Chef de Partie (Female) Hot Kitchen Incharge of kitchen YOSH HOSPITALITY LLC OPC

We are seeking an experienced and organised Chef de Partie to take charge of the hot kitchen. The successful candidate will lead the hot section during service, ensuring consistent delivery of high-quality dishes, maintaining kitchen standards and supervising junior kitchen staff to achieve efficient, safe and timely service.

Key Responsibilities

• Lead the hot kitchen section during service, preparing and cooking dishes to menu specifications while ensuring consistency in portion control, presentation and flavour.

• Coordinate with the Executive chef and other kitchen sections to ensure smooth service flow, timely plating and accurate ticket fulfilment.

• Follow and maintain established recipes and cooking techniques, contributing ideas for menu development, specials and seasonal adjustments.

• Maintain high standards of food hygiene, safety and cleanliness in line with statutory regulations and company policies; ensure the hot section meets all HACCP requirements.

• Monitor stock levels for the hot section, assist with inventory checks, manage appropriate portioning and minimise food waste through efficient preparation practices.

• Ensure correct storage, labelling and rotation of ingredients and finished products, including proper handling of allergens and dietary requests such as halal requirements.

• Report equipment faults, maintenance needs and any health and safety hazards promptly to supervisors.

• Support plated presentation standards and quality control during service, and undertake end‑of‑service duties including cleaning, prep for the next shift and handover notes.

Required Skills & Experience

• Proven experience as a Chef de Partie or senior cook within restaurants, hotels or catering operations, with demonstrable expertise in running a hot section.

• Solid knowledge of classical and contemporary cooking techniques relevant to the hot kitchen, with an ability to work to recipes and adapt to changing menus.

• Experience supervising and developing junior kitchen staff, with strong leadership and communication skills.

• Good understanding of food safety and hygiene standards; relevant food hygiene certification is desirable.

• Ability to perform under pressure in a fast‑paced service environment while maintaining attention to detail and consistency.

• Strong organisational skills, time management and a proactive approach to problem solving and stock control.

• Flexibility to work varying shift patterns including evenings, weekends and public holidays as required.

• Fluency in English; additional language skills are an advantage.

What We Offer

• Competitive salary and benefits in line with experience.

• Live out