About this role
JOB OVERVIEW
- 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.