CDP- Kitchen

Job Criteria – Chef de Partie (Kitchen)

Position Summary:
The Chef de Partie is responsible for running a specific section of the kitchen, ensuring food is prepared, cooked, and presented to the highest standards while maintaining hygiene and safety regulations.

Key Responsibilities:

• Supervise and manage a particular section of the kitchen (e.g., grill, sauce, pastry).
• Prepare and cook dishes according to the restaurant’s recipes and standards.
• Ensure all ingredients are fresh, properly stored, and prepared before service.
• Oversee and train junior chefs (commis, demi chefs) within the section.
• Maintain cleanliness, order, and hygiene in the workstation at all times.
• Collaborate with the Head Chef and Sous Chef on menu planning and specials.
• Monitor portion control, minimize waste, and ensure cost efficiency.
• Adhere to food safety, HACCP, and health regulations.
• Support other kitchen sections when needed to maintain smooth operations.

Qualifications & Skills:

• Proven experience as a Chef de Partie or similar role in a professional kitchen.
• Strong knowledge of cooking techniques, food preparation, and kitchen operations.
• Ability to work under pressure in a fast-paced environment.
• Excellent organizational and time-management skills.
• Leadership qualities with the ability to guide and train junior staff.
• Creativity and passion for food presentation and innovation.
• Flexibility to work varied shifts, weekends, and holidays.

Job Type: Full-time

Pay: Up to QAR1.00 per month