Chef de Partie (Yokatta Izakaya & Bar)
Core
Overseeing a kitchen section at a Japanese izakaya and bar, preparing and presenting dishes to high standards while ensuring smooth service.
Role type
Chef de Partie (Japanese Izakaya & Bar)
Builds
Dishes for guests at a Japanese izakaya and bar within a resort setting
Domain
Hospitality / Japanese Cuisine
Required skills
Knife skills, Food safety and hygiene knowledge, Section management, Recipe adherence, Stock rotation and waste minimization, Menu development support, Time management under pressure
Preferred skills
Experience in a Japanese kitchen, Passion for quality ingredients, Ability to guide junior staff, Creative contribution to menu
Technologies
None stated
Responsibilities
Take responsibility for the day-to-day running of the section, Prepare, cook, and present dishes to a consistently high standard, Ensure all ingredients and mise en place are prepared in line with service requirements, Follow recipes, preparation methods, and portion controls accurately, Maintain excellent standards of food quality, freshness, flavour, and presentation, Ensure all food is handled, stored, and prepared in line with food safety and hygiene regulations, Monitor stock levels, support stock rotation, and minimise food waste, Support and guide junior members of the kitchen team when required, Contribute to menu development and the introduction of new dishes where appropriate
