Job Description

Primary Responsibilities:

Kitchen Operations

: Assist the Chef de Partie in overseeing daily kitchen operations, focusing on the preparation and presentation of classic and contemporary French cuisine, with the ability to lead a section independently when the Chef de Partie is not present.

Food Quality and Presentation:

Ensure all food preparation, cooking, and presentation consistently meet fine dining standards.

Personal and Professional Standards

: Maintains high standards of personal hygiene, grooming, and presentation.

Workstation Management:

Maintain a clean, organized, and hygienic workstation, adhering to food safety and HACCP guidelines.

Equipment Maintenance

: Ensures all machines and equipment are clean and in working condition. Reports any breakage or malfunction.

Service Readiness:

Uphold mise en place readiness and ensure smooth service flow during peak periods.

Culinary Contribution:

Contribute to the preparation of sauces, stocks, garnishes, and plated dishes, aligning with the restaurant's culinary direction.

Training and Meetings

: Attends all scheduled trainings and meetings for their section.

Team Collaboration:

Work collaboratively with the culinary team to deliver exceptional guest experiences and uphold brand reputation.

Requirements:

Experience and Skills:

A minimum of 2 years of Western culinary experience in a fine dining or high-end restaurant in setting, with the ability to work efficiently under pressure and good communication skills.

Product Knowledge:

Possess good F&B product knowledge, with the ability to work independently and as part of a team. *

Personal Attributes:

A cheerful and professional demeanor is required, along with the ability to work well under pressure while maintaining poise and attentiveness.