Chef De Partie

Key Responsibilities

• Prepare, cook, and present high-quality dishes in the hot section according to established quality standards and presentation criteria.

• Manage and organize the hot section during service, ensuring ingredient readiness and swift execution.

• Directly supervise kitchen assistants, providing guidance and developing their skills during work.

• Cover the responsibilities of the head chef and manage the section independently in their absence or during holidays.

• Adhere to standard recipes and presentation guidelines for each dish.

• Monitor the use of food materials, contributing to cost control and waste reduction.

• Maintain cleanliness in the work station and implement food safety requirements and HACCP standards.

• Coordinate with the kitchen team to ensure efficient service flow and maintain dish quality.

Qualifications

• Minimum of 3 years of experience in the hot section.

• Proficiency in preparing grilled items, sauces, and both Western and Middle Eastern dishes.

• Experience in training and guiding kitchen assistants.

• Good knowledge of food safety standards and HACCP applications.