barista

safety officer

chef

branch manager

pastry and bakery chef

chef de partie

Raffles Hotels & Resorts

<div>
 
 Company Description
 
 
 
 #BeLimitless
 
 
 We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.
 
 
 By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.
 
 
 Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS
 
 
 
 Job Description
 
 
 
 The Chef de Partie is responsible for managing a specific kitchen section and ensuring the highest standards of food quality, presentation, and consistency in line with Raffles &amp; Fairmont brand standards. The role supports the Sous Chef and Chef de Cuisine in daily operations while leading and developing junior chefs.
 
 
 
 Key Responsibilities
 
 
 
 <ul>
 <li>
 Take full responsibility for a designated kitchen section during preparation and service
 </li>
 <li>
 Prepare, cook, and present dishes according to established recipes and luxury presentation standards
 </li>
 <li>
 Supervise, train, and motivate Commis and Demi Chef de Partie team members
 </li>
 <li>
 Ensure food quality, taste, and consistency meet Raffles &amp; Fairmont expectations
 </li>
 <li>
 Maintain strict adherence to HACCP, food safety, and hygiene standards
 </li>
 <li>
 Control food costs by minimizing waste and ensuring proper stock handling (FIFO)
 </li>
 <li>
 Assist in menu planning, recipe development, and new dish trials when required
 </li>
 <li>
 Coordinate with other kitchen sections to ensure smooth service operations
 </li>
 <li>
 Ensure cleanliness, organization, and proper maintenance of kitchen equipment
 </li>
 <li>
 Follow hotel policies, grooming standards, and health &amp; safety regulations
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 Minimum 3&ndash;5 years of professional kitchen experience, including at least 1&ndash;2 years as Chef de Partie or equivalent
 </li>
 <li>
 Experience in a luxury hotel or high-end restaurant is highly preferred
 </li>
 <li>
 Culinary diploma or professional kitchen certification required
 </li>
 <li>
 Strong knowledge of international cuisine (specialty cuisine is an advantage)
 </li>
 <li>
 Proven understanding of HACCP and food safety standards
 </li>
 <li>
 Ability to work flexible shifts, including weekends and public holidays
 </li>
 </ul>
</div>

Chef de Partie

Al Sraiya Holding Group

Job descriptionDuties and responsibilitiesChef de Partie position -Italian Cuisine(Mainly past or pizza)Strong personality- 5 years minimum experience in Italian cuisine (proven)<ul><li>Assist in managing the kitchen, leading team, and preparing technical dishes with large influences involving fermentation knowledge</li><li>Ensure a seamless guest experience while working with the front-of-house team, maintain hygiene and safety standards in the kitchen and collaborate on menu development and contribute creative and innovative ideas</li><li>Ensure efficient and high-quality food production that meets the needs of the restaurant</li><li>Maintain par stock levels, monitor ingredient usage, and minimize food wastage</li><li>Foster collaboration within the culinary department, leveraging collective knowledge to enhance operations. Mentor and coach colleagues to maximize engagement and ensure smooth functioning.</li><li>Enforce strict adherence to hygiene and sanitation guidelines, overseeing proper handling, maintenance, and use of equipment and utensils</li><li>Utilize multi-skilling, multi-tasking, and flexible scheduling techniques to maximize colleague productivity. This approach aims to meet the financial objectives of the department while exceeding guest expectations.</li><li>Minimum 5 years as Chef de Partie in a hotel or large restaurant with good standards</li><li>Experience in Asian cuisine with a strong background in fine dining and Japanese cuisine</li><li>Balance of creativity, precision and leadership with an emphasize on guest interaction</li><li>Excellent knowledge of modern dishes and cooking techniques</li><li>Strong organizational and multitasking skills</li><li>Ability to lead and mentor a young team</li><li>Preferably with experience in luxury international brands</li><li>Qualification in Kitchen Production or Management will be an advantage</li><li>Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential</li></ul>Job Type: Full-timeWork Location: In person

Chef De Partie

PhiMed

Employer: Phi FitStart Date: As soon as possibleAbout usPHI FIT is the Wellness wing of the PHI GROUP. It operates as a Subscription Diet Box and meal prep Kitchen, delivering dietician-curated meals to individuals with specific dietary goals. Formerly known as Avocado House, it has now been rebranded as PHI FIT, joining the Phi Group's portfolio of brands.Job OverviewAs a Chef De Partie at Phi Fit, you will play a crucial role in our kitchen operations. You will work closely with our culinary team to prepare and cook high-quality meals. This role requires attention to detail, teamwork, and a passion for food.Key Responsibilities<ul><li>Chef de Partie is responsible for a particular section or station in the kitchen, such as the grill, saut&eacute;, pastry, or cold station. They manage all aspects of that station including preparation, cooking, and presentation of dishes.</li><li>Responsible for preparing ingredients, executing recipes, and ensuring that the food produced in their section meets the standards of the head chef or sous chef.</li><li>Ensure that all dishes leaving their station are of high quality, properly cooked, seasoned, and presented according to the standards.</li><li>Assist in managing inventory levels for their station, ensuring that ingredients are properly stocked and rotated to maintain freshness and minimize waste.</li><li>Supervise Commis Chefs and kitchen assistants working in their section, providing guidance, training, and supervision as needed.</li><li>Responsible for maintaining cleanliness and hygiene standards in their section of the kitchen, as well as adhering to food safety regulations and guidelines.</li><li>Collaborate with other members of the kitchen team to ensure smooth operations and timely service.</li><li>Effective communication with other members of the kitchen staff is essential to coordinate timing and ensure that all dishes are prepared and served together in a timely manner.</li><li>Chef de Parties must be adaptable and able to handle pressure during busy service periods, adjusting their workflow and priorities as needed to meet the demands of the kitchen and ensure customer satisfaction.</li></ul>Qualifications<ul><li>Culinary work experience in different stations or sections of the kitchen, and overall understanding in kitchen operations.</li><li>Creativity, attention to detail, and a passion for excellence culinary career.</li><li>Strong culinary skills in food preparation, cooking techniques, and recipe execution.</li><li>Ability to work in a fast-paced environment while maintaining high food quality and safety standards.</li><li>Ability to supervise junior kitchen staff to ensure a smooth workflow.</li><li>Strong leadership, communication and teamwork skills.</li><li>Flexibility in work schedule, including evenings, weekends, and holidays.</li></ul>Job Types: Full-time, Permanent

Hot n cool

Job Summary:Responsible for assisting the Chef de Partie or Sous Chef in the preparation, cooking, and plating of hot dishes. Work closely with the Chef de Partie or Sous Chef to ensure the efficient operation of the hot cooking stations in the kitchen. Assist in the preparation, cooking, and plating of hot dishes, maintaining high standards of food quality, taste, and presentation.Key Responsibilities1. Assist the Chef de Partie or Sous Chef in the preparation and cooking of hot dishes, including meats, seafood, poultry, vegetables, and starches, using various cooking techniques such as grilling, saut&eacute;ing, frying, and braising.2. Follow standardized recipes and portion sizes to ensure consistency in flavor, texture, and presentation.3. Support the Chef de Partie in managing the hot cooking stations, ensuring that all equipment, utensils, and ingredients are prepared and organized for efficient service.4. Maintain cleanliness and organization of the hot section, including work surfaces, cooking equipment, and storage areas.5. Assist in plating and garnishing hot dishes according to established presentation standards, ensuring that each plate is visually appealing and ready for service.6. Coordinate with other kitchen staff to ensure that all components of a dish are prepared and assembled correctly before being sent out to the dining area.7. Conduct quality checks on prepared dishes, including taste, texture, and appearance, to ensure that they meet the standards of the restaurant and customer expectations.8. Report any issues or discrepancies to the Chef de Partie or Sous Chef for resolution.9. Work collaboratively with other members of the kitchen team, including Commis chefs, kitchen assistants, and servers, to ensure smooth service operations and timely delivery of hot dishes to guests.10. Adhere to food safety and sanitation standards at all times, including proper handling of food, storage of ingredients, and cleaning of cooking equipment.11. Performs other duties assigned.Qualification, Experience &amp; Knowledge- High school diploma or equivalent.- Previous experience working as a Demi Chef de Partie or Line Cook in a professional kitchen environment, with a focus on hot food preparation.- Basic knowledge of cooking techniques, food safety practices, and kitchen -- Ability to work efficiently in a fast-paced environment and follow instructions from superiors.- Physical stamina and dexterity to stand for long periods and perform tasks such as lifting, chopping, and stirring.- In-depth knowledge of cooking techniques, food safety practices, and kitchen operations.- Excellent organizational and time management abilities to coordinate cooking activities and meet service deadlines.- Attention to detail and commitment to maintaining high standards of food quality, taste, and presentation.- Willingness to work flexible hours, including evenings, weekends, and holidays.- With valid QID, NOC and Food Handling Certificate.Job Types: Full-time, PermanentApplication Question(s):<ul><li>How many experience3 do you have as a Demi Chef De Partie?</li><li>Overall total Experience?</li><li>Do you have valid Food Handling Certificate?</li><li>You can join immediately?</li></ul>Work Location: In person

DEMI CHEF DE PARTIE

Em Sherif Group

<div>
 
 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 &amp; Beverage quality and service.
 
 
 
 
 
 
 General
 
 
 <ul>
 <li>
 Stay updated on all Em Sherif policies, memos, procedures, specials and promotions, etc.
 </li>
 <li>
 Stay updated on all Em Sherif daily formulas
 </li>
 <li>
 Report to the Head chef/ Restaurant manager
 
 
 
 
 any required BOH maintenance issue
 </li>
 <li>
 Attend and participate in daily briefings and other meetings as scheduled
 </li>
 <li>
 Report to the Service chef/Head chef
 
 
 
 
 any required BOH maintenance issues
 </li>
 <li>
 Respect safety and hygiene of Em Sherif premises
 </li>
 <li>
 Respect grooming standards
 </li>
 <li>
 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
 </li>
 </ul>
 
 
 
 
 
 Daily operations
 
 
 <ul>
 <li>
 Responsible for the daily preparation of food items in the designated kitchen area
 </li>
 <li>
 Check with Assistant Service chef or Service chef the list of all daily preparations, their priority, special tasks, etc.
 </li>
 <li>
 Set up his/her station completely with the appropriate utensils and equipment, according to Em Sherif&rsquo;s guidelines
 </li>
 <li>
 Prepare items for grilling, frying and/or heating (if required)
 </li>
 <li>
 Follow standard recipes, portion controls, and storage specifications as set by Em Sherif&rsquo;s Corporate Chef
 </li>
 <li>
 Acknowledge orders and prepare them according to specifications
 </li>
 <li>
 Ensure the correct quantities are prepared to meet daily needs
 </li>
 <li>
 Serve food in the proper portion size and at the proper temperature as per set recipes
 </li>
 <li>
 Prepare all food items as directed in a sanitary and timely manner
 </li>
 <li>
 Clean and maintain station while practicing food safety, sanitation and organizational skills
 </li>
 <li>
 Ensure cleaning, sanitation, and organization of designated kitchen section, walk-in coolers, and storage areas are done as per Em Sherif&rsquo;s standards and checklists
 </li>
 <li>
 Check with Service chef and/or Assistant Service chef on the list and quantities of daily preparations, special tasks/request, etc.
 </li>
 <li>
 Set up respective stations with the appropriate utensils and equipment according to Em Sherif&rsquo;s guidelines
 </li>
 <li>
 Frequently check on respective section&rsquo;s fridge and freezer&rsquo;s temperature and record them using the appropriate form
 </li>
 <li>
 Make sure all prepared food is stored in its appropriate container and labeled with product name, production and expiry dates
 </li>
 <li>
 Stock food items in the proper portion size and at the proper temperature
 </li>
 <li>
 Work at efficient and consistent pace
 </li>
 <li>
 Ensure timely preparation of all food items at lowest level
 </li>
 <li>
 Restock all items as needed throughout the shift
 </li>
 <li>
 Assist in opening and closing of the kitchen
 </li>
 <li>
 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
 </li>
 <li>
 Ensure that daily Finishing kitchen checklists are completed
 </li>
 <li>
 Verify quality, quantity, temperature and presentation are as per set Em Sherif standards before sending items into the dining area to the guest
 </li>
 <li>
 Ensure consistency, application of standard recipes and portion control of all menu product items as set by Em Sherif
 </li>
 <li>
 Help in any area of the Finishing kitchen/BOH when circumstances dictate
 </li>
 </ul>
 
 
 
 
 
 Procurement
 
 
 <ul>
 <li>
 Assist the Assistant Service chef and/or the Service chef in inventory control and requisition orders
 </li>
 <li>
 Assist the Assistant Service chef and/or the Service chef in the receiving and/or storage process when necessary
 </li>
 </ul>
 
 
 
 
 
 Personal skills and abilities
 
 
 <ul>
 <li>
 High commitment to ethics and confidentiality
 </li>
 <li>
 Team player
 </li>
 <li>
 Highly motivated and self-starter
 </li>
 <li>
 Excellent multi-tasking skills
 </li>
 <li>
 Attentive to details
 </li>
 <li>
 Good written, oral and interpersonal communication skills
 </li>
 <li>
 Able to cope under pressure
 </li>
 <li>
 Basic knowledge about Microsoft office, POS system, etc.
 </li>
 <li>
 Basic knowledge about fire, health and safety procedures
 </li>
 <li>
 Able to work standing for several hours
 </li>
 <li>
 Neat, clean and well-groomed
 </li>
 </ul>
 
 
 
 
 
 Work experience requirements
 
 
 <ul>
 <li>
 Minimum of 1 year of experience as a Line cook or 2 years in the F&amp;B industry, preferably in a Lebanese/Oriental restaurant
 </li>
 </ul>
 
 
 
 
 
 Education requirements
 
 
 <ul>
 <li>
 Bachelor&rsquo;s degree in Hospitality Management preferred, or accumulated years of experience
 </li>
 </ul>
 
 Good command of English. Arabic is a plus
 
</div>

brite consult

Requirements:Diploma or Certification in Culinary Arts Minimum 4&ndash;6 years of experience in a professional kitchen Expertise in authentic Italian cuisine Ability to manage a kitchen section (hot kitchen, grill, pasta, etc.) Maintain hygiene and food safety standards (HACCP) Strong knowledge of Italian cooking techniquesJob Type: Full-timeWork Location: In person

Requirements:Diploma or Certification in Culinary ArtsMinimum 2&ndash;4 years of experience in a professional kitchenAssist the Chef de Partie in daily food preparation and cooking activitiesPrepare and cook menu items under supervision ensuring quality and consistencyMaintain cleanliness and organization of the work areaBasic knowledge of Italian cuisine is preferredJob Type: Full-timeWork Location: In person

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