Chef de Partie

Chef de Partie

Responsible for correctly cooking all rice and noodle dishes and assisting in the preparation and portioning of food items including meats, seafood, poultry, and vegetables. This role also supports the preparation of special sauces and stocks, while ensuring strict compliance with food safety, sanitation, and public health standards. Plays a key role in maintaining kitchen efficiency, food quality, and consistency during service periods.                       

• Food Preparation & Cooking: Prepare and cook rice, noodle, and wok-style dishes to company standards. Assist in prepping and portioning meats, seafood, poultry, and vegetables. Support the preparation of sauces, soups, and stocks as directed by the Head/Executive Chef. Ensure portion sizes, cooking methods, and presentation meet quality standards. Substitute for or assist other cooks during peak service or emergencies.
• Inventory & Storage: Maintain sufficient stock levels to ensure uninterrupted service. Handle, store, and rotate food supplies using the First In, First Out (FIFO) method. Label, date, and store all prepped items in designated containers and storage areas. Monitor and promptly report low stock items or malfunctioning equipment to supervisors.
• Kitchen Operations & Hygiene: Maintain a clean and sanitary workstation, including tables, equipment, shelves, and utensils. Follow all health and safety regulations, kitchen rules, and company procedures. Control food waste and monitor cost efficiency in preparation. Assist with kitchen closing procedures, following checklists and supporting colleagues.
• Teamwork & Coordination: Work closely with the Executive Chef and kitchen staff to ensure smooth service delivery. Assist with supervising junior kitchen staff when required. Attend scheduled staff meetings and contribute suggestions for kitchen improvements. Step in to assist colleagues where needed to ensure efficiency and high service standards.

• Minimum CSEC/O’Level passes in Mathematics and English.
• Proficiency in wok stove cooking with proven Chinese/Asian cooking experience.
• At least two (2) years’ experience in a similar kitchen role.
• Certification in Culinary Arts, Hospitality, or related field will be an asset.
• Valid medical certificate of fitness.

• Strong cooking and kitchen operational skills.
• Excellent communication and interpersonal abilities.
• Team player with a positive, professional attitude.
• Respectful, disciplined, and accountable.
• Integrity, honesty, and consistency in performance.
• Cost-conscious with attention to reducing waste.
• Initiative, innovation, and willingness to learn.
• High energy and ability to work efficiently in a fast-paced kitchen.

This job description outlines the primary duties of the position but is not an exhaustive list. Responsibilities may be adjusted periodically to reflect the needs of the business.