Chef de Cuisine

Roles and responsibilities

Proven experience in Chef de Partie role with excellent use of various cooking methods, ingredients, equipment and processes, and experience in Arabic Cuisine
Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards
Preferably with experience in luxury international brands.
Qualification in Kitchen Production or Management will be an advantage
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred
1. Supervising and Managing a Station:
Overseeing kitchen section: A Chef de Partie is responsible for managing a specific section or station in the kitchen, such as the grill, sauté, pastry, or fish station. They supervise the preparation and cooking of dishes within that section.
Training and guiding junior staff: Provide guidance, mentorship, and training to commis chefs, cooks, or kitchen assistants working within the same section. Ensure that they follow the correct procedures and maintain high standards.
Delegating tasks: Assign specific tasks to junior staff members and ensure that tasks are completed efficiently, on time, and to the correct standard.
Ensuring cleanliness: Oversee cleanliness and organization of the station, including equipment, utensils, and food storage areas. Ensure that food safety and hygiene standards are strictly followed.
2. Food Preparation and Cooking:
Prepare ingredients: Prepare ingredients for the dishes you will be making, including chopping, marinating, and seasoning, ensuring that all prep work is done in a timely and organized manner.
Cook dishes: Cook and assemble food items according to the restaurant’s recipes, ensuring that dishes are prepared to the highest standards of taste, presentation, and consistency.
Plating and garnishing: Plate and garnish dishes according to restaurant standards, ensuring that the food is visually appealing as well as delicious.
Managing food timing: Ensure that dishes are cooked and prepared according to the timing requirements of the kitchen. This includes coordinating with other chefs to ensure that all elements of a dish are ready at the same time.
3. Quality Control:
Maintaining high standards: Ensure that all food leaving the station meets the required quality standards for taste, texture, and presentation.
Portion control: Monitor portion sizes to ensure consistency and cost control. Make sure that food is prepared in the correct amounts without wastage.
Taste testing: Regularly taste dishes and ingredients to ensure seasoning and flavor balance are correct.

Desired candidate profile

Health and Safety Compliance:

• Food safety: Ensure that food preparation follows all health and safety regulations, including proper storage, handling, and cooking temperatures to avoid contamination.
• Hygiene standards: Maintain cleanliness in the kitchen, including washing hands frequently, ensuring that work surfaces and equipment are clean, and that health codes are followed at all times.
• Sanitation: Ensure that the station is cleaned at the end of each shift, including equipment and utensils, to maintain a safe and hygienic kitchen environment.

Skills and Qualities Required:

• Advanced Culinary Skills: Strong knowledge of cooking techniques, food preparation, and kitchen operations. A Chef de Partie should have a deep understanding of ingredients, flavors, and presentation.
• Leadership and Teamwork: Ability to manage a team of junior chefs and kitchen staff, providing direction, support, and motivation while ensuring a smooth workflow within the station.
• Organization and Time Management: Ability to manage multiple tasks efficiently in a high-pressure environment. Organizing prep work, cooking times, and orders is essential for ensuring that everything runs smoothly.
• Attention to Detail: High standards for food quality, presentation, and cleanliness. The Chef de Partie needs to pay attention to small details that elevate the dining experience.
• Problem-Solving: Ability to handle unexpected challenges, such as equipment failure or staff shortages, and find quick solutions without compromising food quality.
• Creativity: A good Chef de Partie should be creative and have the ability to contribute to menu development, adding new ideas or seasonal dishes to enhance the overall offering.
• Physical Stamina: The role requires long hours of standing, working in a hot environment, and sometimes lifting heavy pots or ingredients.