Demi Chef de Partie (Cold kitchen) SARK

The Demi Chef de Partie supports the Chef de Partie in the daily operation of the assigned kitchen section, ensuring that all food preparation and cooking tasks are completed according to the restaurant quality, consistency, and presentation standards. The role is responsible for maintaining proper mise en place, assisting during service, and following all food safety and hygiene procedures.

Key Responsibilities

• Assist the Chef de Partie with the daily operation of the assigned kitchen section.
• Prepare ingredients and complete mise en place according to daily production requirements.
• Assist in preparing and cooking dishes according to KUURU's recipes and standards.
• Ensure food is prepared with consistent quality, taste, portion, and presentation.
• Maintain the freshness and proper storage of all ingredients.
• Follow correct food preparation, cooking, and handling techniques.
• Support the Chef de Partie during busy service periods to ensure efficient and timely food production.
• Assist with receiving, checking, and storing ingredients when required.
• Maintain a clean, organized, and hygienic workstation at all times.
• Follow all food safety, HACCP, health, and hygiene standards.
• Properly clean and maintain kitchen equipment, tools, and work areas.
• Help monitor stock levels and report shortages or damaged ingredients to the Chef de Partie.
• Minimize food waste through proper preparation, storage, and portion control.
• Support Commis Chefs and junior team members when required.
• Assist with opening and closing duties of the assigned section.
• Follow instructions from the Chef de Partie, Sous Chef, and Chef de Cuisine.
• Contribute to maintaining a positive, professional, and collaborative kitchen environment.

Qualifications & Experience

• Previous experience as a Demi Chef de Partie, Commis Chef, or similar culinary position.
• Experience in a professional restaurant, hotel, or fine-dining environment is preferred.
• Basic to good knowledge of professional cooking and food preparation techniques.
• Knowledge of Japanese, Nikkei, or Asian cuisine is an advantage.
• Basic knowledge of food safety and hygiene standards.
• Good knife skills and ingredient preparation techniques.
• Ability to work efficiently in a fast-paced kitchen environment.
• Good teamwork and communication skills.
• Willingness to learn and develop culinary skills.
• Professional attitude, discipline, and strong work ethic.
• Ability to follow instructions and maintain consistent standards.

Core Competencies

• Food Preparation
• Mise en Place
• Basic Cooking Techniques
• Food Safety & Hygiene
• Quality & Presentation
• Teamwork & Communication
• Time Management
• Kitchen Organization
• Stock & Waste Control
• Attention to Detail
• Willingness to Learn

Performance Expectations

The successful candidate is expected to support the Chef de Partie effectively, maintain high standards of food preparation, hygiene, quality, and organization, and contribute to the smooth and efficient operation of the kitchen while continuously developing their culinary skills.