Demi Chef de Partie (with Japanese & Italian Cuisine Experience)

·Ensure that a high standard of performance and operation is demonstrated at your allocated station(s).

· Demonstrate a full understanding of all aspects of the kitchen environment and how each aspect works together.

· Effectively manage the station team in a well organised manner.

· Demonstrate a thorough knowledge of trade-skills, products and equipment.

· Obey to appropriate hygiene, food handling and food safety regulations at all times.

· Assist the department as required.

· Follow instructions as directed by management.

· Maintain a clean and hygienic work area at all times.

· Operate in accordance with SOP at all times.

· Assist the Sous Chef as required.

· Report all issues or complaints to the Sous Chef.

· Be fully aware of fire and safety regulations.

· Operate as a team leader, and lead by example.

· Make constructive suggestions for new menus and dishes.

· Attend scheduled training sessions and team meetings as requested by management.

· Remain focused and calm when operating under pressure.

· Assist subordinates and deliver regular training to the team as required.

· Issue coaching and verbal disciplinary action to Commis’ as required in a professional and appropriate manner.

· Ensure all kitchen equipment is used properly and with care; Offer training if appropriate.

· Ensure food is stored appropriately and conduct food inventories as required.

· Perform the monthly inventory of kitchen equipment, monitor this daily and report any concerns to the Sous Chef

**only shortlisted candidates will be contacted.

Job Type: Full-time