This role involves assisting the Chef de Partie in managing a designated kitchen section, specifically focusing on banqueting operations. The primary objective is ensuring high standards of food preparation, quality, hygiene, and timely service, while developing technical and leadership skills in a professional kitchen environment.
Food Preparation & Service
- Assist the Chef de Partie in the daily operation of the assigned kitchen section.
- Prepare, cook, and present dishes according to approved recipes and presentation standards.
- Ensure mise en place is prepared accurately and on time for service.
- Support smooth service during peak periods in both à la carte and banqueting operations.
Operational Support
- Follow instructions from the Chef de Partie and Sous Chef to ensure efficient kitchen workflow.
- Assist in plating and service execution, maintaining consistency and quality.
- Adapt to menu changes, guest dietary requirements, and special requests.
Teamwork & Development
- Supervise and guide Commis Chefs and kitchen assistants when required.
- Support training of junior staff on basic cooking techniques and hygiene standards.
- Promote teamwork, discipline, and a positive working environment.
Hygiene, Health & Safety
- Adhere strictly to food safety, hygiene, and HACCP standards.
- Ensure correct food storage, labeling, and stock rotation (FIFO).
- Maintain cleanliness and organization of workstations, equipment, and kitchen areas.
Cost Control & Stock Handling
- Minimize food waste through proper handling and portion control.
- Assist in stock requisitions, inventory checks, and daily usage reporting.
- Report shortages, damages, or equipment issues promptly.
Qualifications
- Certificate or Diploma in Culinary Arts or Professional Cookery.
- Minimum 1–3 years’ experience in a professional kitchen.
- Experience in the same role in a hotel or reputable restaurant.
- Exposure to à la carte and/or banqueting operations is an advantage.
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