Demi Chef

About the Role

We are seeking a skilled Chef de Partie to join our kitchen brigade in Causeway Bay. This is an excellent opportunity for an ambitious cook who has proven themselves in a commercial kitchen environment and is ready to take ownership of a section. You will work as part of a dedicated team in a busy operation, delivering consistent, high-quality dishes during intense service periods. Our kitchen prides itself on maintaining exacting standards whilst fostering a supportive atmosphere where culinary talent can flourish. Located in the heart of Causeway Bay, our venue serves a diverse clientele of both local regulars and international diners. You will have the chance to refine your skills, develop your section's menu items, and contribute to the overall success of the kitchen. This role suits someone who thrives under pressure, takes pride in their craft, and is keen to progress their career in Hong Kong's dynamic F&B scene. We offer a structured environment where your contributions are recognised and your professional development is supported.

Key Responsibilities

• Run your designated section efficiently during service, ensuring all dishes meet our quality and presentation standards
• Run your designated section efficiently during service
• Prepare mise en place to the required standard before each service period
• Coordinate closely with other line cooks, sous chefs, and the head chef to maintain smooth kitchen operations
• Maintain composure and accuracy during high-pressure, fast-paced service hours
• fast-paced service hours
• Monitor stock levels for your section and communicate requirements to senior kitchen staff
• Train and supervise commis chefs working on your section
• Ensure proper food safety, hygiene, and HACCP compliance at all times
• Ensure proper food safety
• Contribute ideas for menu development and specials when appropriate
• Assist with opening or closing duties as rostered

Requirements

• Strong, accurate cutting, chopping, and butchery abilities
• Usually requires 1 to 3 years of commercial kitchen experience, often stepping up from a commis chef role
• Usually requires 1 to 3 years of commercial kitchen experience
• The ability to stay calm and accurate during high-pressure service hours
• Clear communication with other line cooks, sous chefs, and head chefs
• Clear communication with other line cooks

Language Requirements