Key Responsibilities:
1. Culinary Operations (Savory Section)
- Supervise and execute preparation of all hot & cold French dishes, sauces and garnishes with precision, consistency and authentic French techniques. Including classic methods such as sauteing, roasting, poaching, searing, braising, confit, and sous-vide cooking as well as sauce and stock preparation (demi-glace, velouté, bechamel, hollandaise).
- Maintain excellence in seasoning, flavor balance, texture, and plating for a la carte, degustation and chef’s tasting menus, ensuring every dish meets the restaurant’s fine-dining standards.
- Ensure cooking stations and kitchen readiness are fully organized for each service period, maintaining seamless flow between hot, grill, and sauce sections.
- Collaborate with the Head Chef in developing and refining the savory menu, introducing seasonal dishes, modern interpretations of classic French cuisine, and special testing menus aligned with brand positioning.
- Monitor cooking consistency and timing during service.
2. Team Leadership & Training
• Lead and train Chef de Partie, Demi Chef, and commis teams in French culinary techniques
• Maintain a calm, disciplined environment during service and reinforce professional standards of teamwork, hygiene, and timing.
• Conduct daily briefings to communicate menu changes, special requests and service priorities.
3. Quality, Hygiene & Safety
• Monitor storage conditions for fresh produce, meat, seafood, and dairy to preserve quality.
• Ensure cleanliness of kitchen equipment and coordinate with stewarding teams for deep cleaning schedules.
4. Cost Control & Purchasing
• Assist in food cost management, portion control, and waste minimization.
• Supervise daily requisitions and ensure high-quality raw materials and imported French ingredients are properly received and stored.
• Work with the Head Chef and Purchasing team to evaluate suppliers and improve cost efficiency without compromising quality.
5. Menu Development & Innovation
• Collaborate with the Head Chef to refine and innovate classic and modern French dishes that balance authenticity with creativity.
• Participate in tasting sessions, menu engineering, and guest feedback analysis to enhance dining experience.
6. Guest Experience & Brand Representation
• Ensure all dishes are served to the brand’s standard of French culinary excellence.
• Support chef’s table experiences, private events or media tasting as requested.
• Maintain professionalism and passion reflective of a French fine-dining establishment.
Restaurants Development Co.,Ltd.
