Chef de Partie / Commis Chef – Kuro
Core
Run kitchen sections to high standards, execute cooking efficiently, and manage food preparation and service in a contemporary Japanese and Asian restaurant.
Role type
Hands-on IC Chef de Partie / Commis Chef
Builds
Contemporary Japanese and Asian dishes
Domain
Hospitality / Fine Dining
Required skills
High standard food preparation, time management under pressure, delegation, inventory management, sanitation, plating, knife skills, seasoning, vegetable and fruit preparation, meat preparation, sauce preparation, receiving deliveries, quality verification, expired food disposal, basic cleaning, workstation sanitization
Preferred skills
Self-motivation, passion for hospitality and cooking, attention to detail, professional presentation, ability to stand for extended periods, proactive attitude, excellent organizational skills, effective communication
Technologies
None
Responsibilities
Run kitchen section to required standards, ensure preparation is complete for service, execute cooking quickly and efficiently, maintain cleanliness and organization, delegate jobs to junior chefs, support junior development, receive and verify deliveries, take inventory, discard expired food, perform cleaning and sanitization, plate and present meal items
Seniority
Junior to Mid-level, hands-on IC
