Peruanischer Koch

Manage and oversee a designated kitchen section during preparation and service.

Prepare and present authentic Peruvian dishes following standardized recipes and presentation guidelines.

Master traditional Peruvian cooking techniques, including ceviche, tiraditos, anticuchos, causas, lomo saltado, arroz dishes, and seafood specialties.

Ensure all food is prepared to the highest standards of quality, consistency, and freshness.

Maintain excellent mise en place and ensure the station is fully prepared before each service.

Monitor food quality, portion control, and minimize waste.

Ensure compliance with HACCP, food safety, and hygiene regulations.

Assist with receiving, storing, and rotating stock using FIFO procedures.

Support inventory control and communicate ordering requirements to the Sous Chef.

Supervise, train, and mentor Commis Chefs and junior kitchen staff.

Work collaboratively with the kitchen team to ensure efficient service during busy periods.

Maintain cleanliness and organization of the assigned section and kitchen equipment.

Contribute creative ideas for seasonal menus and new Peruvian-inspired dishes.

Ensure proper handling of seafood, meats, and fresh produce.

Follow company standards, recipes, and operational procedures at all times.

Assist with kitchen opening and closing duties.

Maintain a positive, professional, and team-oriented attitude.

Candidate Profile

Completed culinary qualification or equivalent professional training.

Minimum 2–3 years' experience as a Chef de Partie or Demi Chef de Partie in a high-quality restaurant.

Previous experience in Peruvian or Latin American cuisine is highly preferred.

Strong knowledge of seafood preparation, grilling, and traditional Peruvian ingredients.

Passion for authentic cuisine and exceptional attention to detail.

Ability to perform efficiently in a fast-paced kitchen environment.

Strong organizational and time-management skills.

Team player with excellent communication skills.

High standards of hygiene, cleanliness, and food safety.

Flexibility to work evenings, weekends, and public holidays.