Demi Chef De Partie

Job purpose:

Ensure all food is prepared to the highest standards, delivering a refined dining experience for Jayasom Amaala guests.

Promote Jayasom's wellness and sustainability culture by leading through example and aligning menus with its purpose.

Key operational responsibilities:

Prepare and cook food daily according to Jayasom Amaala's culinary standards and leadership guidance.

Coordinate tasks with the Sous Chef and Chef de Partie and supervise Commis staff.

Ensure high standards in food preparation, presentation, quality, and portion control.

Monitor production needs, ingredient quality, and proper storage of food items.

Maintain strict hygiene, safety, and sanitation standards across kitchen operations.

Operate and maintain kitchen equipment, reporting any malfunctions promptly.

Support menu execution while controlling food costs and minimizing waste.

Guide and train junior team members to maintain quality and efficiency.

Coordinate with the stewarding team to maintain cleanliness in all kitchen areas.

Monitor stock levels, expiry dates, and food logs while ensuring proper inventory handling.

Stay updated on culinary trends and maintain consistency with Jayasom's culinary purpose.

Job requirements:

BA in Culinary Arts or equivalent.

Experience in a similar role within a luxury resort environment.

Strong background in high-quality food production.

Knowledge of wellness cuisine, nutrition, and culinary trends (preferred).

Understanding of food safety regulations and commitment to high service standards.