شيف قسم

KEY RESPONSIBILITIES

Section Leadership

• Take full responsibility for the setup, preparation, and service of your assigned section.
• Deliver dishes consistently to recipe, portion, temperature, and presentation standards.
• Organize daily mise en place and allocate tasks to junior team members.
• Anticipate service needs and communicate clearly with the Sous Chef and pass.

Quality & Cost Control

• Monitor product quality, stock rotation, yields, and portion control.
• Minimize waste and support food-cost objectives without compromising quality.
• Maintain food safety, hygiene, HACCP, allergen, and temperature-control requirements.
• Ensure equipment is used correctly and the section remains clean and audit-ready.

People & Development

• Train and coach Demi Chefs and Commis Chefs in Rowley's standards.
• Give clear direction during service and support a respectful, accountable kitchen culture.
• Participate in briefings, stock counts, and operational improvement initiatives.

WHAT WE'RE LOOKING FOR

• 2-4 years of progressive culinary experience with proven responsibility for a kitchen section.
• Strong cooking fundamentals and understanding of restaurant service flow.
• Knowledge of food safety, HACCP, stock rotation, and portion control.
• Confident communicator who can guide junior chefs and maintain standards under pressure
• Steakhouse, grill, or high-volume restaurant experience is an advantage.