Chef de Partie

General Overview

As Chef De Partie (CDP) primary role is to oversee the preparation, cooking, delivering consistent high-quality food and presentation of the dishes in the restaurant. Duties associated with this role including directing Demi Chefs and Commis in their section in preparing, cooking and presenting dishes: enforcing strict health and hygiene standards in the kitchen; and troubleshooting any problems that may arise

Responsibilities

• Follow all company polices outlined in the Employee Handbook and General Policies and Procedures
• Follow all sanitation and safety standards set forth by the company
• Meet at all times all uniform, appearance, and grooming standards.
• Determine par levels for daily needs, accurately prepares, and communicates prep list, with an average of no more than 2% waste on unused product.
• Clearly communicate orders/needs to station cooks (fry, salad, prep, etc.) with 100% accuracy.
• Prepare and verify that all menu items are prepared according to our company quality standards 100% of the time.
• Within one minute of plating a dish, communicates with the expediter/server when orders are ready for delivery. (For outlets only)
• Follows all receiving and storage of product procedures with 100% accuracy following the receiving and storage standards outlined by the company.
• Follows all end of shift check out procedures with 100% accuracy following the End of Shift Check Out procedures outlined by the company.
• Maintain a good team environment by assisting other team members with their station duties and side work when there is a need and/or when available.
• Assist the Demi’s Chef and Commis in the mise’ n place and production of each station.
• Arrange according to the company and Qatari law the different storage (walk in chiller, Walk in Freezer, Dry Storage, prep stations, etc.)
• Menu knowledge as in for all the ingredients, items and procedures.
• Complete all the trainings for each station in the kitchen and the different shifts.
• Responsible for all the items given by the company (uniform, documents, etc.)
• Scale all wastage in order to fill the wastage logs with the Kitchen Manager in charge.
• Maintain a positive attendance record by reporting to work for assigned shifts 10 minutes prior to scheduled time.
• Service side stations stock inspection and refilling, to be guaranteed that all plates, glasses, crockery condiments and all items/equipment required to run a proper operation/service to the guests / food production
• Participate in all trainings provided by the restaurant and/or outside companies.
• To be fully aware of the Restaurant’s / Central Kitchen Fire Safety Procedures and Health & Safety regulations.
• Ensure the safety of the staff and kitchen equipment at all time.
• Assist the Demi Chef and Commis in all preparations, service and cleaning.
• When the Senior CDP/ Kitchen Manager / Sous Chef / Head Chef is not available the CDP will take over the stations and if the CDP is not available the Demi Chef will take over.
• Supervise and achieve the food cost budget avoiding any unnecessary wastage.
• Assist to the Senior CDP following the company procedures (production list, expirations, temperature logs, wastages, transfers, Requisitions, etc.)
• Train and monitor Commis and Demi Chefs in order to improve their abilities.
• Promote and keep high standards of cleanliness at all times and in each section including the control and use of chemical products.
• Knowledge and able to act upon the fire procedures, as set out by local law.
• Promote teamwork as part of a constructive manner that leads Evergreen to achieve budgets and goals in order to be a market leader and profitable business.
• Knows all items on the menu, as in their production and function in all sections.
• Very well organized and comfortable working in a high-pressure environment and be able to give orders within their section.
• Reliably carry out orders handed down to them by the Sous chef and Head chef.
• Supervise preparation, cooking, and presentation of meals in a Restaurant /Central Kitchen.
• Monitor food stocks and stock movement.
• To promote in the improvement of skills in following recipes, procedures and culinary skills with Commis and Demi Chefs.
• Supervise and assign based in the cleaning schedules for the kitchen the cleaning of the sections and other areas as directed.
• To ensure stock is controlled and rotated following FIFO
• To ensure that mise a place is completed in all stations.
• To report any maintenance issues to the Senior CDP /Kitchen Manager/Sous Chef/Head Chef.
• To be flexible and willing to help other stations at busy times if required within their section.
• To assist in all sections of the kitchen, under supervision of Senior CDP/Kitchen Manager / Sous Chef / Head Chef.
• Observe, mutual respect and speak English at all given duty times.
• Ensuring that all food is labeled clearly and correctly as company standards.
• Any other reasonable duties required by the Senior CDP /Kitchen Manager/ Sous Chef/ Head chef.

Job Type: Full-time

Application Question(s):

• Are you an immediate joiner? If not when is your availability?
• How much is your salary expectation?
• Are you willing to work in Wakra?
• Do you have experience working in a healthy kitchen? If so, how many years of experience do you have?

Education:

• High school or equivalent (Preferred)

Experience:

• Chef de Partie: 1 year (Preferred)

License/Certification:

• QID (Preferred)
• Food Handling Certificate (Preferred)

Location:

• Doha (Required)