Job Description

Hot Food Preparation & Cooking:

Prepare and cook hot dishes such as meats, poultry, fish, soups, sauces, vegetables, pasta, and starches. Follow standard recipes and presentation standards. Ensure dishes are served hot, fresh, and on time.

Station Management:

Manage a specific section (e.g., grill, saute, fry, or roast). Ensure the station is clean, organized, and properly stocked at all times. Communicate with other chefs to coordinate timing and service.

Quality Control:

Maintain high standards of food quality, taste, and presentation. Taste and check seasoning and consistency before dishes leave the kitchen. Adhere to portion control guidelines.

Hygiene and Safety Compliance:

Follow HACCP guidelines and food safety regulations. Maintain cleanliness and hygiene in the hot kitchen. Store food safely and monitor temperatures.

Stock Management:

Monitor inventory levels of ingredients and supplies in the hot kitchen. Assist in stock rotation (FIFO) and minimizing waste. Report shortages or quality issues to Sous Chef or Head Chef.

Training & Teamwork:

Train and mentor junior staff and commis chefs in the hot section. Work closely with other team members for smooth kitchen operations. Support other sections when required during busy service periods.

Equipment Handling:

Operate hot kitchen equipment (e.g., grills, ovens, fryers, saute pans) safely and efficiently. Report equipment faults or maintenance needs.

Skills Required:

Strong cooking skills in hot food preparation Time management and ability to work under pressure Attention to detail and high standards Good communication and leadership within the team Knowledge of culinary techniques and kitchen safety
Job Type: Full-time

Experience:

* Chef De Partie Hot Section : 3 years (Required)