Job Purpose

Oversee and ensure high-quality food production in a designated kitchen section, maintaining hygiene and safety standards while supporting the overall efficiency of the kitchen team.

Key Responsibilities

Food Preparation & Service

• Prepare and cook dishes following recipes and quality standards.
• Ensure accurate portioning, ingredient consistency, and proper plating.
• Assist in menu development by suggesting new ideas and improvements.

Kitchen Operations & Hygiene

• Maintain a clean and organized workstation.
• Ensure compliance with health and hygiene regulations.
• Monitor cooking times for prompt and efficient service.

Team Leadership & Training

• Supervise and mentor junior kitchen staff.
• Train new team members on hygiene and food safety procedures.
• Work collaboratively with owners and fellow team members.

Inventory & Stock Management

• Monitor stock levels and communicate supply needs.
• Inspect food deliveries for quality assurance.
• Minimize food waste through efficient stock rotation and portion control.

Compliance with Food Safety Standards

• Adhere to food safety and hygiene regulations.
• Ensure proper storage of perishable and non-perishable items.
• Report maintenance or safety hazards in the kitchen.

Customer Service & Risk Management

• Maintain a professional attitude and coordinate with front-of-house teams.
• Address food-related feedback and implement necessary improvements.
• Identify and report any kitchen hazards to management.

Requirements

Essential:

• 3-5 years of experience as a Chef de Partie or similar role.
• Strong knowledge of culinary techniques and kitchen operations.
• Experience in a high-volume, fast-paced kitchen.
• Understanding of food safety and HACCP principles.
• Ability to work efficiently under pressure while maintaining quality.
• Strong teamwork and communication skills.
• Flexibility to work shifts, weekends, and public holidays.

Desirable:

• Experience in fast food (grill, sandwiches) or Italian cuisine.
• Background in menu planning or kitchen management.
• Knowledge of cost control and inventory management.

Candidates must review the job responsibilities and requirements before applying. This description may be modified based on operational needs.