Support the Chef de Partie in the daily operations of an assigned kitchen section.

Prepare and present dishes according to approved recipes, portion standards, and presentation guidelines.

Assist in supervising, coaching, and supporting Commis Chefs while contributing to their professional development.

Support mise en place preparation and ensure the assigned kitchen section is fully prepared before service.

Monitor food quality, consistency, and presentation throughout all service periods.

Assist in maintaining inventory levels, reporting ingredient shortages, and minimizing food waste through efficient stock management.

Ensure all food products are stored, labeled, and rotated correctly according to FIFO, HACCP, and food safety regulations.

Act on behalf of the Chef de Partie during their absence when required.

Report equipment malfunctions, maintenance requirements, and food safety concerns to the Chef de Partie or Sous Chef.

Collaborate closely with the Chef de Partie, Junior Sous Chef, Sous Chef, Stewarding, and other kitchen sections to ensure smooth daily operations.

Culinary degree or equivalent professional training.

Minimum 1–2 years of progressive culinary experience.

Good knowledge of cooking techniques, food preparation, kitchen operations, and HACCP principles.

Experience in a hotel, resort, or high-volume hospitality environment is preferred.

Strong communication, teamwork, and organizational skills.

Ability to work efficiently under pressure while maintaining high quality standards.

Flexible to work shifts, weekends, and public holidays.

HACCP certification or willingness to obtain certification.

Transportation from designated locations to work and back.

Vacation Pay.

Recognition & Performance bonuses.

Pension Plan.

Meals during your shift.

Career growth and development.

Excellent work conditions and competitive salary.