Chef de Partie (Taiwanese / Japanese soul food)

- Assisting the senior chefs in menu planning and food preparation. - Ensuring that quality standards are met in every dish that is prepared. - Maintaining a clean and organized kitchen, including proper sanitation and food safety practices. - Managing inventory and ordering supplies as needed. - Training and supervising junior kitchen staff members. - Overseeing the preparation and plating or dished during service hours. - Adjusting recipes as needed to meet dietary restrictions or customer preferences. - Communicating effectively with other staff members to ensure smooth operations in the kitchen. - Constantly striving to improve skills and knowledge by attending training sessions and researching culinary trends. - Working closely with the Finance & Accounting team for ingredients in store and purchasing request.

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