Chef De partie - Hot Kitchen

Hot Kitchen Management Oversee all operations of the hot kitchen section assigned (grill, sauté, sauce, roasting, etc.). Ensure the section is fully prepared with adequate mise-en-place before service. Maintain consistency in production, taste, and presentation of dishes. Coordinate with Sous Chef and other sections for smooth service flow. Food Preparation & Cooking Prepare, cook, and present dishes according to standard recipes and plating guidelines. Ensure all food portions, garnishes, and accompaniments meet quality and portion standards. Adjust recipes or methods when required while maintaining taste and presentation quality. Support special menus, banquets, or events when needed. Hygiene, Safety & Cleanliness Adhere to all food safety and hygiene policies (HACCP or equivalent). Ensure cleaning schedules are followed and the section is always neat and organized. Monitor safe handling and proper storage of food items. Report any hazards, maintenance issues, or equipment faults immediately. Inventory & Cost Control Assist in managing stock levels for the section, including requisitioning ingredients. Minimize food wastage and ensure proper portion control. Conduct quality checks on ingredients and report any shortages or spoilage. Staff Supervision & Training Guide and supervise Commis chefs assigned to the section. Provide on-the-job training on cooking techniques, recipes, and hygiene standards. Lead by example, fostering teamwork and a positive working environment. Operational Support Assist Sous Chef with menu planning and recipe development. Cooperate during rush hours to ensure timely service. Maintain strong communication with service staff to accommodate special requests.