Chef de Partie-Kitchen

Job Title: Chef de Partie (CDP) – Kitchen

Reports To: Sous Chef / Head Chef

Job Purpose:
The Chef de Partie is responsible for managing a specific section of the kitchen, preparing and cooking dishes according to the restaurant’s standards, maintaining hygiene and safety, and supporting the smooth operation of the kitchen team.

Key Responsibilities:

• Prepare, cook, and present dishes to the required standard and in a timely manner.
• Manage a specific section of the kitchen (e.g., grill, sauté, pastry, cold section).
• Assist in menu planning, portion control, and quality control.
• Ensure all ingredients and stock are prepped, stored, and rotated according to hygiene standards.
• Maintain kitchen cleanliness and organization, including workstations, equipment, and storage areas.
• Follow all health, safety, and sanitation regulations in the kitchen.
• Support and mentor junior kitchen staff, including Commis Chefs and apprentices.
• Monitor and control food wastage and portion sizes.
• Collaborate with other sections and kitchen team to ensure efficient service.

Job Requirements / Criteria:

• Previous experience as a Chef de Partie or in a similar kitchen role (preferably in fine dining, hotels, or reputable restaurants).
• Strong knowledge of cooking techniques, food preparation, and presentation.
• Ability to work under pressure and in a fast-paced environment.
• Understanding of hygiene, safety, and sanitation standards.
• Strong organizational and time-management skills.
• Team player with good communication skills.
• Culinary qualification or relevant training is preferred.

Job Type: Full-time

Pay: Up to QAR1.00 per month