Chef de Partie

1. Culinary Expertise

1. Knowledge of Hot Kitchen Techniques: A strong understanding of cooking methods and techniques specific to hot food preparation, such as grilling, sautéing, roasting, and braising.
2. Menu Knowledge: Expertise in the restaurant's menu, including understanding how to prepare and present all hot dishes.
3. Ingredient Knowledge: In-depth knowledge of various ingredients, spices, and how they complement each other in hot dishes.
4. Recipe Development: Contributing to or assisting with the creation and testing of new dishes for the hot kitchen section.
5. Food Presentation: Ensuring hot dishes are presented beautifully, following both aesthetic and taste guidelines.

2. Kitchen Management

1. Station Management: Overseeing your designated section of the kitchen (e.g., grill, fry, sauté, or roast station), managing food preparation, cooking, and plating.
2. Supervising Junior Staff: Supervising commis chefs, ensuring they are well-trained, efficient, and adhering to kitchen standards.
3. Maintaining Consistency: Ensuring that all hot dishes are cooked and presented consistently, maintaining the restaurant's high standards.
4. Quality Control: Monitoring the quality of ingredients, finished dishes, and overall service to ensure that food quality meets or exceeds expectations.

3. Time Management and Efficiency

1. Managing Multiple Orders: Handling multiple orders simultaneously while ensuring that each dish is completed to perfection.
2. Order Prioritization: Organizing the workflow and prioritizing tasks based on order requirements, ensuring timely and efficient meal service.
3. Working Under Pressure: Remaining calm and focused under pressure, particularly during peak service times, to maintain the quality and efficiency of the kitchen.
4. Coordination with Other Sections: Coordinating with other kitchen sections, such as cold kitchen or pastry, to ensure smooth and efficient operations.

4. Health and Safety Standards

1. Food Safety: Ensuring that all hot food is cooked, stored, and handled according to food safety regulations to prevent contamination and ensure guest safety.
2. Hygiene and Cleanliness: Maintaining a clean and organized workstation, including ensuring all cooking tools, surfaces, and utensils are sanitized properly.
3. Temperature Control: Monitoring food temperatures to ensure that hot dishes are cooked and served at the appropriate temperatures to meet health standards.
4. Compliance with Regulations: Adhering to local health and safety laws, company policies, and guidelines to ensure the kitchen meets all necessary standards.

5. Team Collaboration and Communication

1. Communication with Other Kitchen Staff: Effectively communicating with sous chefs, other chefs de partie, and kitchen assistants to ensure smooth service and kitchen operations.
2. Feedback and Mentoring: Providing guidance, feedback, and support to junior chefs and kitchen staff, helping them improve their skills and knowledge.
3. Collaboration with Front-of-House: Coordinating with waitstaff and restaurant management to ensure that dishes are ready on time and meet customer expectations.
4. Adapting to Feedback: Taking constructive criticism from senior chefs and management to continuously improve cooking methods and kitchen operations.

The Chef de Partie is responsible for running a specific Arabic section of the kitchen, ensuring high-quality food preparation and presentation. They play a key role in supporting the Sous Chef and Head Chef while mentoring kitchen staff. This position requires culinary expertise, organizational skills, and a commitment to maintaining kitchen standards.
Every day is different, but you’ll mostly be:

1. Prepare food items according to guest orders with consistent quality, following recipes, portioning, and presentation standards.
2. Complete mise en place and set up stations for breakfast, lunch, and dinner service.
3. Start pre-prepared food items, ensuring they are prepared to estimated needs and not overproduced.
4. Train, motivate, and supervise kitchen employees, ensuring all cultural and core standards are met.
5. Provide regular feedback and recommend disciplinary actions when necessary.
6. Have excellent knowledge of menu creation, maintaining high quality while controlling costs in a high-volume food business.
7. Collaborate on plans to address food cost issues, control waste, and optimize resource usage.
8. Operate and maintain kitchen equipment, including fryers, broilers, ovens, food processors, mixers, and more.
9. Ensure all equipment is properly cleaned and maintained to extend its lifecycle.
10. Ensure HACCP standards are met and monitored regularly.
11. Personally maintain high levels of hygiene, safety, and proper equipment use.
12. Date and rotate food containers following company policies, ensuring perishables are stored at proper temperatures.
13. Check daily pars, prepare freezer pulls, and set up lines for service.
14. Document any out-of-stock items, shortages, or excesses and return unused items to designated storage areas.
15. Address issues as they arise, collecting and reporting feedback daily.
16. Assist in setting up corrective actions for any identified operational challenges.
17. Work independently and support others in achieving shared deadlines and culinary goals.

What We Need From You:

1. Proven experience as a Chef de Partie in Arabic Specialty or similar role.
2. Strong culinary knowledge and hands-on experience with various kitchen equipment.
3. Ability to lead and motivate a team while ensuring quality and efficiency.
4. Knowledge of HACCP standards and food safety regulations.
5. Excellent organizational and multitasking abilities.
6. Strong attention to detail and commitment to high standards.
7. Problem-solving mindset with the ability to work under pressure.