Chef De Partie

Description:

​Key Responsibilities: ​Lead and manage daily hot section operations, maintaining high standards of quality, consistency, and presentation. ​Prepare high-end Japanese hot dishes, tempura, grilled items and specialty sauces. ​Ensure strict adherence to kitchen safety, food hygiene, and HACCP standards. ​Collaborate closely with the culinary leadership team to innovate and refine menu offerings.

​Requirements: ​Proven experience as a Chef de Partie specializing in Japanese cuisine.

Deep understanding of traditional and modern Japanese culinary techniques, cooking styles, and flavor profiles. ​Strong team player with good communication skills and the ability to thrive under pressure in a fast-paced environment.