Job Description

The Junior Chef de Partie is responsible for assisting in the preparation and cooking of menu items while supporting the Chef de Partie and Head Chef in maintaining high standards of food quality, hygiene, and kitchen operations. This role serves as a step up from a Commis Cook, providing opportunities to learn leadership skills, handle specific kitchen sections, and contribute to efficient service delivery.

Key Responsibilities:

Assist in preparing, cooking, and presenting dishes according to recipes and quality standards. Support the Chef de Partie in managing a specific kitchen section (e.g., grill, hotpot base, skewers, desserts). Ensure all food prepared meets company standards for taste, presentation, and portioning. Maintain cleanliness, safety, and hygiene in the kitchen in accordance with SFA requirements. Assist in checking stock levels, organizing storage, and reducing wastage. Work closely with Commis Cooks to guide them and ensure smooth workflow. Assist in implementing proper kitchen processes and compliance during service. Report any operational or equipment issues to the Chef de Partie / Head Chef promptly.

Job Requirements

Minimum

1-2 years of kitchen experience

(Commis level or equivalent). Certification in

Food Hygiene Level 1 or 2

(Level 3 is an advantage). Passion for cooking with a willingness to learn and grow into a supervisory role. Good teamwork, time management, and communication skills. Ability to work in a fast-paced, high-pressure environment. * Flexible with working hours, including weekends and public holidays.