Chef de Partie YOSH HOSPITALITY LLC OPC

We are seeking an experienced and reliable Chef de Partie to join the kitchen team and take responsibility for a designated section of the hot kitchen. The successful candidate will work under the Head Chef/Sous Chef to deliver high-quality dishes consistently, maintain kitchen standards and support junior kitchen staff. This is a full-time position and requires flexibility to work early starts, evenings and weekends as required.

Key Responsibilities

• Section Management
  • Run a allocated section of the hot kitchen efficiently during service, ensuring dishes are prepared and plated to the required standard and timing.
  • Maintain consistency of portioning, presentation and quality in line with menu specifications and recipes.

• Food Preparation & Cooking
  • Prepare mise en place for the section, including portioning, trimming, marinating and pre-cooking as required.
  • Execute cooking techniques on hot kitchen equipment (grill, sauté, fry, oven) with accuracy and speed.

• Supervision & Training
  • Supervise and support junior kitchen staff (Commis and apprentices), providing guidance, on-the-job training and constructive feedback.
  • Allocate tasks, monitor performance and ensure clear communication across the team.

• Kitchen Operations & Hygiene
  • Maintain high standards of cleanliness, personal hygiene and food safety at all times.
  • Follow correct food storage, rotation (FIFO) and temperature-control procedures and ensure the section complies with HACCP/food safety policies.

• Stock Control & Ordering
  • Monitor ingredient usage and notify the Senior Chef/Head Chef of reorder requirements; assist with stock counts and receiving deliveries.
  • Minimise waste through efficient preparation and portion control.

• Menu Development & Quality
  • Contribute to menu suggestions and recipe improvements, offering practical ideas to enhance flavour, presentation and cost control.
  • Ensure consistency with portion sizes and plating standards during service and when training others.

• Health & Safety
  • Comply with all health and safety regulations in the kitchen environment and report hazards or incidents promptly.
  • Ensure equipment is used safely and maintained in good working order.