Demi Chef de Partie

Aberdeen Boat Club Ltd; Hong Kong; Vor Ort; HKD 201.000 - 312.000; Vollzeit

Zusammenfassung

Aberdeen Boat Club Ltd in Hong Kong is seeking a talented Demi Chef de Partie to join Four Peaks, the club's Mediterranean fine dining restaurant. You will support the Sous Chef and Deputy Executive Chef in daily kitchen operations and contribute to high standards of plating and presentation.

The role requires 1–3 years of experience in quality kitchens, a strong eye for detail, and a proactive, team-focused attitude.

Qualifikationen

• 1 to 3 years of experience in a quality restaurant, hotel, club, or fine dining kitchen preferred.
• Experience in Mediterranean, Western, or fine dining cuisine is an advantage.
• Good basic cooking skills, sound kitchen discipline, and genuine interest in modern plating and quality ingredients.
• Positive attitude, humble approach, and strong willingness to learn from senior chefs.
• Able to work efficiently under pressure and maintain standards during busy service.
• Good personal hygiene, punctuality, and teamwork are essential.

Aufgaben

• Assist the Sous Chef and Deputy Executive Chef in day-to-day operation.
• Prepare mise en place for lunch and dinner service, ensuring ingredients are properly stored, labeled, and rotated.
• Cook and plate dishes to the restaurant's standard, with strong attention to detail, consistency, portion control, and presentation expected in a fine dining setting.
• Maintain cleanliness, hygiene, and food safety standards at all times, including HACCP procedures, temperature control, and section cleaning.
• Work closely with senior chefs and fellow kitchen team members to ensure smooth and timely service.
• Assist with daily prep, stock control, and minimizing wastage.
• Follow recipes, service briefings, and instructions accurately, while maintaining discipline and teamwork during busy periods.
• Support special menus, promotions, set menus, and function requirements when required.

Kenntnisse

Fine dining cooking

Teamwork

Work under pressure

HACCP / Food safety

Jobbeschreibung

Assist the Sous Chef and Deputy Executive Chef in the day-to-day operation of the Four Peaks kitchen.

Prepare mise en place for lunch and dinner service, ensuring ingredients are properly stored, labeled, and rotated.

Cook and plate dishes to the restaurant's standard, with strong attention to detail, consistency, portion control, and presentation expected in a fine dining setting.

Maintain cleanliness, hygiene, and food safety standards at all times, including HACCP procedures, temperature control, and section cleaning.

Work closely with senior chefs and fellow kitchen team members to ensure smooth and timely service.

Assist with daily prep, stock control, and minimizing wastage.

Follow recipes, service briefings, and instructions accurately, while maintaining discipline and teamwork during busy periods.

Support special menus, promotions, set menus, and function requirements when required.

Candidate Profile

1 to 3 years of experience in a quality restaurant, hotel, club, or fine dining kitchen preferred.

Experience in Mediterranean, Western, or fine dining cuisine is an advantage.

Good basic cooking skills, sound kitchen discipline, and genuine interest in modern plating and quality ingredients.

Positive attitude, humble approach, and strong willingness to learn from senior chefs.

Able to work efficiently under pressure and maintain standards during busy service.

Good personal hygiene, punctuality, and teamwork are essential.

Position Summary

Aberdeen Boat Club is seeking a talented and motivated Demi Chef de Partie to join the kitchen team at Four Peaks, the Club's Mediterranean fine dining restaurant. This role is intended for a chef who is serious about quality, eager to grow in a disciplined fine dining environment, and ready to assist the Sous Chef and Deputy Executive Chef in daily operations.

Working Pattern

Full-time, split shift position.

Required to work both lunch and dinner service according to roster.

Required to work weekends and public holidays based on operational needs.

Reporting Line

Assists the Sous Chef and Deputy Executive Chef and works closely with the senior kitchen team.