Job Description

Rare opportunity at a Michelin starred restaurant. Be part of menu development in a new section and learn new techniques from the team at the forefront of South East Asian Nanyang cooking

ABOUT US

Kai Mayfair is a well-established Michelin starred restaurant in the heart of Mayfair in its 27 years of business and has held its Michelin Star since 2009. We are ranked as the Best Chinese restaurant in UK by the Sunday Times in 2014 and in the Top 10 for all London restaurants for food.

Our style of cooking is 'Liberated Chinese' - respectful of tradition but not bound by them.

A VIDEO ABOUT US

https://www.youtube.com/watch?v=wxJdY7eH7XU

Job SummaryWe are looking for an experienced Chef de Partie to manage the Roasting, Steaming, and Fryer sections of the kitchen. The successful candidate will be responsible for preparing high-quality hot dishes, ensuring consistent taste and presentation, and maintaining excellent hygiene and safety standards in a fast-paced kitchen environment.Key ResponsibilitiesRoasting Section

Prepare and cook roasted meats, poultry, seafood, and vegetables according to menu specifications Monitor roasting temperatures, timing, and quality to ensure perfect doneness Ensure proper seasoning, marination, and presentation of roasted dishes
Steaming Section :

Steaming seafoods in a accurate timing steaming all kinds seafood dishes in line with fine-dining standards Preparing raw seafood and poultry in good skill cutting. Marinade and follow detailed all types seafood, meat and poultry recipes, mise-en place procedures and precise plating guidelines.
Fryer Section:

Preparation all sauces , crispy duck , skill cutting vegetables. Operate deep fryers safely and efficiently Prepare fried items such as handle prepared Peking duck , seafood, poultry, and appetisers. Maintain oil quality, change oil when required, and follow fryer safety procedures
General Duties

Maintain cleanliness and organization of all assigned sections Follow food safety, hygiene, and HACCP standards at all times Supervise and train Commis Chefs and kitchen assistants Assist with stock control, ordering, and reducing food waste Work closely with Sous Chef and Head Chef during service Ensure consistent food quality, portion control, and presentation
?Skills & Qualifications

Strong knowledge of roasting, steaming, and frying techniques Ability to work under pressure during busy service Good teamwork and communication skills Understanding of food safety and hygiene regulations Attention to detail and passion for cooking
?Experience Requirements

Minimum 3 years experience in a professional kitchen Previous experience as Chef de Partie preferred
Job Types: Full-time, Permanent

Pay: 41,500.00 per year

Benefits:

Company pension Employee discount Sick pay
Work Location: In person