Chef de Partie Arabic / International Cuisine

Prepare, cook, and present Arabic and International dishes according to established recipes and quality standards. Manage and oversee the assigned kitchen section during preparation and service. Ensure food is prepared and served on time while maintaining consistency in taste, quality, and presentation. Assist the Sous Chef and Executive Chef in daily kitchen operations. Supervise, train, and support Commis Chefs and kitchen assistants. Monitor stock levels, minimize food wastage, and report requisition requirements. Ensure compliance with HACCP, food safety, sanitation, and hygiene standards. Maintain cleanliness and organization of the work area and kitchen equipment. Participate in menu development, recipe standardization, and food tastings. Ensure proper storage, labeling, and rotation of food items (FIFO). Handle guest requests and special dietary requirements whenever required. Maintain a positive and professional working relationship with all team members. • Diploma or certification in Culinary Arts or Bachelor in Hospitality. • HACCP or Food Safety Certification preferred. • 3 5 years of culinary experience in upscale or 5-star hotels. • Strong knowledge of cooking techniques and international cuisine standards. • Ability to perform well under pressure and handle busy service periods. • Strong communication skills and ability to work as part of a team. • Time management and multitasking abilities.