Chef de Partie (Japanese Omakase)

Description

Assist the Sous Chef with daily kitchen operations. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Ensure consistency in taste, quality, temperature, and preparation of each dish served. - Prepare mise-en-place and maintain readiness for kitchen operations. - Maintain and upkeep all kitchen equipment and machinery. - Facilitate inventory ordering, receiving, and stock rotation. - Ensure full compliance with food hygiene, health, and safety regulations.

Qualifications and Requirements

- Valid Food Hygiene Certificate (minimum Level 1). - Good understanding of ingredient preparation, handling, and storage. - Excellent attitude and willingness to learn; suitable for aspiring chefs eager to grow. - Prior experience in Japanese or fine dining cuisine preferred.