Chef de Partie – Ramen & Japanese Cuisine
As a Chef de Partie specializing in ramen and Japanese cuisine, you will play a pivotal role in delivering authentic, high-quality dishes that reflect the rich culinary traditions of Japan. You will manage your designated section, ensuring efficient kitchen operations, exceptional food quality, and a memorable dining experience for our guests.

Key Responsibilities

• Ramen & Japanese Cuisine Preparation: Prepare and cook a variety of ramen dishes, sushi, tempura, and other Japanese specialties, adhering to traditional recipes and presentation standards.
• Station Management: Oversee the daily operations of your assigned kitchen section, ensuring smooth service and timely delivery of dishes.
• Quality Control: Monitor the quality of raw and cooked food products, ensuring consistency and adherence to established standards.
• Inventory Management: Assist in managing inventory, including ordering and storing ingredients, and ensuring proper stock rotation to minimize waste.
• Team Collaboration: Work closely with the Sous Chef and other kitchen staff to coordinate tasks and maintain a harmonious work environment.
• Training & Development: Mentor and train junior chefs and kitchen staff, fostering skill development and adherence to hygiene and safety standards.
• Guest Interaction: Address guest feedback promptly and professionally, ensuring satisfaction and continuous improvement in service quality.

Qualifications & Skills

• Experience: Minimum of 2 years as a Chef de Partie or similar role in a Japanese or Asian cuisine-focused establishment.
• Culinary Education: Formal culinary training or equivalent experience in Japanese cuisine.
• Technical Skills: Proficiency in traditional Japanese cooking techniques, including ramen preparation, sushi rolling, and tempura frying.
• Language Skills: Fluency in English; proficiency in Japanese is a plus.
• Personal Attributes: Strong attention to detail, excellent organizational skills, ability to work under pressure, and a passion for Japanese culinary arts.

Job Types: Full-time, Permanent
Pay: From AED5,000.00 per mont

• Ramen & Japanese Cuisine Preparation: Prepare and cook a variety of ramen dishes, sushi, tempura, and other Japanese specialties, adhering to traditional recipes and presentation standards.
• Station Management: Oversee the daily operations of your assigned kitchen section, ensuring smooth service and timely delivery of dishes.
• Quality Control: Monitor the quality of raw and cooked food products, ensuring consistency and adherence to established standards.
• Inventory Management: Assist in managing inventory, including ordering and storing ingredients, and ensuring proper stock rotation to minimize waste.
• Team Collaboration: Work closely with the Sous Chef and other kitchen staff to coordinate tasks and maintain a harmonious work environment.
• Training & Development: Mentor and train junior chefs and kitchen staff, fostering skill development and adherence to hygiene and safety standards.
• Guest Interaction: Address guest feedback promptly and professionally, ensuring satisfaction and continuous improvement in service quality