Chef
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About the role
This is a full-time, on-site role. The Chef de Partie (Station Chef) will be responsible for managing an assigned kitchen station and ensuring the consistent preparation and presentation of high-quality dishes. The role includes overseeing food preparation, maintaining portion and quality standards, monitoring stock levels, and ensuring compliance with food safety and sanitation standards. The Chef de Partie will also support the Sous Chef in maintaining smooth and efficient kitchen operations during service.
Key responsibilities
Manage an assigned kitchen station
Ensure consistent preparation and presentation of high-quality dishes
Oversee food preparation
Maintain portion and quality standards
Monitor stock levels
Ensure compliance with food safety and sanitation standards
Support the Sous Chef in maintaining smooth and efficient kitchen operations during service
About you
Graduate of Culinary Arts, Hotel and Restaurant Management, or a related field
At least 2 years of experience as a Chef de Partie, Station Chef, or similar culinary role
Expert in specific cuisine such as Chinese, Japanese, Italian, cold, pastry, baker, carving, etc.
Strong knowledge of food preparation, cooking techniques, and plating standards
Experienced in managing an assigned kitchen station during service
Knowledgeable in food safety, sanitation and kitchen standards
Strong teamwork, communication, and organizational skills
Able to work efficiently in a fast-paced kitchen environment