Chef De Partie

Manage and oversee the assigned kitchen section to ensure smooth daily operations.

Prepare, cook, and present dishes according to established recipes and quality standards.

Ensure proper mise en place and timely preparation of ingredients.

Maintain high standards of food quality, taste, presentation, and consistency.

Follow food safety, hygiene, sanitation, and HACCP standards.

Monitor stock levels, control food portions, and minimize wastage.

Ensure proper food storage, labeling, and stock rotation using FIFO.

Supervise and guide Commis Chefs and other kitchen staff within the assigned section.

Coordinate with the Head Chef and Sous Chef regarding daily operations and menu requirements.

Maintain cleanliness and ensure proper handling of kitchen equipment.

Proven experience as a Chef de Partie in a restaurant or hotel.

Strong culinary skills and knowledge of kitchen operations.

Ability to supervise and guide junior kitchen staff.

Good knowledge of food safety, hygiene, and quality standards.

Ability to work efficiently under pressure and maintain food quality.

Local candidates with transferable Iqama preferred.