Chef de Partie , Demi chef de Partie, commi chef

• Section Management:Overseeing all operations, prep, and service within an assigned station (e.g., Fish, Sauté, or Larder).
• Staff Supervision: Managing and training junior staff, including Commis Chefs and Demi CDPs.
• Quality Control: Ensuring every dish meets established taste, portion, and presentation standards.
• Inventory & Costing:Monitoring stock levels, ordering supplies for the section, and assisting with food cost controls.
• Menu Development: Assisting senior chefs (Head/Sous Chef) in creating new dishes or specials.
• Key Requirements:
• Typically 2–5 years of kitchen experience.
• Strong leadership, delegation, and time management skills.
• Relevant culinary qualifications (e.g., NVQ Level 3 or professional diploma).

Job Types: Full-time, Permanent

Pay: BD200.000 - BD500.000 per month