Responsibilities

Prepare and cook high-quality Asian dishes following hotel recipes and presentation standards.

Run your assigned kitchen section confidently and efficiently during service.

Support and step in for the Sous Chef when required.

Lead, train, and guide junior chefs and apprentices.

Ensure proper storage, rotation (FIFO), and minimal food waste.

Maintain a clean, organized, and safe workstation, complying with hygiene standards.

Operate kitchen equipment safely and report any issues promptly.

Plan and execute prep work according to daily production sheets.

Delegate tasks effectively to Demi Chefs and Commis.

Demonstrate initiative, problem-solving, and a focus on continuous improvement.

Job Requirements

Proven experience as a Chef de Partie, preferably in Asian cuisine.

Strong knowledge of Asian cooking techniques, ingredients, and flavors.

Leadership and team-management skills.

Ability to work in a fast-paced, high-volume kitchen.

Strong attention to detail and consistency in food quality.

Knowledge of kitchen safety, hygiene, and food handling standards.

Good communication and coordination skills.

Ability to train and mentor junior kitchen staff.

Flexible to work shifts, weekends, and holidays.

Passion for culinary excellence, creativity, and continuous learning.