We are looking for a reliable and skilled professional to oversee daily station operations and assist in leading the kitchen team.
In this hybrid role, you will prepare high-quality dishes, supervise kitchen station workflow, enforce strict food safety standards, and support the Head Chef in day-to-day operations.
KEY RESPONSIBILITIES
Prepare, cook, and present high-quality dishes according to restaurantt standards and recipes; run and manage a designated kitchen station.
Supervise and mentor junior line cooks and commis chefs; assist with shift scheduling and daily prep checklists.
Ensure all food exiting the kitchen meets quality, presentation, and portioning standards.
Assist with daily stock counts, ingredient ordering, receiving deliveries, and minimizing food waste.
Enforce HACCP, hygiene, and health & safety guidelines across all prep and cooking areas.
REQUIREMENTS & QUALIFICATIONS
2+ years of experience as a Chef de Partie, Line Cook, or Kitchen Supervisor in a high- volume restaurant or hotel environment.
Strong culinary techniques across multiple prep/cooking stations and practical knowledge of food safety regulations (HACCP).
Proven ability to delegate tasks, handle fast-paced service under pressure, and resolve kitchen bottlenecks quickly.
Culinary diploma/degree or relevant professional culinary training preferred.