1. Food Preparation & Cooking Prepare and cook food according to restaurant recipes, standards and specifications. Take responsibility for the preparation and cooking of pizzas, including dough preparation, sauces, toppings and garnishes. Prepare ingredients such as vegetables, sauces, meats, fish and other ingredients required for the assigned section. Prepare pizza dough, portion and proof dough correctly according to the restaurant's standards. Ensure pizza toppings, sauces and ingredients are prepared and stored correctly before service. Operate pizza ovens and other kitchen equipment safely and correctly. Set up and prepare the assigned section before service. Ensure food is portioned, cooked and presented consistently. Assist with menu preparation, new dishes and pizza specials where required.
2. Section Responsibility Take full responsibility for the preparation and operation of the assigned section, including the pizza section. Ensure the section is fully prepared and adequately stocked before service. Check that all ingredients, sauces, dough, toppings and other required items are available and ready for service. Monitor stock levels and communicate with the Head Chef/Chef when stock is running low. Ensure all equipment, including pizza ovens and preparation equipment, is clean, operational and ready for service. Maintain high standards of organisation and cleanliness within the section.
3. During Service Cook and plate dishes and pizzas according to customer orders. Maintain speed, consistency and quality during busy service periods. Ensure pizzas are cooked correctly and meet the required standards for dough, toppings, temperature and presentation. Ensure correct portion sizes and presentation at all times. Coordinate with other kitchen sections to ensure dishes for the same table are ready and served together. Communicate clearly with the Head Chef, Chefs and other kitchen staff. Assist other sections during busy periods when required. Remain calm, organised and professional under pressure.
4. Hygiene, Food Safety & Allergen Control Maintain a clean and hygienic workstation at all times. Follow all food safety, HACCP and kitchen hygiene procedures. Follow correct allergen handling and prevention procedures. Monitor food temperatures and expiry dates. Ensure food is stored correctly and safely. Prevent cross-contamination between raw, cooked and allergen-containing foods. Keep all equipment, utensils, preparation areas and workstations clean and sanitised. Follow personal hygiene and uniform requirements at all times.
5. Stock & Waste Control Check and maintain stock levels for the assigned section. Monitor pizza ingredients, dough, sauces, toppings and other food supplies. Assist with receiving and storing food deliveries when required. Ensure stock is rotated correctly Minimise food wastage through correct preparation, portioning and storage. Report damaged, spoiled, expired or insufficient stock to the Head Chef. Assist with stock counts when required.
6. Kitchen Teamwork & Training Work closely with the Head Chef/Chef and other members of the kitchen team. Assist junior chefs, kitchen hands and other staff with food preparation and section duties. Provide guidance and training to less experienced staff where required. Assist other kitchen sections when necessary. Maintain a professional, respectful and positive attitude at all times. Contribute to maintaining a productive and cooperative kitchen environment.
7. Opening & Closing Duties Set up and prepare the section before service. Ensure all ingredients and equipment are ready for service. Clean and organise the section after service. Clean and maintain the pizza oven and other equipment according to required procedures. Store food correctly and ensure all products are properly covered, labelled and dated. Switch off and clean equipment where required. Ensure the kitchen and assigned section are left clean, organised and ready for the next shift.
8. Minimum Requirements Degree, diploma or formal qualification in Culinary Arts / Professional Cookery or equivalent formal chef training.
Minimum 2 years' experience in a similar Chef de Partie / Pizza Chef position. Good knowledge of food preparation, cooking techniques and kitchen operations. Knowledge of food safety, hygiene, HACCP and allergen control procedures. Excellent communication and interpersonal skills. Excellent time-management and organisational skills. Ability to work effectively under pressure in a fast-paced kitchen environment. Strong attention to detail. Ability to use initiative and work independently. Reliable, responsible and self-driven. Own reliable transport. Sober habits. Willingness to work weekends and public holidays. Ability to work flexible hours according to operational requirements.