Chef de Partie

Roles and responsibilities

1. Culinary Expertise

• Knowledge of Hot Kitchen Techniques: A strong understanding of cooking methods and techniques specific to hot food preparation, such as grilling, sautéing, roasting, and braising.
• Menu Knowledge: Expertise in the restaurant's menu, including understanding how to prepare and present all hot dishes.
• Ingredient Knowledge: In-depth knowledge of various ingredients, spices, and how they complement each other in hot dishes.
• Recipe Development: Contributing to or assisting with the creation and testing of new dishes for the hot kitchen section.
• Food Presentation: Ensuring hot dishes are presented beautifully, following both aesthetic and taste guidelines.

2. Kitchen Management

• Station Management: Overseeing your designated section of the kitchen (e.g., grill, fry, sauté, or roast station), managing food preparation, cooking, and plating.
• Supervising Junior Staff: Supervising commis chefs, ensuring they are well-trained, efficient, and adhering to kitchen standards.
• Maintaining Consistency: Ensuring that all hot dishes are cooked and presented consistently, maintaining the restaurant's high standards.
• Quality Control: Monitoring the quality of ingredients, finished dishes, and overall service to ensure that food quality meets or exceeds expectations.

3. Time Management and Efficiency

• Managing Multiple Orders: Handling multiple orders simultaneously while ensuring that each dish is completed to perfection.
• Order Prioritization: Organizing the workflow and prioritizing tasks based on order requirements, ensuring timely and efficient meal service.
• Working Under Pressure: Remaining calm and focused under pressure, particularly during peak service times, to maintain the quality and efficiency of the kitchen.
• Coordination with Other Sections: Coordinating with other kitchen sections, such as cold kitchen or pastry, to ensure smooth and efficient operations.

4. Health and Safety Standards

• Food Safety: Ensuring that all hot food is cooked, stored, and handled according to food safety regulations to prevent contamination and ensure guest safety.
• Hygiene and Cleanliness: Maintaining a clean and organized workstation, including ensuring all cooking tools, surfaces, and utensils are sanitized properly.
• Temperature Control: Monitoring food temperatures to ensure that hot dishes are cooked and served at the appropriate temperatures to meet health standards.
• Compliance with Regulations: Adhering to local health and safety laws, company policies, and guidelines to ensure the kitchen meets all necessary standards.

5. Team Collaboration and Communication

• Communication with Other Kitchen Staff: Effectively communicating with sous chefs, other chefs de partie, and kitchen assistants to ensure smooth service and kitchen operations.
• Feedback and Mentoring: Providing guidance, feedback, and support to junior chefs and kitchen staff, helping them improve their skills and knowledge.
• Collaboration with Front-of-House: Coordinating with waitstaff and restaurant management to ensure that dishes are ready on time and meet customer expectations.
• Adapting to Feedback: Taking constructive criticism from senior chefs and management to continuously improve cooking methods and kitchen operations.

Desired candidate profile

The Chef de Partie is responsible for running a specific Arabic section of the kitchen, ensuring high-quality food preparation and presentation. They play a key role in supporting the Sous Chef and Head Chef while mentoring kitchen staff. This position requires culinary expertise, organizational skills, and a commitment to maintaining kitchen standards.

Every day is different, but you’ll mostly be:

• Prepare food items according to guest orders with consistent quality, following recipes, portioning, and presentation standards.
• Complete mise en place and set up stations for breakfast, lunch, and dinner service.
• Start pre-prepared food items, ensuring they are prepared to estimated needs and not overproduced.
• Train, motivate, and supervise kitchen employees, ensuring all cultural and core standards are met.
• Provide regular feedback and recommend disciplinary actions when necessary.
• Have excellent knowledge of menu creation, maintaining high quality while controlling costs in a high-volume food business
• Collaborate on plans to address food cost issues, control waste, and optimize resource usage.
• Operate and maintain kitchen equipment, including fryers, broilers, ovens, food processors, mixers, and more.
• Ensure all equipment is properly cleaned and maintained to extend its lifecycle.
• Ensure HACCP standards are met and monitored regularly.
• Personally maintain high levels of hygiene, safety, and proper equipment use.
• Date and rotate food containers following company policies, ensuring perishables are stored at proper temperatures.
• Check daily pars, prepare freezer pulls, and set up lines for service.
• Document any out-of-stock items, shortages, or excesses and return unused items to designated storage areas.
• Address issues as they arise, collecting and reporting feedback daily.
• Assist in setting up corrective actions for any identified operational challenges.
• Work independently and support others in achieving shared deadlines and culinary goals.
  

What We need from you:

• Proven experience as a Chef de Partie in Arabic Specialty or similar role.
• Strong culinary knowledge and hands-on experience with various kitchen equipment.
• Ability to lead and motivate a team while ensuring quality and efficiency.
• Knowledge of HACCP standards and food safety regulations.
• Excellent organizational and multitasking abilities.
• Strong attention to detail and commitment to high standards.
• Problem-solving mindset with the ability to work under pressure.