Demi Chef de Partie

To assist in creating optimum customer satisfaction by providing the highest standard of food quality and presentation at the same time maximising the profit margins through effective management of all kitchen functions.

Specific Job Responsibilities

• Directs and controls all supervised kitchen staff to ensure that all the day to day operational matters are handled on time and guest expectations are met.
• Co-ordinates with Outlet Managers in ensuring that specific restaurant operations function efficiently and on time.
• Monitors the consistency of preparation and presentation in all food production areas to ensure that they conform to the requisite standards.
• Liaises with purchasing and suppliers to ensure that all food items ordered are delivered, and are of the appropriate quality at the most competitive price.
• Conducts periodic checks of all food delivery and storage areas to ensure quality of food and standards of hygiene are maintained.
• Assists in the implementation of the annual promotion plan and menu change cycle.
• Helps to ensure that an accurate and up-to-date recipe bank is maintained.
• Assists in menu planning as directed, and utilises sales analysis and menu engineering techniques accordingly.
• Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas.
• Prepares and submits reports as directed by supervisors.
• Conducts frequent kitchen and back of house checks ensuring mise-en-place, production procedures, repair and maintenance, employee grooming and manning levels are in order and takes appropriate action where necessary.
• Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).

Job Types: Full-time, Permanent

Pay: Up to QAR2,000.00 per month