Chef De Partie

The Chef de partie must be able to work in a fast-paced environment and is responsible for all Finishing kitchen functions, controlling costs and ensuring Food & Beverage quality and service.

General

• Stay updated on all Em Sherif policies, memos, procedures, specials and promotions, etc.
• Stay updated on all Em Sherif daily formulas
• Report to the Head chef/ Restaurant manager any required BOH maintenance issue
• Attend and participate in daily briefings and other meetings as scheduled
• Report to the Service chef/Head chef any required BOH maintenance issues
• Respect safety and hygiene of Em Sherif premises
• Respect grooming standards
• Maintain a favorable relationship with all Em Sherif employees to foster and promote a cooperative and harmonious working climate conducive to maximizing employee morale, productivity and efficiency

Daily operations

• Responsible for the daily preparation of food items in the designated kitchen area
• Check with Assistant Service chef or Service chef the list of all daily preparations, their priority, special tasks, etc.
• Set up his/her station completely with the appropriate utensils and equipment, according to Em Sherif’s guidelines
• Prepare items for grilling, frying and/or heating (if required)
• Follow standard recipes, portion controls, and storage specifications as set by Em Sherif’s Corporate Chef
• Acknowledge orders and prepare them according to specifications
• Ensure the correct quantities are prepared to meet daily needs
• Serve food in the proper portion size and at the proper temperature as per set recipes
• Prepare all food items as directed in a sanitary and timely manner
• Clean and maintain station while practicing food safety, sanitation and organizational skills
• Ensure cleaning, sanitation, and organization of designated kitchen section, walk-in coolers, and storage areas are done as per Em Sherif’s standards and checklists
• Check with Service chef and/or Assistant Service chef on the list and quantities of daily preparations, special tasks/request, etc.
• Set up respective stations with the appropriate utensils and equipment according to Em Sherif’s guidelines
• Frequently check on respective section’s fridge and freezer’s temperature and record them using the appropriate form
• Make sure all prepared food is stored in its appropriate container and labeled with product name, production and expiry dates
• Stock food items in the proper portion size and at the proper temperature
• Work at efficient and consistent pace
• Ensure timely preparation of all food items at lowest level
• Restock all items as needed throughout the shift
• Assist in opening and closing of the kitchen
• Check with the Assistant Service chef for details about any special events or particular service requests, either upcoming or for that day, in order to prepare for service accordingly
• Ensure that daily Finishing kitchen checklists are completed
• Verify quality, quantity, temperature and presentation are as per set Em Sherif standards before sending items into the dining area to the guest
• Ensure consistency, application of standard recipes and portion control of all menu product items as set by Em Sherif
• Help in any area of the Finishing kitchen/BOH when circumstances dictate

Procurement

• Assist the Assistant Service chef and/or the Service chef in inventory control and requisition orders
• Assist the Assistant Service chef and/or the Service chef in the receiving and/or storage process when necessary

Personal skills and abilities

• High commitment to ethics and confidentiality
• Team player
• Highly motivated and self-starter
• Excellent multi-tasking skills
• Attentive to details
• Good written, oral and interpersonal communication skills
• Able to cope under pressure
• Basic knowledge about Microsoft office, POS system, etc.
• Basic knowledge about fire, health and safety procedures
• Able to work standing for several hours
• Neat, clean and well-groomed

Work experience requirements

• Minimum of 1 year of experience as a Line cook or 2 years in the F&B industry, preferably in a Lebanese/Oriental restaurant

Education requirements

• Bachelor’s degree in Hospitality Management preferred, or accumulated years of experience

Good command of English. Arabic is a plus