Job Duties 

• Manage and supervise the daily operations of the assigned kitchen section
• Prepare and cook food according to approved recipes and quality standards
• Ensure all dishes are prepared with consistent taste, quality and presentation
• Coordinate with the Sous Chef and other kitchen team members during service
• Ensure food preparation is completed on time for smooth kitchen operations
• Monitor ingredient quality and report any shortages or quality issues
• Maintain proper portion control and minimise food wastage
• Ensure ingredients are stored correctly and according to food safety requirements
• Maintain cleanliness and hygiene standards within the assigned section
• Follow all food safety, health and sanitation procedures
• Assist with receiving, checking and storing kitchen supplies when required
• Support and guide Commis Chefs and junior kitchen staff
• Ensure kitchen equipment and work areas are properly maintained
• Assist the Sous Chef with daily kitchen operations and other assigned duties

Requirements

• Male / female 
• Age between 35 - 45 years
• Minimum 2 years of experience as a Chef de Partie or in a similar position
• Strong knowledge of food preparation and cooking techniques
• Ability to independently manage an assigned kitchen section
• Good understanding of food safety, hygiene and sanitation standards
• Ability to maintain high standards of food quality and presentation
• Good teamwork and communication skills
• Ability to work efficiently under pressure in a fast-paced kitchen environment
• Good time management and organisational skills
• Ability to follow recipes, instructions and kitchen standards accurately
• Fluency in English is essential
• Willingness to work flexible shifts, weekends and holidays