Demi Chef de Partie - Asian

Key Responsibilities:

• Assist in the preparation and cooking of Asian dishes (e.g., Chinese, Thai, Japanese, or other regional cuisines) as per standard recipes.
• Ensure all food is prepared and presented according to 5-star hotel quality standards.
• Maintain consistency in taste, portioning, and presentation.
• Support the Chef de Partie in managing the assigned section efficiently.
• Monitor stock levels and assist in requisitioning ingredients.
• Ensure proper storage, labeling, and rotation of food items (FIFO).
• Maintain cleanliness and organization of the workstation at all times.
• Follow all food safety and hygiene standards (HACCP guidelines).
• Assist in training Commis Chefs and junior kitchen staff.
• Participate in menu preparation and suggest improvements where needed.
• Ensure timely service during busy operations while maintaining quality.

Key Competencies:

• Time management and multitasking
• Quality focus and consistency
• Teamwork and collaboration
• Creativity in food presentation
• Adaptability and willingness to learn