Chef De Partie (Asian Cuisine)

Job Responsibilities:

• Prepare ingredients, including chopping vegetables, cutting meat, and assembling other food items according to our recipes and portion guidelines.
• Execute cooking techniques such as grilling, frying, baking, sautéing, and roasting to prepare a wide range of dishes with precision and consistency.
• Ensure that each dish leaving the kitchen meets our quality standards regarding taste, presentation, and portion size.
• Monitor food quality and freshness, making sure to adhere to all food safety and hygiene standards.
• Assist in maintaining kitchen inventory levels by tracking stock and informing the chef or supervisor when supplies are running low.
• Keep the kitchen and cooking utensils clean and sanitized, following established cleaning schedules and practices.
• Work closely with the kitchen team to coordinate food preparation activities, ensure efficient service, and maintain a positive and productive kitchen environment.
• Comply with all food safety regulations and guidelines, including proper handling of food and storage.

Job Requirements:

• Proven experience as a CDP in a restaurant or food service setting.
• Culinary school diploma or equivalent certification is a plus.
• Knowledge of various cooking techniques and cuisines.
• Familiarity with kitchen equipment and utensils.
• Strong attention to detail.
• Ability to work well under pressure and in a fast-paced environment.
• Excellent teamwork and communication skills.
• Food safety and sanitation knowledge.
• Flexibility to work evenings, weekends, and holidays as required.