Sous Chef – Western Cuisine

Job Summary

The Chef de Partie – Western Cuisine is responsible for managing a specific kitchen section (e.g., Grill, Sauce, Sauté, Roast, or Larder) specializing in Western culinary preparations. The role ensures consistent food quality, efficient kitchen operations, and compliance with hygiene and safety standards.

Key ResponsibilitiesFood Preparation & Cooking

• Prepare, cook, and present Western cuisine dishes according to standardized recipes and quality standards
• Ensure consistency in taste, portioning, and presentation
• Execute à la carte, buffet, and banquet service efficiently

Section Management

• Take full responsibility for the assigned kitchen section
• Organize mise en place and ensure timely preparation for service
• Supervise and guide Commis Chefs and Kitchen Assistants

Quality & Hygiene Control

• Maintain high standards of food hygiene, sanitation, and safety (HACC...