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Duties and Responsibilities
Food Preparation & Cooking
- Prepare, cook, and present dishes within your section to the highest standards, ensuring both taste and presentation meet the expectations of a fine dining experience.
- Follow recipes and plating guides precisely, maintaining consistency in every dish.
Section Management
- Take full ownership of a designated kitchen section (e.g., grill, sauce, larder, pastry) and ensure it runs efficiently during service.
- Organize mise en place daily and maintain readiness at all times.
Menu Execution & Development
- Work closely with the Head Chef and Sous Chef in the execution of seasonal and a la carte menus.
- Provide input and creative suggestions on new dishes, with a focus on continental cuisine.
Quality & Consistency Control
- Monitor the quality of ingredients and dishes being produced in your section to ensure they meet established standards.
- Adjust and correct any issues quickly to ensure guest satisfaction.
Hygiene & Food Safety
- Strictly follow hygiene and food safety guidelines as per HACCP or local health regulations.
- Maintain cleanliness and organization of your workstation throughout prep and service.
Inventory & Stock Management
- Track stock levels in your section, report shortages, and help reduce food wastage through proper portioning and storage.
- Assist in monthly inventory counts and maintaining par levels.
Team Coordination & Training
- Support and guide Commis Chefs and kitchen interns in their daily tasks, helping to build a cohesive and efficient team.
- Provide on-the-job training to junior staff in techniques and plating standards.
Service Support
- Be present and active during busy service hours, ensuring dishes leave the pass promptly and correctly.
- Communicate effectively with the front-of-house team to handle special requests or dietary requirements.
Maintenance & Equipment Care
- Ensure all equipment in your section is clean, well-maintained, and used correctly.
- Report any faults or safety concerns to management immediately.
Key Requirement Skills And Qualification
- Minimum 2 years’ experience as a Chef de Partie in a fine dining restaurant
- Strong knowledge and hands-on experience in continental cuisine
- Culinary certification or formal training is an added advantage
- Ability to work under pressure and in a fast-paced environment
- Excellent time management and organizational skills
- Passionate about food, presentation, and innovation
- Team player with good communication skills
How to Apply
If you meet the above qualifications, skills and experience share CV on jobs@britesmanagement.com
Interviews will be carried out on a rolling basis until the position is filled.
Only the shortlisted candidates will be contacted.
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