JOB SUMMARY:

The Chef de Partie (CDP) is responsible for overseeing a specific section of the kitchen, ensuring the smooth and efficient preparation and presentation of food. As a CDP, you will work alongside a team of chefs to create high-quality dishes, maintain cleanliness and organization, and uphold the kitchen’s standards of safety and hygiene. You will be expected to train and mentor junior staff while ensuring consistency in the quality of dishes. Preferably with fine dining experience to align with the elevated standards and refined presentation expected in such an environment.

SKILLS AND QUALIFICATIONS:

• Proven experience as a Chef de Partie or in a similar role in a high-volume kitchen.
• With fine dining experience to align with the high culinary and service standards.
• Strong culinary skills with a thorough understanding of kitchen procedures, ingredients, and cooking techniques.
• Ability to manage multiple tasks and work well under pressure.
• Strong leadership skills with experience mentoring junior chefs.
• Good understanding of kitchen hygiene, food safety standards, and health regulations.
• Ability to work efficiently both independently and as part of a team.
• Creativity and a passion for food, with a strong desire to improve.
• Relevant culinary qualifications (e.g., Culinary Arts Degree or equivalent).
  Job Type: Full-time
  Pay: AED4,000.00 - AED5,500.00 per mont

• Food Preparation & Cooking:
• Prepare and cook menu items according to recipes and presentation standards.
• Ensure dishes are prepared and presented to the highest standards, with attention to fine dining aesthetics.
• Oversee the preparation of mise en place for your station and ensure that ingredients are correctly stored.
• Section Management:
• Manage the assigned kitchen section (e.g., grill, pastry, fish, sauce, etc.), ensuring efficient workflow.
• Supervise and assist junior kitchen staff in their daily tasks and guide them as needed.
• Ensure correct portioning, proper plating, and quality control on all dishes coming from your station.
• Quality Control & Consistency:
• Maintain consistency in taste, presentation, and quality.
• Check all food before it is sent to the customer to ensure the highest standards are met.
• Inventory & Stock Management:
• Monitor inventory for your section, including ordering, receiving, and storage of ingredients.
• Maintain stock levels and minimize waste by adhering to FIFO (First In, First Out) standards.
• Hygiene & Safety:
• Ensure the kitchen maintains cleanliness, organization, and compliance with food safety and hygiene regulations.
• Adhere to health and safety standards in the kitchen and enforce these standards with the team.
• Team Collaboration:
• Work collaboratively with the Sous Chef and other team members to ensure smooth kitchen operations.
• Assist with the training and development of junior staff and new hires.
• Provide feedback to improve kitchen efficiency and team performance.
• Menu Development:
• Assist the Head Chef and Sous Chef with menu planning, recipe development, and seasonal specials.
• Suggest new menu items or improvements to existing dishes.