Job Summary

The Chef de Partie is responsible for managing a specific section of the kitchen in a Korean BBQ outlet, ensuring food is prepared to the highest standards of quality, consistency, and authenticity. This role supports smooth kitchen operations by maintaining mise en place, adhering to recipes, and assisting the Outlet Chef in delivering an exceptional and interactive dining experience.

Key Responsibilities

- Oversee and manage an assigned kitchen section (e.g., meat preparation, banchan, or hot kitchen)

- Prepare and marinate meats, sauces, and banchan according to company recipes and standards

- Ensure consistency, quality, and presentation of all dishes from the assigned section

- Maintain proper mise en place and readiness for service, especially during peak periods

- Ensure all food is prepared and stored in compliance with food safety and hygiene standards

- Monitor stock levels within the section and assist with inventory control and replenishment

- Minimize food wastage and follow cost control procedures

- Coordinate with other kitchen sections to ensure smooth and timely food preparation

- Support front-of-house team by ensuring accurate and prompt delivery of items for table-side grilling

- Maintain cleanliness and organization of the assigned work area and equipment

- Assist in training and guiding junior kitchen staff and commis chefs

- Follow all SOPs, portion control, and preparation guidelines set by the Outlet Chef

- Report any equipment issues or stock shortages to senior kitchen management

- Support daily kitchen operations and assist in briefings when required"