Chef de Partie

Description

We’re searching for a motivated Line Cook – Japanese Cuisine to join our kitchen brigade. You’ll play a hands-on role in prepping, cooking, and plating dishes while safeguarding consistency, food safety, and smooth service flow. If you’re detail-oriented, eager to learn, and passionate about Japanese flavors, this position will let you sharpen your skills in a professional setting.

Responsibilities and Duties

*Execute daily mise-en-place and production so every dish meets established recipes and quality benchmarks. *Cook, garnish, and present Japanese items quickly and accurately during service. *Stay informed about seasonal specials and promotional menu additions. *Track inventory levels, place requisitions, and help the team maintain correct stock on hand. *Estimate ingredient quantities and costs to support efficient ordering and cost control. *Keep workstations, tools, and storage areas organized and in line with hygiene regulations. *Operate kitchen equipment safely; flag any faults or maintenance needs to the chef in charge.

Qualifications and Requirements

*At least 1 year’s experience in a basic culinary role (hotel, restaurant, or central kitchen). *Working knowledge of fundamental cooking techniques and food-safety practices. *Ability to follow standard operating procedures and replicate recipes consistently. *Strong sense of teamwork, punctuality, and a willingness to learn new skills.

Working Condition

Salary

Basic Salary 2300