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To assist the Chef de Partie in managing a designated kitchen section, ensuring high standards of food preparation, quality, hygiene, and timely service, while developing technical and leadership skills in a professional kitchen environment.
Food Preparation & Service
Assist the Chef de Partie in the daily operation of the assigned kitchen section.
Prepare, cook, and present dishes according to approved recipes and presentation standards.
Ensure mise en place is prepared accurately and on time for service.
Support smooth service during peak periods in both à la carte and banqueting operations.
Operational Support
Follow instructions from the Chef de Partie and Sous Chef to ensure efficient kitchen workflow.
Assist in plating and service execution, maintaining consistency and quality.
Adapt to menu changes, guest dietary requirements, and special requests.
Teamwork & Development
Supervise and guide Commis Chefs and kitchen assistants when required.
Support training of junior staff on basic cooking techniques and hygiene standards.
Promote teamwork, discipline, and a positive working environment.
Hygiene, Health & Safety
Adhere strictly to food safety, hygiene, and HACCP standards.
Ensure correct food storage, labeling, and stock rotation (FIFO).
Maintain cleanliness and organization of workstations, equipment, and kitchen areas.
Cost Control & Stock Handling
Minimize food waste through proper handling and portion control.
Assist in stock requisitions, inventory checks, and daily usage reporting.
Report shortages, damages, or equipment issues promptly.
Qualifications
Certificate or Diploma in Culinary Arts or Professional Cookery.
Minimum 1–3 years’ experience in a professional kitchen.
Experience in the same role in a hotel or reputable restaurant.
Exposure to à la carte and/or banqueting operations is an advantage.
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