Chef De Partie - Asian Cuisine

Company Description Boniv Hospitality is a concept-driven hospitality company dedicated to creating places that guests genuinely connect with and return to. The organization believes hospitality extends beyond food and service, focusing on atmosphere, design, emotion, and human connection. Boniv develops destinations that feel memorable and personal, becoming part of people’s everyday stories. Through thoughtful concept creation, operational excellence, and experience-led execution, Boniv aims to deliver distinctive and consistent guest experiences. Role Description The Chef De Partie – Asian Cuisine will be responsible for preparing, cooking, and presenting high-quality Asian dishes in accordance with Boniv’s standards and recipes. This full-time, on-site role is based in New Cairo and involves managing a specific section of the kitchen, ensuring efficient workflow and maintaining consistency in flavor and presentation. Day-to-day tasks include organizing mise en place, monitoring food quality and freshness, following hygiene and safety protocols, and supporting smooth coordination with the rest of the kitchen team. The role also involves collaborating with the Sous Chef and Head Chef on menu development, training junior team members, and contributing to a positive, professional work environment. Qualifications Strong culinary foundation in Asian cuisine, including Cooking and Culinary Skills relevant to stir-fries, dim sum, noodles, and other regional specialties. Proficiency in Food Preparation techniques, including knife skills, portioning, and kitchen organization to ensure timely and consistent service. Commitment to Hygiene and food safety standards, with knowledge of proper storage, handling, and cleanliness procedures. Effective Communication skills to coordinate with kitchen and service teams, follow instructions, and provide feedback when needed. Previous experience as a Chef De Partie or Demi Chef in a professional kitchen, ideally with a focus on Asian cuisine. Ability to work under pressure, multitask during peak service hours, and maintain attention to detail. Basic understanding of inventory control and minimizing food waste. Culinary education or relevant professional training is preferred. Show more Show less