Chef de Partie

Responsibilities ·      Independently run an assigned kitchen station(e.g. grill, wok, cold kitchen) ·      Ensure dishes are prepared to recipe and plating standards consistently ·      Monitor food quality, portioning and wastage at your station ·      Guide and supervise Commis Chefs/Kitchen Porters during service ·      Maintain stock levels and flag reordering needs for your section ·      Uphold food safety, hygiene and workplace safety standards Requirements ·      Culinary certification (WSQ/ITE or equivalent) ·      Minimum 2–3 years' relevant kitchen experience, ideally in Asian/Western cuisine ·      Valid Food Hygiene Certificate ·      Able to work rotating shifts incl. weekends/PH ·      Good time management under service pressure