Key ResponsibilitiesFood Preparation: Prepare and cook dishes in your assigned section under the guidance of the Chef de Partie or Sous Chef.Station Management: Keep your section organized, stocked, and clean during preparation and service.Quality Standards: Ensure all dishes meet the restaurant's presentation and quality standards.Teamwork: Work closely with the kitchen team to maintain smooth and efficient operations.Training & Development: Support junior employees (e.g., Commis Chefs) and continue developing your own skills.Hygiene & Safety: Follow all food hygiene, safety, and cleanliness standards.Qualifications & ExperiencePrevious experience as a Commis Chef or Demi Chef de Partie in a professional kitchen.Good knowledge of basic cooking techniques and kitchen equipment.Strong teamwork and communication skills.Willingness to learn and take direction from senior chefs.Commitment to quality, cleanliness, and safe working practices.What we offerTeam: Becoming a member of an organization that cares about its people, the environment, and the local communities.Grow: Have room to grow and develop via numerous opportunities for learning, professional development, and career advancement.Care: Competitive remuneration package, Accommodation & daily transportation, Full board meals, Departmental training.
