Chef de Partie: Master Your Station & Elevate Service

Cansu; Hong Kong Island; On-site; HKD 201,000 - 268,000; Full time

Job summary

Cansu in Hong Kong is seeking an experienced Chef De Partie to lead a kitchen station and uphold our high standards of food quality, presentation and service during busy shifts. You will monitor portion control and plating accuracy to guarantee consistent guest experiences.

You will train junior staff, collaborate with the head chef on menu development, manage mise en place, ensure hygiene compliance, and adapt to varied shifts including evenings and weekends to deliver outstanding dishes.

Qualifications

• Minimum 2 years’ experience in a professional kitchen.
• Solid knowledge of classical and contemporary cooking techniques.
• Ability to work efficiently under pressure during service periods.
• Strong leadership, training and motivational skills.
• Excellent time management and organisational abilities.
• Effective communication with kitchen team; English is a strong advantage.
• Flexible to work varied shifts, including evenings, weekends and holidays.
• Passion for food quality and continual culinary improvement.

Responsibilities

• Oversee your assigned station (partie) ensuring high-standard dishes.
• Prepare ingredients and cook to established recipes and plating standards.
• Maintain strict hygiene and food safety across your station.
• Monitor stock levels and communicate ingredient needs.
• Ensure consistent quality and portion control during service.
• Collaborate with head chef on menu planning and specials.
• Maintain kitchen equipment and report maintenance issues.
• Adhere to health and safety regulations and restaurant policies.

Skills

Leadership

Time management

Communication

Under pressure

Tools

Kitchen equipment proficiency

Job description

Cansu in Hong Kong is seeking an experienced Chef De Partie to lead a kitchen station and uphold our high standards of food quality, presentation and service during busy shifts. You will monitor portion control and plating accuracy to guarantee consistent guest experiences.

You will train junior staff, collaborate with the head chef on menu development, manage mise en place, ensure hygiene compliance, and adapt to varied shifts including evenings and weekends to deliver outstanding dishes.