شيف دي بارتي (رئيس قسم)

• 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.

Desired Candidate Profile

• 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.