Chef De Partie

  • Full Time
  • Hirafu

Website DNA LCC

Role: Chef De Partie

Number of Employees needed: 8

Working Location: Hirafu / Hanazono Area

Working Experience: Minimum 3 years of experience

Working Hours: Shifting (candidates must be open to shifting schedule)

Employment Status: Full time (1 year, extendable) or Part time (3 months, extendable)

Language: Basic English

Salary: Yen 1200-1400/ hour

Meal: 1 meal per day during work hours

Accommodation: Shared Room (JPY25,000- Summer and JPY35,000- Winter)

Roles and Responsibilities:

·         Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

·         Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

·         Coordinates daily tasks with the Sous Chef.

·         Responsible to supervise junior chefs or commis.

·         Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

·         Ensure that the production, preparation and presentation of food are of the highest quality at all times.

·         Ensure the highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

·         Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

·         Full awareness of all menu items, their recipes, methods of production and presentation standards.

·         Follows good preservation standards for the proper handling of all food products at the right temperature.

·         Operate and maintain all department equipment and reporting of malfunctioning.

·         Ensure effective communication between staff by maintaining a secure and friendly working environment.

·         Establishing and maintaining effective inter-departmental working relationships.

·         Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

·         Personally responsible for hygiene, safety and correct use of equipment and utensils.

·         Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

·         Checks periodically expiry dates and proper storage of food items in the section.

·         Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.

To apply for this job email your details to

Translate »