Chef De Partie

• Manage and oversee the assigned kitchen section to ensure smooth daily operations. • Prepare, cook, and present dishes according to established recipes and quality standards. • Ensure proper mise en place and timely preparation of ingredients. • Maintain high standards of food quality, taste, presentation, and consistency. • Follow food safety, hygiene, sanitation, and HACCP standards. • Monitor stock levels, control food portions, and minimize wastage. • Ensure proper food storage, labeling, and stock rotation using FIFO. • Supervise and guide Commis Chefs and other kitchen staff within the assigned section. • Coordinate with the Head Chef and Sous Chef regarding daily operations and menu requirements. • Maintain cleanliness and ensure proper handling of kitchen equipment. • Proven experience as a Chef de Partie in a restaurant or hotel. • Strong culinary skills and knowledge of kitchen operations. • Ability to supervise and guide junior kitchen staff. • Good knowledge of food safety, hygiene, and quality standards. • Ability to work efficiently under pressure and maintain food quality. • Local candidates with transferable Iqama preferred.