Chef de Partie (Pulsii Woodfire Restaurant & Bar)
$ 2,400 - $ 2,400 / Per Mon
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Overall Job Scope:
You will play a crucial role in ensuring the high quality and consistency of our dishes. You will support our Head Chef in executing our menu with precision and creativity while maintaining impeccable standards of food presentation, taste, and hygiene.
Responsibilities:
Prepare and cook a variety of dishes according to menu specifications, skillfully blending Japanese ingredients with French culinary techniques
Monitor and maintain inventory levels, ensuring freshness and minimizing waste.
Adhere to all food safety and hygiene standards, following proper procedures for food handling, storage, and sanitation.
Mentor and train junior kitchen staff, fostering a culture of excellence and continuous improvement.
Collaborate with the management team to continuously improve kitchen operations, contributing ideas for menu development, cost control, process optimization and overall kitchen efficiency.
Engaging in skill enhancing opportunities and open to taking on additional tasks that contribute to restaurant operation while fostering personal and professional development.
Requirements:
Minimum 3 years in a full-service kitchen with a similar role
Food Safety and Hygiene certification
Restaurant Operation
Team player
Benefits:
5 days’ work week.
Competitive salary and benefits based on experience.
Opportunities for career growth and advancement.
Staff meals are provided.
A supportive and collaborative work environment where your creativity is valued.
You will play a crucial role in ensuring the high quality and consistency of our dishes. You will support our Head Chef in executing our menu with precision and creativity while maintaining impeccable standards of food presentation, taste, and hygiene.
Responsibilities:
Prepare and cook a variety of dishes according to menu specifications, skillfully blending Japanese ingredients with French culinary techniques
Monitor and maintain inventory levels, ensuring freshness and minimizing waste.
Adhere to all food safety and hygiene standards, following proper procedures for food handling, storage, and sanitation.
Mentor and train junior kitchen staff, fostering a culture of excellence and continuous improvement.
Collaborate with the management team to continuously improve kitchen operations, contributing ideas for menu development, cost control, process optimization and overall kitchen efficiency.
Engaging in skill enhancing opportunities and open to taking on additional tasks that contribute to restaurant operation while fostering personal and professional development.
Requirements:
Minimum 3 years in a full-service kitchen with a similar role
Food Safety and Hygiene certification
Restaurant Operation
Team player
Benefits:
5 days’ work week.
Competitive salary and benefits based on experience.
Opportunities for career growth and advancement.
Staff meals are provided.
A supportive and collaborative work environment where your creativity is valued.
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