chef de partie

Hilton

<div>
 Position Purpose
 
 
 To a) support the Head Chef in successfully managing the kitchen &amp; stewarding processes and b) ensure optimal cash profit from safe, high quality meal production in their areas of responsibility.
 
 
 Duties &amp; Key Responsibilities
 
 
 Being a Great Team Member
 
 
 <ul>
 <li>
 Come to work every day with a smile on your face 😊
 </li>
 <li>
 Be a reliable and motivated member of the Food Operations team and a role model for others
 </li>
 <li>
 Communicate clearly and constructively with other team members to help deliver great guest experiences at our hotel
 </li>
 <li>
 Always deliver &lsquo;fair share&rsquo; in team tasks and support colleagues whose workload may temporarily be heavy
 </li>
 <li>
 Every 6 months, rotate to a new &lsquo;Champion&rsquo; area (e.g. Food Safety, Training, CleanStay, rostering) &ndash; our supervisors and Chefs de Partie are responsible for taking ownership of their specialist area and ensuring the hotel is meeting and exceeding expectations in relation to this
 </li>
 <li>
 Coach &amp; train 2 &ndash; 4 Food Operations Team Members, as assigned on a rotating six month schedule
 </li>
 <li>
 In regular (e.g., monthly) departmental leadership meetings, update HOD and/or Team Leader on the performance and progress of &lsquo;coachees&rsquo; and suggest development opportunities for them in the coming months.
 </li>
 <li>
 On-board and supervise assigned &lsquo;coachee&rsquo; team members, ensuring execution of agreed development or performance improvement actions
 </li>
 <li>
 Give praise to high performers on your shifts and show recognition on the spot
 </li>
 <li>
 Provide constructive suggestions/feedback to your Line Manager on products, processes and procedures to contribute to our continuous improvement efforts
 </li>
 <li>
 Be aware of planned team meetings and learning sessions and attend as required
 </li>
 <li>
 Volunteer to participate in company campaigns like Travel with Purpose or TM committees
 </li>
 <li>
 Execute any duties as assigned by the Chief Host&amp; Food Operations Manager
 
 
 
 </li>
 </ul>
 Chef de Partie Specifics
 
 
 <ul>
 <li>
 Be responsible for the management of the assigned kitchen &amp; stewarding area(s) on your shift and the entire kitchen in the absence of the Food Operations Manager
 </li>
 <li>
 Prepare hot and cold food menu items and oversee the preparation of food in assigned kitchen areas during assigned shifts
 </li>
 <li>
 Ensure that all assigned kitchen work areas can deliver the pre-service and service tasks effectively &amp; efficiently, to the required standard, and in line with HACCP standards
 </li>
 <li>
 Visually check the food quality produced during assigned shifts, personally deliver some of the orders to guests and actively ask for feedback
 </li>
 <li>
 Assist the Head Chef in overseeing cleanliness and sanitation in all kitchen &amp; stewarding areas.
 </li>
 <li>
 Help ensure that all team members in Food Operations understand their purpose and are fully equipped with the tools, skills, behaviours, and knowledge required to deliver high quality and efficient meal production
 </li>
 <li>
 Train new Food Operations TMs on processes, products and meal production as per guidance of the Food Operations Manager
 </li>
 <li>
 Hold pre and post shift briefs with the Food Operations team and apply learning during the next shift in the absence of the Food Operations Manager
 </li>
 <li>
 Support the Food Operations Manager in planning, offering and conducting regular trainings on food/kitchen hygiene, and menu offerings for F&amp;B and FO Hosts
 </li>
 <li>
 Preparation of different types of dough, batters, fillings, and creams.
 </li>
 <li>
 Judging the quantity and quality of ingredients needed for pastries, cakes, and desserts.
 </li>
 <li>
 Decorating and plating desserts according to appropriate designs and standards.
 </li>
 <li>
 Maintaining cleanliness, safety, and hygiene in the pastry kitchen.
 </li>
 <li>
 Coordinating with the head chef to receive instructions and organize the work process.
 </li>
 <li>
 Monitoring the inventory and ensuring the availability of necessary ingredients and equipment&rsquo;s.
 </li>
 <li>
 Updating menus and suggesting new pastry items to attract guests.
 </li>
 <li>
 Observing and following the established recipes and procedures to maintain consistency in the product quality.
 
 
 
 </li>
 </ul>
 
 What are we looking for?
 
 
 
 A Chef de Partie serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
 
 
 <ul>
 <li>
 A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role
 </li>
 <li>
 A current, valid, and relevant trade commercial cookery qualification (proof may be required)
 </li>
 <li>
 Strong coaching skills
 </li>
 <li>
 Ability and desire to motivate teams
 </li>
 <li>
 Excellent communication skills
 </li>
 <li>
 NVQ Level 3
 </li>
 <li>
 Achieved Basic Food Hygiene Certificate
 </li>
 <li>
 Supervisory experience
 </li>
 <li>
 Positive attitude
 </li>
 <li>
 Ability to work under pressure
 </li>
 <li>
 Ability to work on own or in teams
 
 
 
 </li>
 </ul>
 It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
 
 
 <ul>
 <li>
 Previous kitchen experience in similar role
 </li>
 <li>
 Intermediate Food Hygiene
 </li>
 <li>
 Knowledge of current food trends
 
 
 
 </li>
 </ul>
 
 What will it be like to work for Hilton?
 
 
 
 Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
 
 
 
 Work Locations
 
 
 
 Hilton Garden Inn Bahrain Bay
 
 
 
 Schedule
 
 
 
 Full-time
 
 
 
 Brand
 
 
 
 Hilton Garden Inn
 
 
 
 Job
 
 
 
 Culinary
</div>

Chef de Partie (Pastry)

komar pot indian restaurent

Job Summary:We are looking for a skilled and passionate Chef de Partie to join our culinary team. The ideal candidate will be responsible for overseeing a specific section of the kitchen, ensuring high-quality food preparation and presentation while maintaining the highest standards of hygiene and safety.Key Responsibilities:<ul><li>Food Preparation: Prepare and cook food to the highest standards, ensuring quality and consistency in taste and presentation.</li><li>Section Management: Oversee a specific section of the kitchen (e.g., grill, pastry, sauce) and manage daily operations within that area.</li><li>Team Collaboration: Work closely with other kitchen staff to coordinate food production and ensure timely service.</li><li>Menu Development: Assist in developing and planning menus, including seasonal dishes and specials, in line with the restaurant&rsquo;s concept.</li><li>Inventory Control: Manage stock levels, including ordering and controlling inventory for your section to minimize waste.</li><li>Training: Train and mentor junior kitchen staff, ensuring they understand recipes, presentation standards, and health and safety guidelines.</li><li>Quality Control: Monitor food quality and presentation, ensuring adherence to the restaurant&rsquo;s standards and guest expectations.</li><li>Hygiene and Safety: Maintain cleanliness and organization in your section, adhering to health and safety regulations and kitchen policies.</li></ul>Work Location: In person

Chef de Partie

Celebrity Cruises

<div>
 
 
 KEY RESPONSIBILITIES
 
 
 
 
 
 <ul>
 <li>
 Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
 </li>
 <li>
 Must have excellent food knowledge and a full understanding of culinary terms.
 </li>
 <li>
 Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
 </li>
 <li>
 Must be proficient in completing tasks, work efficiently and productively.
 </li>
 <li>
 Must be able to work in any section of a kitchen.
 </li>
 <li>
 Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
 </li>
 <li>
 Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
 </li>
 <li>
 Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
 </li>
 <li>
 Control production levels and recommend ideas for improvements and better cost controlling.
 </li>
 <li>
 Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
 </li>
 <li>
 Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
 </li>
 <li>
 Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.
 </li>
 <li>
 Ensures that the HACCP program is carried out correctly.
 </li>
 <li>
 Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food &amp; Beverage Director or the actual inspectors.
 </li>
 <li>
 Reports for duty at assigned times, follows their supervisor&rsquo;s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company&rsquo;s rules and regulations.
 </li>
 </ul>
 
 
 
 
 
 FINANCIAL RESPONSIBILITIES
 
 
 
 
 
 <ul>
 <li>
 This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
 </li>
 <li>
 Identifies potential expense reductions through cost control.
 </li>
 <li>
 Analyzes operational problems and establishes controls.
 </li>
 <li>
 Reviews timesheets and forwards them to the Executive Chef for approval.
 </li>
 <li>
 May prepare a variety of reports and letters utilizing personal computer system and equipment.
 </li>
 <li>
 Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures.
 </li>
 <li>
 Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.
 </li>
 </ul>
 
 
 
 
 
 MOTIVATIONAL RESPONSIBILITIES
 
 
 
 
 
 <ul>
 <li>
 Monitors and manages the various assigned workstation functions.
 </li>
 <li>
 Monitors the assignment of duties and responsibilities to their staff.
 </li>
 <li>
 Observes and evaluates staff and work procedures to ensure quality standards and service are met.
 </li>
 <li>
 Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.
 </li>
 <li>
 Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.
 </li>
 </ul>
 
 
 
 
 
 QUALIFICATIONS AND EDUCATION
 
 
 
 
 
 <ul>
 <li>
 A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred).
 </li>
 <li>
 A culinary school degree is required.
 </li>
 <li>
 Very strong management skills in a multicultural and dynamic environment.
 </li>
 <li>
 Very strong communication, problem solving, decision making, and interpersonal skills.
 </li>
 <li>
 Superior customer service, teambuilding, and conflict resolution skills.
 </li>
 <li>
 Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
 </li>
 <li>
 Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
 </li>
 <li>
 Intermediate computer software skills required.
 </li>
 <li>
 Possess a good understanding of basic accounting principles such as numbering flow, &ldquo;Debits/Credits&rdquo;, adjusting entries, and corrections.
 </li>
 <li>
 Ability to write reports and business correspondence and to establish a good rapport with the ship&rsquo;s Senior Officers and the corporate office.
 </li>
 </ul>
 
 
</div>

Chef De Partie

<div>
 
 
 Key Responsibilities:
 
 
 <ul>
 <li>
 Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
 </li>
 <li>
 Must have excellent food knowledge and a full understanding of culinary terms.
 </li>
 <li>
 Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
 </li>
 <li>
 Must be proficient in completing tasks, work efficiently and productively.
 </li>
 <li>
 Must be able to work in any section of a kitchen.
 </li>
 <li>
 Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
 </li>
 <li>
 Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
 </li>
 <li>
 Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
 </li>
 <li>
 Control production levels and recommend ideas for improvements and better cost controlling.
 </li>
 <li>
 Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
 </li>
 <li>
 Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
 </li>
 <li>
 Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.
 </li>
 <li>
 Ensures that the HACCP program is carried out correctly.
 </li>
 <li>
 Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food &amp; Beverage Director or the actual inspectors.
 </li>
 <li>
 Reports for duty at assigned times, follows their supervisor&rsquo;s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company&rsquo;s rules and regulations.
 </li>
 </ul>
 
 
 
 
 
 
 Qualifications and Skills
 
 
 
 <ul>
 <li>
 A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred).
 </li>
 <li>
 A culinary school degree is required.
 </li>
 <li>
 Very strong management skills in a multicultural and dynamic environment.
 </li>
 <li>
 Very strong communication, problem solving, decision making, and interpersonal skills.
 </li>
 <li>
 Superior customer service, teambuilding, and conflict resolution skills.
 </li>
 <li>
 Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
 </li>
 <li>
 Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
 </li>
 <li>
 Intermediate computer software skills required.
 </li>
 <li>
 Possess a good understanding of basic accounting principles such as numbering flow, &ldquo;Debits/Credits&rdquo;, adjusting entries, and corrections.
 </li>
 <li>
 Ability to write reports and business correspondence and to establish a good rapport with the ship&rsquo;s Senior Officers and the corporate office.
 </li>
 </ul>
 
 
</div>

Marriott International

<div>Additional Information 
Job Number26062903 
Job CategoryFood and Beverage &amp; Culinary 
LocationSheikh Zayed Road, Business Bay, Dubai, United Arab Emirates, United Arab Emirates, 121000 
ScheduleFull Time 
Located Remotely?N 
Position Type Non-Management 
<div>START YOUR JOURNEY WITH US
JW Marriott Marquis Hotel Dubai welcomes you to the heart of the city's lively downtown district with modern luxury and award-winning service. Soaring above Sheikh Zayed Road, our bustling and dynamic 5-star hotel is one of the tallest in the world, consisting of two towers with 1608 rooms and boasts awe-inspiring views of the water and Dubai cityscape. Enjoy a swim in the outdoor pool or a workout in the fitness center before easing tired muscles with a massage at Saray Spa. Sample the flavors of the world at our 10 restaurants and lounges, which offer Japanese, Italian, Indian and Thai cuisine. For those planning an event in downtown Dubai, UAE our hotel offers 80,000 square feet of adaptable space, including a striking ballroom and outdoor venues. Explore, Dubai Mall, Burj Khalifa and Dubai Opera which are all minutes away.
LOVE WHAT YOU DO EVEN MORE
At JW Marriott&reg;, treating guests exceptionally starts with the way we treat our associates. Because we believe it takes people who genuinely love what they do to create a truly extraordinary experience.
Here at JW Marriott Marquis Dubai, we are looking for talented individuals, to join our amazing family and in return we are able to offer you the following:<ul>
<li>An amazing career opportunity to not just work with us but open opportunities worldwide with our extensive portfolio of hotels.</li>
<li>Learning opportunities with some of the best professionals the region has to offer.</li>
<li>We aim to promote our associates within as soon as the opportunity arises, so we hope to see you progress your career in line with our training and promotion schedule.</li>
<li>A competitive salary with excellent benefits which include accommodation, meals on duty, Transportation, and:
<ul><li>World class training and development, including leadership development.</li>
<li>Recognition programs.</li>
<li>Discounted accommodation in over 8,000 hotels all over the world. Yes, 8,000!</li>
<li>Discounted food &amp; drink in all our restaurants and bars.</li>
<li>Discounts for your friends and family.</li>
<li>Unlimited career opportunities (Internationally and locally)</li>
<li>Medical and Life insurance</li>
</ul></li><li>Amazing support to ensure you have all the tools you require to complete your day-to-day tasks.</li></ul>
OUR EXPECTATIONS FROM THE ROLE:<ul>
<li>Set up station properly and on time for each service period and make sure that required mis en place is ready on time.</li>
<li>To monitor stock movement and be responsible for ordering on your section.</li>
<li>To participate in communicating actively within the department.</li>
<li>Make sure all food is prepared by recipes designated by the Sous chef / Chef de cuisine.</li>
<li>Report any change of food quality in the preparation to CDP / Sous chef.</li>
<li>To ensure knowledge of the products, dishes are maintained and communicated to all involved personnel.</li>
<li>Be able to work in another area when needed and take part in cross training when directed.</li>
<li>Actively participate to learn, record and transmit our culinary skills and recipes to junior chefs and apprentices.</li>
<li>To comply with the chef de cuisine / sous chef by implementing a new menu / dishes and new regulations.</li>
<li>Keeps over production and food waste to a minimum, in order to reduce food cost expense.</li>
<li>Report any and all deficiencies in maintenance issue, kitchen equipment functionality and quality of food products to chef de partie / Sous chef immediately.</li>
<li>In the absence of the Chef de Partie to take over his/her responsibilities.</li>
<li>Adhere to all environmental policies and programs as required.</li>
<li>Ensure compliance with food handling and sanitation standards within their respective areas.</li>
<li>Work together with the Chef de Partie on the challenges, which are highlighted every month in the Hygiene Audit.</li>
<li>Proper storage of food.</li>
<li>FIFO (First in first out).</li>
<li>Make sure that all Standards and Procedures are in place and followed.</li>
<li>Temperature control.</li>
<li>Dating and labelling of food items.</li>
<li>Receiving of food, making sure that everything is according to standard.</li>
<li>Maintain decoration that is made out of food.</li>
<li>Apply with the personal and grooming standards of the hotel.</li>
<li>Cleaning and Sanitation of the kitchen.</li>
<li>Overtime will be approved on business demands by the Sous Chef/Chef de Cuisine.</li>
 <li>Any violation of the above mentioned rules will be subject to disciplinary action.</li></ul> 
POSITION SUMMARY
Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.
In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. 
<div>
</div><div>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div></div>

Demi Chef de Partie - Aurom

HealthRIGHT 360

HealthRIGHT 360 gives hope, builds health, and changes lives for people in need by providing comprehensive, integrated, compassionate care that includes primary medical care, mental health services, and substance use disorder treatment.
 
Benefits and perks: 
<ul>
<li>HR360 offers a robust benefits package, including PTO, 15 paid holidays, commuter benefits, retirement plans, and more!</li>
<li>Employees qualify for public loan forgiveness programs</li>
<li>Training and professional development opportunities</li>
<li>Work with mission driven, compassionate colleagues and make a difference every day in the work that you do.</li>
</ul>
JOB SUMMARY
 HealthRIGHT 360, a nonprofit organization and a family of programs, is committed to providing accessible and comprehensive healthcare services to vulnerable populations. Our mission is to tackle systemic barriers to healthcare and promote health equity for all. We offer a wide range of services, including mental health care, residential and outpatient substance use treatment, and primary health services. Additionally, we provide transitional support for individuals re-entering the community after involvement in the criminal justice system. By integrating physical and behavioral health, we empower individuals to overcome challenges by addressing social determinants of health, fostering resilience, and facilitating recovery.
 
The Food Services Department plays a crucial role in promoting the health and well-being of residents through the provision of nutritious and appealing meals. This department is dedicated to creating a supportive and therapeutic environment by ensuring that all dietary needs are met and that meals contribute to the overall recovery process.
 
The Chef De Partie guides a team of staff and clients, executes food preparation, organizes catering in-house operations, ordering, and transporting/budgetary objectives for the agency. Additionally, the Chef De Partie ensures the safety of food handling practices, proper sanitation, utilization of the First In, First Out (FIFO) method and keeps supplies stocked. The Chef De Partie operates with a focus on service and support, takes pride in the quality of their work, holds themselves and others accountable, follows through on obligations, effectively communicates and responds to inquiries, and engages their role with a sense of compassion and partnership to help further the agency’s mission and goals.
 
KEY RESPONSIBILITIES
 
Catering Responsibilities: 
<ul>
<li>Oversee, plan, organize, and execute catering offsite events in collaboration with Food Services Management team.</li>
</ul>
Food Service Responsibilities: 
<ul>
<li>Ensure meals are well balanced, nutritious, and appealing.</li>
<li>Reduce unnecessary costs whenever possible and ensure all production and meal products are staged.</li>
<li>Follow standard production menu. Order food online within budget.</li>
<li>Prepare food for residents and catering as needed.</li>
<li>Drive food services van to transport food, meals, and other supplies between facilities.</li>
<li>Monitor on sites, productivity, etc.</li>
<li>Guides cooks and client volunteers, provide training on safe food handling, proper sanitation, and utilization of the FIFO method of inventory control, and coach team members on proper interaction with clients.</li>
</ul>
Food Storage and Safety Responsibilities: 
<ul>
<li>Manage food storage, proper refrigeration, and inventory control.</li>
<li>Maintain professional safety standards, cleanliness, and sanitation in accordance with health and safety codes.</li>
<li>Coordinate service and repair of equipment.</li>
<li>Notify supervisor of equipment needs.</li>
</ul>
Treatment Setting Responsibilities: 
<ul>
<li>Ensure that all kitchen client workers are familiar with agency and departmental policies, procedures, practices safe food handling and hold clients accountable.</li>
<li>Train and evaluate clients assigned to kitchen. Maintain team spirit and morale within kitchen.</li>
<li>Work as part of the team and perform other functions that further department and agency need.</li>
</ul>
And other duties as assigned.
 
QUALIFICATIONS
 Education, Certification, and Experience
 <ul>
<li>High school diploma or GED or Culinary certificate or degree.</li>
<li>Food Handler certification.</li>
<li>First Aid and CPR certification.</li>
<li>Valid CA driver’s license.</li>
<li>Experience as a chef/head cook/chef de Partie required.</li>
<li>Experience with FIFO method.</li>
</ul>
Knowledge
 <ul>
<li>Industrial kitchen tools and equipment and cooking methods techniques.</li>
<li>Inventory control management.</li>
<li>Volume preparation, portion control, and food preservation.</li>
<li>Nutrition and special dietary requirements.</li>
<li>Health and safety rules in a kitchen.</li>
<li>Knowledge of approaches to recovery such as 12 step, social, or medical models.</li>
</ul>
Skills and Abilities
 <ul>
<li>Proficiency with Microsoft Office applications and internet applications.</li>
<li>Excellent verbal, written, and interpersonal skills.</li>
<li>Integrity to handle sensitive information in a confidential manner.</li>
<li>Excellent organization skills and ability to multitask and juggle multiple priorities.</li>
<li>Ability to lead and run a kitchen effectively.</li>
<li>We will consider for employment qualified applicants with arrest and conviction records.</li>
<li>Must complete a background check and livescan.</li>
</ul>

Chef De Partie - Food Services

The Ned & Ned's Club

<div>
 
 About The Ned Doha:
 
 
 
 Housed within Doha&rsquo;s iconic former Ministry of Interior building, The Ned Doha is not just a hotel &mdash; it is a refined luxury destination where heritage, elegance, and contemporary sophistication come together to create an exceptional experience.
 
 
 With seven distinctive dining concepts, 90 beautifully designed bedrooms, elegant event spaces, and Ned&rsquo;s Club&mdash;our private members&rsquo; club complete with a rooftop terrace, spa, gym, and a breathtaking 30-metre outdoor pool&mdash;The Ned Doha blends heritage, creativity, and modern luxury into one vibrant experience.
 
 
 
 The Role:
 
 
 
 Are you passionate about Italian cuisine and ready to bring your culinary talent to one of Doha&rsquo;s most stylish dining destinations? We are looking for a skilled and enthusiastic Chef de Partie to join the team at Cecconi's Doha, our contemporary Italian restaurant known for its timeless recipes, elegant atmosphere, and vibrant energy.
 
 
 At Cecconi&rsquo;s, we celebrate authentic flavours, quality ingredients, and the joy of sharing beautiful food. If you take pride in your craft and thrive in a dynamic kitchen, we would love to hear from you.
 
 
 
 What You&rsquo;ll Be Doing:
 
 
 
 <ul>
 <li>
 Take ownership of your assigned section and ensure the highest standards of quality and consistency
 </li>
 <li>
 Prepare and present Italian dishes with authenticity, care, and attention to detail
 </li>
 <li>
 Support the Sous Chef and Head Chef in daily kitchen operations
 </li>
 <li>
 Maintain hygiene, safety, and cleanliness standards at all times
 </li>
 <li>
 Train and guide junior team members with patience and professionalism
 </li>
 <li>
 Contribute ideas and creativity while respecting the culinary identity of Cecconi&rsquo;s
 
 
 </li>
 </ul>
 
 About You:
 
 
 
 <ul>
 <li>
 Previous experience as a Chef de Partie in an upscale or high-volume restaurant
 </li>
 <li>
 Experience in Italian cuisine is highly preferred
 </li>
 <li>
 Strong knowledge of fresh ingredients, classic techniques, and modern presentation
 </li>
 <li>
 A team player with a positive attitude and strong work ethic
 </li>
 <li>
 Ability to perform well under pressure in a fast-paced kitchen environment
 
 
 </li>
 </ul>
 
 What&rsquo;s In It for You?
 
 
 
 <ul>
 <li>
 Tax-free annual salary of QAR 31,200
 </li>
 <li>
 Company provided accommodation &amp; transportation
 </li>
 <li>
 21 calendar days annual leave and 11 paid public holidays
 </li>
 <li>
 Sick leave benefits as per Qatar Labour Law
 </li>
 <li>
 Private Medical Insurance for self
 </li>
 <li>
 End of Service benefits
 </li>
 <li>
 Complimentary meals at Neddy&rsquo;s, our team restaurant (breakfast, lunch &amp; dinner)
 </li>
 <li>
 Exclusive hotel and dining rates for you, your family, and friends
 </li>
 <li>
 Outstanding learning, development, and career progression opportunities
 </li>
 <li>
 Reward and recognition programmes
 </li>
 <li>
 The opportunity to work in one of Doha&rsquo;s most iconic lifestyle destinations
 
 
 </li>
 </ul>
 
 Our Culture
 
 
 
 At The Ned Doha, we go beyond celebrating diversity&mdash;we continuously challenge ourselves to be better. Inclusion, respect, and opportunity are at the heart of everything we do, and we are committed to creating a workplace where everyone can thrive.
 
 
 If you&rsquo;re ready to bring your love for Italian cuisine to Cecconi&rsquo;s, we can&rsquo;t wait to meet you.
 
 
 
 Apply now and cook your next chapter with us.
 
 
 
 #DemiChefdePartie #TheNedDoha
</div>

Demi Chef de Partie - Italian Cuisine

Search 513+ Chef de partie jobs near you this June. New roles added regularly across leading industries. Apply today.

513 chef de partie jobs Near Me

Chef de Partie (Pastry)

Chef de Partie

Chef De Partie

Chef De Partie

Demi Chef de Partie - Aurom

Chef De Partie - Food Services

Demi Chef de Partie - Italian Cuisine