scrub-n

Job Title: Chef de Partie (CDP)Job Summary:The Chef de Partie is responsible for managing a specific section of the kitchen, ensuring high-quality food preparation, maintaining hygiene standards, and supporting the overall kitchen operations. The role requires strong leadership, consistency, and attention to detail.Key Responsibilities:<ul><li>Manage and oversee a specific section of the kitchen (hot kitchen).</li><li>Prepare, cook, and present dishes according to the restaurant&rsquo;s standards.</li><li>Ensure all food is prepared consistently and in a timely manner.</li><li>Maintain cleanliness and organization in the assigned section.</li><li>Monitor stock levels and report shortages or wastage.</li><li>Ensure proper storage and labeling of all food items.</li><li>Train and guide junior kitchen staff and commis chefs.</li><li>Follow all health, safety, and hygiene regulations.</li><li>Assist Sous Chef and Head Chef in daily kitchen operations.</li><li>Ensure all equipment is used properly and safely.</li></ul>Requirements:<ul><li>Proven experience as a Chef de Partie or similar role.</li><li>Strong knowledge of cooking techniques and kitchen operations.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Good communication and teamwork skills.</li><li>Strong organizational and time management skills.</li><li>Knowledge of food safety standards (HACCP is a plus).</li></ul>Skills:<ul><li>Leadership and team management</li><li>Attention to detail</li><li>Creativity in food presentation</li><li>Multitasking ability</li><li>Problem-solving skills</li></ul>Working Conditions:<ul><li>Flexible working hours, including weekends and holidays.</li><li>Ability to stand for long hours and work in a hot kitchen environment.</li></ul>Pay: From ﷼3,500.00 per hourWork Location: In person

Chef de Partie (CDP)

Restavo Restaurant Management

WE ARE ACTIVELY HIRING COMMI CHEF (HEAD CHEF &amp; CDPs)Responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.Activities &amp; Responsibilitieso Promote, work, and act in a manner consistent with the mission of Our Restaurant.o Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.o Monitor sanitation practices to ensure that employees follow standards and regulations.o Check the quality of raw or cooked food products to ensure that standards are met.o Check and maintain proper food holding and refrigeration temperature control points.o Estimate amounts and costs of required supplies, such as food and ingredients.o Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.o Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.o Work with Executive Chef to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.o Supervise or coordinate activities of cooks or workers engaged in food preparation.o Ensure that all food and products are consistently prepared and served according to the restaurant&rsquo;s recipes, portioning, cooking, and serving standards.o Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.o Inspect supplies, equipment, or work areas to ensure conformance to established standards.o Order or requisition food, equipment, or other supplies needed to ensure efficient operation.o Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.o Ensure that deliveries are performed in accordance with the restaurant&rsquo;s receiving policies and procedures.o Determine production schedules and staff requirements necessary to ensure timely delivery of services.o Check the quantity and quality of received products.o Determine how food should be presented and create decorative food displays.o Coordinate planning, budgeting, or purchasing for all the food operations.o Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.o Prepare and cook foods of all types, either on a regular basis or for special guests or functions.o Meet with sales representatives (suppliers) to negotiate prices or order supplies.o Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.o Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.o Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for all violations of company policies, rules, and procedures.o Provide orientation of company and department rules, policies, and procedures to new kitchen employees.o Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.Requirements<ul><li>Well experienced and skilled candidate with minimum 2 to 3 years of working experience in the same sector..</li><li>Valid QID</li><li>Valid Food Handler Certificate</li><li>Transferrable Visa/Secondment</li><li>Ready to join immediately</li></ul>Pay: QAR5,500.00 - QAR6,000.00 per monthWork Location: In person

HEAD CHEF/CDP

Qiddiya Investment Company

<div>The Chef de Partie (CDP) is responsible for running a specific section of the kitchen (e.g., Sauce, Grill, Fish, Larder, or Pastry) within the Qiddiya Golf culinary operation. In a world-class 5-star luxury environment, the CDP is the technical expert for their station, ensuring that every item produced meets the exact recipe specifications and presentation standards set by the Executive Chef. This role serves as the first line of leadership, supervising and mentoring Commis Chefs and Demi Chefs to ensure the section runs smoothly, efficiently, and hygienically.
JOB OVERVIEW &ndash; PURPOSE AND SCOPE
The purpose of this position is to deliver operational excellence within a designated culinary station. The scope involves the complete management of that station: from ordering and mise-en-place (prep) to the final cooking and plating during service. The Chef de Partie is accountable for the quality of food leaving their station, the minimisation of waste, and the cleanliness of their physical workspace. They act as the &quot;engine&quot; of the brigade, driving the pace of service.
RESPONSIBILITIES AND DUTIES
Station Management &amp; Cooking
<ul><li>Organise the daily production list for the section, delegating tasks to Commis Chefs to ensure all mise-en-place is ready before service begins.</li><li>
Execute advanced cooking techniques relevant to the station (e.g., butchery for the Grill CDP, sauce emulsification for the Saucier, delicate garnish work for the Larder CDP).</li><li>
Manage the timing of tickets during service, ensuring that food from the section is ready exactly when the Pass calls for it, coordinating perfectly with other stations.</li><li>
Taste every component prepared on the station, adjusting seasoning to ensure it meets the 5-star flavour profile required.</li></ul>
Staff Supervision &amp; Training
<ul><li>Train junior staff (Commis and Demi Chefs) on the correct methods of preparation, knife skills, and plating guides.</li><li>
Monitor the performance of the section team, correcting errors immediately and ensuring that bad habits are not formed.</li><li>
Ensure that the section team adheres to grooming and uniform standards (clean jackets, hats, safety shoes).</li></ul>
Hygiene &amp; Safety (HACCP)
<ul><li>Maintain absolute cleanliness of the station throughout the shift, practising &quot;Clean as you Go.&quot;</li><li>
Ensure all food items are labelled, dated, and stored correctly in the section fridges (FIFO - First In, First Out).</li><li>
Record temperature logs for cooling, reheating, and hot holding specific to the station's equipment.</li><li>
Report any equipment faults (e.g., a burner not lighting, a fridge seal broken) to the Sous Chef immediately.</li></ul>
Cost Control &amp; Inventory
<ul><li>Minimise food waste by ensuring correct portion sizes are weighed and measured.</li><li>
properly utilise trimmings and off-cuts (e.g., using vegetable peels for stock) rather than discarding them.</li><li>
Assist the Sous Chef in the nightly inventory count for the section, identifying items that need to be ordered for the next day.</li></ul> 
REPORTING
<ul><li>Reports Direct to: Sous Chef / Senior Sous Chef.</li><li>
Supervises: Demi-Chef de Partie, Commis Chefs, Culinary Interns.</li><li>
Key Liaisons: Front of House Runners, Stewarding Team.</li></ul> 
 
 
Requirements 
<ul><li>Culinary Diploma or Certificate in Professional Cookery.</li><li>
Minimum of 4&ndash;5 years of total culinary experience.</li><li>
At least 1&ndash;2 years of experience in a Demi Chef or CDP capacity within a 5-star hotel or fine dining restaurant.</li><li>
Experience in multiple sections (Hot and Cold kitchen) is preferred to allow for rotation.</li></ul>
Technical Skills
<ul><li>Specialist Skill: High proficiency in the specific section applied for (e.g., perfect meat temperature control for Grill; pastry tempering for Pastry).</li><li>
Speed: The ability to work cleanly and quickly under extreme pressure.</li><li>
Palate: A developed sense of taste to season food correctly without constant supervision.</li><li>
Knowledge: Understanding of food allergens and cross-contamination prevention.</li></ul>
COMPETENCIES
Core Competencies
<ul><li>Ownership: Taking full responsibility for the station; if a steak goes out wrong, the CDP takes the blame, not the Commis.</li><li>
Timing: The internal clock to know that the fish takes 6 minutes and the garnish takes 2 minutes, and coordinating them to finish together.</li><li>
Leadership: The ability to give clear instructions to a Commis Chef during a busy rush without shouting or losing temper.</li><li>
Organisation: Keeping a fridge organised so that any chef can find any ingredient in 5 seconds.</li><li>
Passion: A genuine desire to produce beautiful food; checking the plating guide to ensure the herb is placed at the exact right angle.</li></ul></div>

Golf- Chef de Partie

brilliant mind events

Job Title: Kitchen Staff (All Levels &ndash; Hajj Season)Job Type: Contract Location: MakkahJob Summary:We are looking for professional kitchen staff across all levels to support high-volume food production during Hajj.Positions Include:Sous Chef, Chef de Cuisine, Pastry Chef, Baker, Butcher, CDP, DCDP, Commis 1/2/3, Kitchen ArtistKey Responsibilities:<ul><li>Prepare and cook food according to standards</li><li>Maintain hygiene and food safety regulations</li><li>Assist senior chefs in kitchen operations</li><li>Ensure timely food production during peak hours</li></ul>Requirements:<ul><li>Valid Iqama &amp; Hajj Permit</li><li>Proven kitchen experience in hotels or catering</li><li>Knowledge of food safety standards</li><li>Ability to work long shifts</li></ul>Job Types: Full-time, Part-time, Permanent, Temporary, ContractApplication Question(s):<ul><li>Do you have Ajeer for providing services during Hajj?</li><li>Do you have a Tashree (Hajj working permit)?</li></ul>Work Location: In person

Kitchen Staff (All Levels – Hajj Season)

KAF CAFE

Job Title: Chef de Partie (CDP)Location: KAF Cafe, Dubai, UAEAbout KAF CafeKAF Cafe is a dynamic and growing caf&eacute; concept focused on delivering high-quality breakfast and caf&eacute;-style dining experiences. We emphasize creativity, consistency, and exceptional food presentation.Job SummaryWe are seeking a skilled and passionate Chef de Partie (CDP) to manage a specific section of the kitchen and support overall food preparation. The ideal candidate must have strong experience in caf&eacute;-style cuisine, maintain high standards, and perform efficiently during busy service hours.Key Responsibilities<ul><li>Manage and oversee a specific kitchen section (hot, cold, pastry, or breakfast)</li><li>Prepare and present high-quality dishes in line with KAF Cafe standards</li><li>Ensure consistency in taste, portioning, and presentation</li><li>Maintain cleanliness and organization of the work station</li><li>Follow all food safety and hygiene standards (HACCP)</li><li>Assist Sous Chef and Head Chef in daily operations</li><li>Monitor stock levels and report shortages</li><li>Train and support junior kitchen staff</li><li>Ensure smooth kitchen workflow during peak hours</li></ul>Requirements<ul><li>Mandatory: 2&ndash;3 years of UAE experience as a Chef de Partie or similar role</li><li>Strong knowledge of breakfast and caf&eacute;-style menus</li><li>Experience in French, Japanese, or Korean fusion cuisine is an advantage</li><li>Good understanding of food safety and hygiene standards</li><li>Ability to work in a fast-paced environment</li><li>Strong teamwork and communication skills</li><li>Flexibility to work shifts, weekends, and holidays</li></ul>Preferred Qualifications<ul><li>Culinary diploma or relevant certification</li><li>Previous experience in a caf&eacute; or casual dining concept</li></ul>What We Offer<ul><li>Competitive salary package</li><li>Career growth opportunities</li><li>Supportive and professional work environment</li></ul>Application Question(s):<ul><li>Do you have a strong background in French, Japanese, and Korean fusion cuisine, along with experience in breakfast menu preparation?</li></ul>Work Location: In person

Chef de Partie

Agthia

<div><h3 class="jobSectionHeader">Job Summary</h3><div>
We are seeking a highly skilled Chef de Partie (CDP) &acirc; BBQ to lead our grill section in a premium fine dining environment. The ideal candidate must have strong expertise in live-fire cooking, smoking techniques, and meat preparation, with the ability to consistently deliver exceptional flavor and presentation.</div><h3 class="jobSectionHeader">
Key Responsibilities</h3><ul><li>
Manage and operate the BBQ and grill section independently during service</li><li>
Prepare and cook meats, seafood, and vegetables using various BBQ techniques</li><li>
Control fire, heat levels, and cooking times to achieve precise doneness</li><li>
Execute smoking techniques for meats using different flavor profiles</li><li>
Handle low-and-slow cooking methods as well as high-heat grilling</li><li>
Prepare marinades, rubs, and sauces to enhance flavor profiles</li><li>
Perform meat preparation including trimming, portioning, and basic butchery</li><li>
Ensure consistency in taste, texture, and presentation according to standards</li><li>
Maintain cleanliness and organization of the BBQ station</li><li>
Monitor stock levels and ensure proper storage of all ingredients</li><li>
Train and supervise Commis chefs and junior staff</li><li>
Follow strict food safety and hygiene standards</li></ul><h3 class="jobSectionHeader">
Requirements &amp; Qualifications</h3><ul><li>
Minimum 3&acirc;5 years of experience in a BBQ/grill-focused role</li><li>
Strong expertise in:</li><li>
Smoking techniques (hot smoking, cold smoking)</li><li>
Low-and-slow cooking methods (brisket, ribs, etc.)</li><li>
Meat cuts, trimming, and portion control</li><li>
Ability to manage temperature control and fire behavior effectively</li><li>
Experience in fine dining or high-end restaurant environments preferred</li><li>
Strong attention to detail and consistency</li><li>
Ability to work under pressure in a fast-paced kitchen</li><li>
Good leadership and communication skills</li></ul><div>
LOCAL CANDIDATES ONLY-KUWAIT</div></div>

Chef De Partie -BBQ

EF ZIN

Commis Chef Job Responsibilities and Duties<ul><li>Assist in basic food preparation tasks such as cutting, chopping, peeling, and cleaning ingredients.</li><li>Support senior chefs (Commis I &amp; II, CDP) in daily kitchen operations.</li><li>Ensure cleanliness of kitchen areas, equipment, and utensils at all times.</li><li>Follow hygiene and food safety standards as per company policy and local regulations.</li><li>Help in receiving and storing food items properly (FIFO method).</li><li>Maintain proper storage and labeling of ingredients.</li><li>Assist in setting up workstations before service and cleaning after service.</li><li>Wash dishes, kitchen tools, and equipment as required.</li><li>Dispose of waste properly and maintain cleanliness in garbage areas.</li><li>Follow instructions from supervisors and complete assigned tasks on time.</li><li>Report any equipment damage or safety issues to the supervisor.</li><li>Support the team during busy operations and ensure smooth kitchen workflow.</li><li>Adhere to company grooming standards and uniform policy.</li></ul>Qualification<ul><li>High school diploma or equivalent; higher certification in culinary arts preferred</li><li>1-2 years of work experience in a similar role</li><li>Good understanding of food, health, and safety regulations</li><li>Excellent communication skills</li><li>Able to lift heavy items</li><li>Able to work holidays and weekends</li></ul>Job Type: Full-timeApplication Question(s):<ul><li>can you join Immediately?</li></ul>Experience:<ul><li>commi III: 1 year (Required)</li></ul>Language:<ul><li>English (Required)</li></ul>Location:<ul><li>Abu Dhabi (Abu Dhabi) (Required)</li></ul>Work Location: In person

Commis III/ HELPER(Lady)

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