關於這個職位
Responsibilities
Prepare and cook menu items at a consistently high standard, focusing on your assigned station.
Mentor and guide junior chefs, encouraging skill development, accountability, and a growth mindset.
Ensure all dishes are prepared according to recipes, presentation standards, and portion control guidelines.
Assist in maintaining kitchen efficiency, workflow, and organization at your station.
Collaborate with Sous Chefs to improve recipes, menu offerings, and operational processes.
Monitor stock levels at your station, assist in inventory management, and minimize waste.
Adhere to health, safety, and sanitation regulations, maintaining a clean and safe working environment.
Support the kitchen team during busy periods, stepping in to assist other stations as needed
我們希望你具備
- Requirements
- Proven experience as a Chef de Partie, preferably in a senior or lead role.
- Culinary diploma or equivalent qualification.
- Strong knowledge of Japanese cuisine and other relevant culinary techniques is highly advantageous.
- Ability to lead, mentor, and motivate junior staff.
- Excellent time management, communication, and teamwork skills.
- Experience in high-volume kitchens is a plus.