Chef de partie

Responsibilities

Prepare, cook, and present dishes within your assigned section (Continental / Arabic).

Maintain high culinary standards in taste, portioning, and plating.

Assist in menu planning, daily mise-en-place, and inventory management.

Ensure proper food storage, hygiene.

Train and guide junior kitchen staff, ensuring teamwork and efficiency during service.

Collaborate with Sous Chef and Head Chef to maintain smooth kitchen operations and service flow.

Monitor wastage and maintain cost control within the section

Requirements

Diploma or Certificate in Culinary Arts or a related field.

Minimum 3–5 years of experience as Chef de Partie or similar role in a reputed hotel or restaurant.

Expertise in Continental and Arabic cuisine —menu preparation, cooking methods, and presentation.

Strong knowledge of food hygiene, safety standards, and kitchen operations.

Ability to supervise Commis Chefs, manage section operations, and ensure consistent food quality.

Available to join immediately.

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