A Chef de Partie runs a specific section in a kitchen, and report to the Chef.
Chef De Partie (CDP) is responsible for supporting the Head and Sous Chef in a busy kitchen delivering consistently high-quality food, handle purchase orders and ensuring that items arriving should not be received without authorization.
They should ensure the consistent quality and highest standards in the daily preparation and keep up to date with the recipes, new products and preparation techniques.

The role is made up of many varying responsibilities including:

• Preparing, cooking and presenting high quality dishes within the specialty section
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• Managing and training any Commis Chefs
• Assisting with the management of health and safety
• Monitoring portion and waste control
• Assisting with the management of food hygiene practices
• Preparing meat and fish
• Overseeing the maintenance of kitchen and food safety standards.

Requirement for Chef de Partie:
· Minimum 1 years relevant experience.
· Awareness of manual handling techniques.
· Experience of kitchen equipment.
· Awareness of Control of Substances Hazardous to Health Regulations and chemical safety.
· Experience of dangerous equipment such as knives and other elements in kitchen.
· Understandable level of English spoken and written.
General skills Chef de Parties should possess:
· Knowledge and ability to run a section.
· Ability to work without close supervision.
· Good level of numeracy.
· Team management skills
· Positive and approachable manner.
· Ability to manage Commis Chefs.
· High level of attention to detail.
· Ability to produce good quality food in all section’s Good oral communication.
· Team player qualities
· Enthusiasm to develop your own skills and knowledge plus those around you.
· Adaptability to change and willingness to embrace new ideas and processes.
Job Type: Full-time

Ability to commute/relocate:

• Sharjah: Reliably commute or planning to relocate before starting work (Required)

• Preparing, cooking and presenting high quality dishes within the specialty section
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• Managing and training any Commis Chefs
• Assisting with the management of health and safety
• Monitoring portion and waste control
• Assisting with the management of food hygiene practices
• Preparing meat and fish
• Overseeing the maintenance of kitchen and food safety standards