What You Bring

• Recognised Culinary diploma or equivalent professional qualification
• At least 2 years experience as a Chef de Partie within a hotel environment
• At least 1 years experience managing kitchen teams
• Solid knowledge of cooking techniques and kitchen equipment
• Good understanding of food safety, hygiene and HACCP regulations
• Strong leadership and team coordination skills
• Creative flair and strong eye for detail
• Strong communication, planning and organising skills
• Good time management and problem-solving ability
• Resilient and able to work under pressure in a fast-paced environment
• Flexible availability including evenings, weekends and public holidays

What You Will Do

• Support the Sous Chef in managing daily kitchen operations
• Supervise and train Commis Chefs, Demi Chefs de Partie and junior staff
• Ensure consistent quality and presentation of all dishes before service
• Assist with inventory management, stock ordering and rotation
• Maintain strict food hygiene and HACCP compliance
• Contribute to menu development and recipe creation as needed
• Monitor portion and waste control to maintain profit margins
• Ensure all food is prepared on time and to the required standard