Overview: Job Description:

• Assist the Chef de Partie in overseeing a designated section of the kitchen, such as the grill, sauté, or pastry section.
• Ensure all food is prepared and cooked according to the hotel’s standards and recipes.
• Supervise and coordinate the activities of Commis chefs and kitchen assistants working in your section.
• Prepare and cook menu items, ensuring consistency in quality and presentation.
• Assist in the preparation of mise en place (preparation of ingredients) for the section.
• Follow recipes accurately and adjust seasoning, cooking times, and presentation as required.
• Ensure that all dishes are prepared to the highest standards of quality and presentation.
• Monitor portion sizes and waste to ensure cost control and consistency.
• Regularly taste dishes to ensure quality and adjust as needed.
• Maintain cleanliness and organization in your section, adhering to food safety and hygiene standards.
• Ensure that all kitchen equipment in your section is clean, well-maintained, and in good working order.
• Participate in the regular cleaning and sanitizing of the kitchen and storage areas.
• Assist in managing inventory for your section, including ordering, receiving, and storing ingredients.
• Ensure proper stock rotation (FIFO) to minimize waste and maintain freshness.
• Report any shortages or quality issues to the Chef de Partie or Sous Chef.
• Train and mentor junior kitchen staff in your section, providing guidance and feedback.
• Assist in the development of new dishes and menu items, contributing ideas and suggestions.
• Continuously develop your culinary skills and knowledge through on-the-job experience and training.
• Work closely with other sections of the kitchen to ensure smooth and efficient service.
• Communicate effectively with the Chef de Partie, Sous Chef, and other kitchen staff to coordinate tasks and manage workflow.
• Participate in kitchen meetings and contribute to a positive team environment.
• Ensure that all dishes served meet the hotel’s standards and exceed guest expectations.
• Assist in the preparation and plating of dishes during service times, ensuring timely and efficient delivery.
• Respond to guest feedback and make adjustments as necessary to improve the quality and presentation of dishes.

Desired Skill & Expertise:

• Proven experience as a Commis Chef or in a similar role, with a solid understanding of kitchen operations.
• Culinary degree or equivalent professional training is preferred.
• Strong cooking skills and knowledge of various culinary techniques and cuisines.
• Ability to manage a section of the kitchen and supervise junior staff.
• Excellent attention to detail and a commitment to quality.
• Good understanding of food safety and hygiene regulations.
• Ability to work under pressure in a fast-paced environment.
• Strong communication and teamwork skills.
• Flexibility to work shifts, including evenings, weekends, and holidays.