Chef de Partie (Arabic)

at  Capital Motion Restaurants Management LLC

A Chef de Partie is a skilled culinary professional who is responsible for managing a specific section of the kitchen, ensuring that all food is prepared to the highest standards and in a timely manner. Typically, this role is found in larger kitchens or fine-dining establishments. Below is a detailed job description for a Chef de Partie:
Job Title: Chef de PartieJob Overview:
The Chef de Partie oversees a particular section of the kitchen, such as the grill, pastry, or sauce station. They manage the cooking, preparation, and plating of food within their designated area, ensuring consistent quality and adherence to health and safety standards.

Key Responsibilities:

• Food Preparation & Cooking:
• Prepare, cook, and plate dishes in accordance with the restaurant’s menu and recipes.
• Ensure food quality and presentation meet the establishment’s standards.
• Maintain consistency in portion sizes, textures, and flavors.
• Station Management:
• Oversee and manage a specific station (e.g., meat, fish, vegetables, desserts).
• Organize, set up, and break down the workstation during shift changes.
• Ensure that all equipment and tools are properly maintained and sanitized.
• Staff Supervision:
• Supervise junior kitchen staff, including commis chefs, and ensure they are performing their tasks correctly.
• Provide training and guidance to less experienced team members.
• Delegate responsibilities effectively to ensure smooth operations within the kitchen.
• Inventory Control:
• Monitor stock levels and inform the sous chef or head chef when supplies are low.
• Assist with ordering ingredients and ensuring proper storage.
• Ensure minimal waste and proper use of ingredients.
• Health & Safety Compliance:
• Ensure all food is prepared and handled according to health and safety regulations.
• Maintain cleanliness and organization in the kitchen and workstations.
• Adhere to food hygiene practices, including the proper storage and handling of food items.
• Collaboration:
• Work closely with other chefs and kitchen staff to coordinate tasks and ensure smooth operation.
• Assist in creating new menu items or improving current recipes.
• Time Management:
• Ensure that all dishes are prepared and delivered on time.
• Work efficiently under pressure, especially during peak service hours.

Job Type: Full-tim

• Food Preparation & Cooking:
• Prepare, cook, and plate dishes in accordance with the restaurant’s menu and recipes.
• Ensure food quality and presentation meet the establishment’s standards.
• Maintain consistency in portion sizes, textures, and flavors.
• Station Management:
• Oversee and manage a specific station (e.g., meat, fish, vegetables, desserts).
• Organize, set up, and break down the workstation during shift changes.
• Ensure that all equipment and tools are properly maintained and sanitized.
• Staff Supervision:
• Supervise junior kitchen staff, including commis chefs, and ensure they are performing their tasks correctly.
• Provide training and guidance to less experienced team members.
• Delegate responsibilities effectively to ensure smooth operations within the kitchen.
• Inventory Control:
• Monitor stock levels and inform the sous chef or head chef when supplies are low.
• Assist with ordering ingredients and ensuring proper storage.
• Ensure minimal waste and proper use of ingredients.
• Health & Safety Compliance:
• Ensure all food is prepared and handled according to health and safety regulations.
• Maintain cleanliness and organization in the kitchen and workstations.
• Adhere to food hygiene practices, including the proper storage and handling of food items.
• Collaboration:
• Work closely with other chefs and kitchen staff to coordinate tasks and ensure smooth operation.
• Assist in creating new menu items or improving current recipes.
• Time Management:
• Ensure that all dishes are prepared and delivered on time.
• Work efficiently under pressure, especially during peak service hours