standards.
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