Key Responsibilities

• Kitchen Management:
  • Oversee the daily operations of the kitchen, ensuring smooth and efficient service.
  • Manage kitchen staff, including hiring, training, and performance evaluations.
  • Maintain high standards of hygiene, food safety, and sanitation in compliance with health regulations.
• Budgeting & Inventory:
  • Control food costs by managing inventory, sourcing ingredients, and negotiating with suppliers.
  • Monitor and optimize kitchen budgets to maximize profitability without compromising quality.
• Quality Control:
  • Ensure all dishes are prepared and presented according to the restaurant’s standards.
  • Conduct regular tastings and evaluations to maintain consistent quality and taste.
• Customer Relations:
  • Interact with customers to gather feedback and ensure satisfaction.
  • Address any complaints or issues promptly and professionally.

Qualifications

• Proven experience as a Senior Chef De Partie.
• Exceptional culinary skills with a deep understanding of various cuisines and cooking techniques.
• Strong leadership and management abilities.
• Excellent communication and interpersonal skills.
• Creativity and a passion for food.
• Knowledge of food safety regulations and best practices.
• Ability to work under pressure and handle high-volume service.