Main Responsibilities
Assist the Head Chef in coordinating kitchen operations and replace them in their absence;
Supervise food preparation and cooking, ensuring quality, taste, and presentation standards;
Manage and guide the kitchen team, assigning tasks and ensuring efficient performance;
Control stock levels and orders, ensuring proper supply of ingredients;
Ensure compliance with food hygiene and safety regulations (HACCP);
Contribute to menu planning and the development of new recipes;
Control waste and optimize resources;
Ensure smooth kitchen operations, especially during busy service periods;
Train and develop kitchen staff.
Proven experience in kitchen roles, preferably as a Chef de Partie or similar;
Strong leadership and team management skills;
Excellent culinary knowledge and technical skills;
Ability to work under pressure;
Organized, detail-oriented, and disciplined;
Team-oriented with a strong sense of responsibility.
