Key Responsibilities:

• Prepare and execute dishes from the assigned station, including mise en place, cooking, plating, and quality control.
• Maintain an organized and clean workstation, ensuring all prep and service tasks are completed on time.
• Collaborate with the Head Chef and Sous Chef to execute the menu vision, adapting to seasonal ingredients and guest preferences.
• Follow recipes, portion controls, and presentation specifications as set by the kitchen leadership team.
• Ensure compliance with health and safety regulations and uphold sanitation standards.
• Assist with stock control, ordering, and inventory management as needed.
• Support a positive, team-oriented kitchen culture and be open to mentoring junior staff.

Qualifications:

• 2+ years of experience in a high-end, fast-paced kitchen, preferably as a Chef de Partie or Demi Chef de Partie.
• Strong understanding of culinary techniques, knife skills, and kitchen equipment.
• Passion for innovative cooking, and a commitment to culinary excellence and guest satisfaction.
• Ability to work efficiently under pressure and adapt to fast-changing conditions.
• Excellent communication skills and a collaborative spirit.