Job Description

Key Responsibilities

Manage and operate the assigned section of the kitchen efficiently. Prepare, cook, and present dishes according to the restaurant's standards. Ensure food quality, taste, and presentation are maintained consistently. Collaborate with the Sous Chef and Head Chef for menu planning and execution. Maintain hygiene, sanitation, and safety standards in the kitchen. Keep track of inventory and assist in stock control and ordering. Train and support junior kitchen staff when required. Ensure timely preparation of orders during peak hours.

Skills & Requirements

Proven experience as a Chef de Partie or relevant role in a professional kitchen. Knowledge of various cooking methods, ingredients, and kitchen operations. Good communication and team-handling abilities. Ability to work in a fast-paced environment with attention to detail. Basic knowledge of food safety, HACCP, and kitchen cleanliness standards. Positive attitude and willingness to learn and grow.
Job Types: Full-time, Permanent

Pay: ?18,000.00 - ?30,000.00 per month

Work Location: In person