Restaurant Chef de Partie (French Bistro) - #1119904

Restaurant Chef de Partie (French Bistro)

Overall Job Scope:

You will work closely with our Head Chef to oversee the day-to-day operations of the kitchen, ensuring the highest standards of food quality, presentation, and service.

Responsibilities:

• Prepare and cook a variety of dishes according to menu specifications, skillfully blending Japanese ingredients with French culinary techniques.

• Monitor and maintain inventory levels, ensuring freshness and minimizing waste.

• Adhere to all food safety, hygiene standards, following standing operation procedures (SOPs) for proper food handling, storage, sanitation and and ensuring the kitchen is cleaned and maintained.

• Mentor and train junior kitchen staff, fostering a culture of excellence and continuous improvement.

• Collaborate with the management team to continuously improve kitchen operations, contributing ideas for menu development, cost control, and process optimization and overall kitchen efficiency.

• Engaging in skill enhancing opportunities and taking on additional tasks that contribute to restaurant operation.

Requirements:

• Minimum 5 years in a full-service kitchen with a similar role

• Food Safety and Hygiene certification

• Restaurant Operation

• Team player

Benefits:

• 5 days’ work week.

• Competitive salary and benefits based on experience.

• Opportunities for career growth and advancement.

• Staff meals are provided.

• A supportive and collaborative work environment where your creativity is valued.