Sous Chef / Chef De Partie / Commis Chef

One of our clients is looking for a Sous Chef, Chef de Partie, and Commis Chef to join their dynamic kitchen team. The ideal candidates will be passionate about cooking, possess strong technical skills, and have a commitment to excellence.

Key Responsibilities:

Sous Chef:

• Assist the Head Chef in menu planning and development.
• Oversee daily kitchen operations, ensuring the highest standards of food quality and presentation.
• Supervise and train kitchen staff, including chefs de partie and commis chefs.
• Manage inventory, order supplies, and control food costs.
• Ensure compliance with health and safety regulations.
• Stand in for the Head Chef during their absence.
• Contribute to the creation of innovative and appealing dishes.

Chef de Partie:

• Prepare and cook dishes according to the restaurant’s standards and recipes.
• Oversee a specific section of the kitchen, such as grill, sauté, or pastry.
• Supervise and support commis chefs and kitchen assistants.
• Ensure the cleanliness and organization of the designated kitchen section.
• Assist in inventory management and stock rotation.
• Maintain high standards of food hygiene and safety.

Commis Chef:

• Assist chefs de partie in preparing and cooking dishes.
• Perform basic cooking tasks and food preparation.
• Maintain cleanliness and organization in the kitchen.
• Learn and follow kitchen procedures and recipes.
• Assist in inventory checks and stock management.
• Develop cooking skills and techniques under the guidance of senior chefs.

• Culinary Training is preferred
• Knowledge of food safety and hygiene standards.
• Good organizational and time management skills.
• Ability to work in a fast-paced environment.
• Ability to work under pressure and in a team.

• Previous experience in a similar role