Chef de Partie

The Chef de Partie will be responsible for performing tasks related to food production, menu preparation, and kitchen operations, while maintaining high standards of quality and safety.

Requirements

• High school or equivalent, preferably from a professional culinary school
• 1 to 3 years kitchen management experience in a 4 or 5-star hotel restaurant or high-level individual restaurant and 3 years Kitchen Chef experience
• Creative with strong research capability and development spirit and able to execute effectively
• Extensive knowledge of kitchen equipment and able to train staff
• Basic knowledge of computer operation
• Knowledge of food safety systems
• Ability to complete tasks on time in order of priority
• Work well under pressure, able to stay calm and solve problems
• Able to work well independently as well as in a team