Junior Chefs (Commis / Demi Chef de Partie / Chef de Partie)

We are seeking dependable, skilled Junior Chefs for fast-paced restaurant and hospitality client operations. These roles cover key line positions—including Commis Chef, Demi Chef de Partie, and Chef de Partie. You will be responsible for executing food prep, station management, and line cooking to exact client standards while maintaining exceptional hygiene and consistency during live service.

Key Responsibilities

• Commis Chef Level:
• Execute daily prep tasks including washing, chopping, portioning, and trimming ingredients.
• Maintain clean, orderly work stations and strict sanitation throughout shift.
• Receive, label, rotate (FIFO), and store food deliveries in compliance with safety standards.
• Demi Chef de Partie Level:
• Prepare and cook station-specific menu items consistently to spec during service hours.
• Support the Chef de Partie in running daily prep schedules and managing station setup.
• Guide Commis Chefs on proper prep techniques and kitchen safety protocols.
• Chef de Partie Level:
• Take full ownership of a designated section (e.g., grill, sauté, pastry etc).
• Ensure correct portion control, plating standards, and food output quality under pressure.
• Track section inventory, report stock levels, and minimize daily food wastage.

Qualifications & Requirements

• Experience as a Commis Chef, Demi Chef, or Chef de Partie in a commercial kitchen or hotel environment.
• Knowledge of standard cooking methods, knife techniques, and menu execution.
• Solid understanding of food safety and hygiene guidelines.
• Ability to work efficiently in high-volume, fast-paced service environments.
• Strong team communication and willingness to follow kitchen directives.