station chef

Sadeem

We are seeking a skilled and motivated Chef de Partie to join our dynamic culinary team. The ideal candidate will be responsible for managing a specific kitchen station, ensuring the preparation, cooking, and presentation of dishes meet our high-quality standards. The Chef de Partie will work closely with the culinary team, collaborating on menu development, and maintaining a clean and organized kitchen environment.Please whatsapp us on +971564466467 to speed up your application. **Responsibilities:**1. **Station Management:**- Oversee the daily operations of the assigned kitchen station (e.g., grill, saut&eacute;, pastry).- Ensure the timely and accurate preparation of dishes according to established recipes and specifications.2. **Food Preparation:**- Execute cooking techniques to produce high-quality dishes consistently.- Monitor and maintain proper food handling and sanitation practices.3. **Supervision and Training:**- Supervise and mentor Commis Chefs or apprentices working in the station.- Provide training on proper cooking techniques, presentation, and safety protocols.4. **Inventory Control:**- Manage inventory levels for ingredients and supplies within the assigned station.- Communicate with the sous chef or head chef to facilitate timely ordering and restocking.5. **Quality Control:**- Taste and inspect dishes for quality, presentation, and adherence to standards.- Take corrective action to address any inconsistencies or issues with food quality.6. **Health and Safety Compliance:**- Enforce health and safety regulations to maintain a clean and safe kitchen environment.- Ensure proper food storage, handling, and disposal practices.7. **Collaboration:**- Coordinate with chefs from other stations to maintain smooth kitchen operations.- Communicate effectively during peak service times to avoid delays.8. **Menu Development:**- Contribute ideas for new dishes or improvements to existing ones within the assigned station.- Work collaboratively with the culinary team to enhance the overall menu.9. **Time Management:**- Efficiently manage time to meet service demands and ensure timely delivery of dishes.**Qualifications:**- Proven experience as a Chef de Partie or similar role in a professional kitchen.- Culinary degree or equivalent culinary training.- Strong knowledge of cooking techniques, food presentation, and kitchen operations.- Ability to work in a fast-paced environment and handle pressure during peak service times.- Excellent communication and teamwork skills.- Familiarity with health and safety regulations and commitment to maintaining a clean kitchen.If you are a passionate and dedicated chef with a commitment to excellence in culinary arts, we invite you to apply for this exciting opportunity to contribute to our culinary success. Please submit your resume and a cover letter detailing your relevant experience.Job Type: Full-timePay: AED3,500.00 - AED5,000.00 per monthExperience:<ul><li>CDP: 4 years (Required)</li></ul>Language:<ul><li>english (Required)</li></ul>

Chef de Partie

Vogue Hospitality

Duties and Responsibilities of a Chef de Partie1. Food Preparation and Cooking<ul><li>Prepare, cook, and present dishes according to the restaurant&rsquo;s recipes and standards.</li><li>Ensure all food leaving the kitchen is of high quality in taste, texture, and presentation.</li><li>Monitor cooking times and temperatures to ensure consistency and safety.</li><li>Assist in developing new recipes and menu items when required.</li></ul>2. Station Management<ul><li>Manage a specific section of the kitchen (e.g., grill, saut&eacute;, pastry, or vegetable station).</li><li>Maintain organization and cleanliness in the assigned station at all times.</li><li>Ensure all ingredients and equipment are available and in proper working order.</li><li>Monitor portion control to reduce waste and manage food costs.</li></ul>3. Staff Supervision and Training<ul><li>Supervise junior staff such as commis chefs or kitchen assistants within the station.</li><li>Train new team members on techniques, recipes, and hygiene practices.</li><li>Coordinate with other Chef de Parties to ensure smooth kitchen operations.</li></ul>4. Hygiene, Safety, and Compliance<ul><li>Adhere to strict food safety, sanitation, and hygiene standards.</li><li>Follow health and safety guidelines to prevent accidents in the kitchen.</li><li>Ensure proper storage and handling of food items to prevent contamination.</li></ul>5. Inventory and Supply Management<ul><li>Monitor stock levels and notify the sous chef or head chef when supplies are needed.</li><li>Assist in inventory checks and minimize food waste.</li><li>Receive deliveries and inspect ingredients for quality and freshness.</li></ul>6. Collaboration and Communication<ul><li>Work closely with sous chefs and the executive chef to plan and execute daily service.</li><li>Communicate effectively with team members to coordinate service and workload.</li><li>Adapt to changes in menu, customer requirements, or kitchen priorities.</li></ul>7. Professional Development<ul><li>Continuously improve culinary skills and knowledge of new cooking techniques.</li><li>Keep up-to-date with industry trends, ingredients, and kitchen equipment.</li><li>Mentor junior staff and contribute to creating a positive working environment.</li></ul>Job Type: Full-timePay: From QAR3,500.00 per month

Demi chef De Partie

NOVOTEL

Novotel World Trade Centre is looking for an experienced Chef De Partie responsible for overseeing a specific station or section within the kitchen. Skilled culinary professionals who ensure the preparation, cooking, and presentation of dishes meets the established standards of quality, taste, and consistency. The Chef De Partie works under the supervision of the Sous Chef or Head Chef and collaborates with other chefs, cooks, and kitchen staff to deliver exceptional dining experiences for guests <ul> <li>Prepare, cook, and plate dishes according to standardized recipes, menu specifications, and guest preferences.</li> <li>Monitor inventory levels of ingredients and supplies for the assigned station to ensure production requirements are met.</li> <li>Adhere to proper food handling, storage, and sanitation guidelines to maintain a clean and safe working environment.</li> <li>Manage the day-to-day operations of a specific kitchen station, such as grill, saut , pastry, or pantry, with efficiency and organization.</li> <li>Coordinate and communicate with fellow chefs and kitchen staff to ensure timely preparation, cooking, and presentation of dishes during service periods.</li> <li>Maintain the quality and presentation of dishes, adjust seasoning, and taste dishes regularly to uphold culinary standards.</li> <li>Collaborate with the Sous Chef or Head Chef to develop new recipes, dishes, and menu items for seasonal changes, special events, or promotions.</li> <li>Ensure that menu offerings for the assigned station are innovative, visually appealing, and aligned with the culinary concept and brand standards of the hotel.</li> <li>Provide input and feedback on ingredient sourcing, menu costing, portion control, and food presentation techniques.</li> <li>Train and mentor junior cooks, commis chefs, and kitchen apprentices on culinary techniques, recipes, and kitchen operations specific to the station.</li> <li>Foster a culture of teamwork, respect, and continuous learning among kitchen staff to enhance skills, performance, and job satisfaction.</li> <li>Lead by example in demonstrating professionalism, culinary expertise, and a positive attitude in the kitchen.</li> <li>Conduct regular taste tests, quality checks, and plate presentations to ensure that dishes leaving the kitchen meet the hotel's quality standards and guest expectations.</li> <li>Address guest feedback, special requests, and dietary restrictions with attention to detail, accuracy, and a focus on exceeding guest satisfaction.</li> <li>Collaborate with servers, front-of-house staff, and management to maintain open communication and resolve any issues or concerns related to food quality or service.</li> <li>Maintain a clean, sanitary, and organized kitchen station by following cleaning schedules, sanitation protocols, and hygiene standards.</li> <li>Monitor food waste, inventory levels, and kitchen supplies to minimize waste, control costs, and optimize productivity in the kitchen.</li> <li>Assist in menu planning, recipe costing, and ingredient sourcing to create innovative and profitable dishes that align with the hotel's culinary concept and budget.</li> <li>Participate in inventory management, ordering supplies, and vendor relations to ensure availability of fresh ingredients and cost-effective procurement.</li> <li>Collaborate with the Events Team or Banquet chef to plan, prepare, and execute catering orders, special event menus, and private dining experiences.</li> <li>Coordinate with front-of-house staff, event planners, and clients to customize menus, accommodate dietary restrictions, and deliver exceptional culinary experiences.</li> <li>Stay current on culinary trends, industry best practices, and new cooking techniques through professional development, training programs, and culinary competitions.</li> <li>Attend workshops, seminars, and culinary events to expand knowledge, improve skills, and network with other chefs and industry professionals.</li> <li>Proactively seek feedback from peers, mentors, and supervisors to enhance culinary expertise, leadership abilities, and career growth opportunities.</li> </ul>

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

MOVENPICK

The Role
To supervise the assigned station / section, produce a consistent, high quality product, ensure a courteous, professional, efficient and flexible service consistent with M venpick Hotels &amp; Resorts Standards Policies &amp; Procedures in order to maximize guest satisfaction.
Key Deliverables and Responsibilities
Planning &amp; organizing:
<ul>
 <li>The ability to make requisitions of all items needed for the next day, with the assistance of the Junior Sous Chef partie or senior chef on duty.</li>
 <li>The ability to prioritise, plan and organise your daily tasks in order to ensure on time delivery as required.</li>
</ul>
Operations:
<ol>
 <li>The ability to follow instruction and work closely with the senior chef, executive sous chef and executive chef.</li>
 <li>The ability to work closely with the Junior Sous Chef or senior chef in preparing mise en place.</li>
 <li>The ability to work as directed on station of assignment under the appropriate Junior Sous Chef or senior chef.</li>
 <li>To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.</li>
 <li>To wear uniforms according to M venpick standards.</li>
 <li>The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with M venpick established guidelines and standards</li>
 <li>The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. first in first out &amp; if you make the mess, you clean it up</li>
 <li>The ability to follow HACCP guidelines and municipality regulations at all times.</li>
 <li>The ability to follow clean as you go policy and keep work area clean at all times.</li>
 <li>The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.</li>
 <li>The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.</li>
 <li>The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels</li>
 <li>The ability to maintain a cooperative working relationship with fellow employees</li>
 <li>The ability to perform other tasks or projects as assigned by hotel management and staff</li>
 <li>The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover sop</li>
 <li>The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests</li>
 <li>The ability to handle and rotate food according to established procedures.</li>
 <li>The ability to maintain the work area and equipment in a safe and sanitary manner.</li>
 <li>The ability to maintain a positive attitude and a professional disposition.</li>
 <li>The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.</li>
 <li>The ability to prepare and plate items (food orders) received from F&amp;B staff regardless of hand-written or computer printed media in a timely and accurate manner.</li>
 <li>The ability to check and complete mise en place pars in setting up the station.</li>
 <li>The ability to turn off all equipment ensuring no safety hazard has been left behind</li>
 <li>The ability to set up station properly and on time for each service period.</li>
 <li>The ability to make sure all food is prepared by recipes designated by the chef de cuisine or senior chef.</li>
 <li>The ability to make sure quality and quantity meets our standard.</li>
 <li>The ability to notify chef de cuisine or senior chef of any problems or complaints as when they arise.</li>
 <li>The ability to not leave your section without doing the final check.</li>
 <li>The ability to be able to work in another area when needed and take part in cross training when directed.</li>
 <li>The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor</li>
 <li>The ability to all food items for storage must be covered, dated and labelled according established guidelines, standards and checklists.</li>
 <li>The ability to be able to work unsupervised.</li>
 <li>The ability to be able to be flexible to the business demands and working hours.</li>
 <li>The ability to; throughout the working day switch off and clean oven tops, kitchen equipment and work areas as well as all work surfaces.</li>
 <li>The ability to be able to assist and direct the stewards with the daily cleaning tasks.</li>
 <li>Breaks and meals, as laid down in the LSOP. 2 x 15 min. And 1 x 30 min. For lunch and dinner, depending on hours of work</li>
 <li>Follow all kitchen regulations as outlined and directed</li>
 <li>Swipe in and out has to be done in uniform, not before getting changed.</li>
</ol>
Administration:
<ol>
 <li>The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible</li>
 <li>The ability to respond properly in any hotel emergency or safety situation.</li>
 <li>The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise.</li>
 <li>The ability to sign acceptance for tools, knives, uniforms etc. And will pay back to the company for any loss or damage of said equipment.</li>
 <li>Fill out the appropriate log sheets according our standard on a daily base</li>
 <li>Be aware of accident prevention and help enforce safe work habits zero accidents is our goal.</li>
 <li>No employee to be on the property after working hours without signed authorisation from a manager except for meals in the staff cafeteria</li>
 <li>Overtime will be approved on business demands by the chef de cuisine or executive chef</li>
 <li>Any violation of the above mentioned rules will be subject to disciplinary action.</li>
</ol>
Generic Aspects on Hygiene / Personal Safety / Environment/Confidentiality:
<ul>
 <li>Ensure proper care of all equipment and furniture entrusted for Heartists use.</li>
 <li>Be well-familiar with the hotel's policies and procedures, well-acquainted with the physical layout of the hotel and its premises and knowledgeable of the hotel's emergency procedures in regard to fire, medical, bomb threat, black-out and evacuation.</li>
 <li>Knows the safety regulations and ensures their application &amp; ensures the safety of people and property in the hotel.</li>
 <li> </li>
</ul>

Commis I

Yousef Al-Rajhi Group

Chef de Partie – ZARO Riyadh&nbsp;Our Chef de Partie keeps the action sizzling behind the scenes. From rolling parathas to building signature burgers, you’ll deliver quality and speed while keeping the kitchen energy high.&nbsp;<h3>Responsibilities</h3>&nbsp;<ul><li>Prepare and present all food items according to ZARO standards.</li><li>Maintain station setup, portion control, and product rotation.</li><li>Support the Sous Chef in daily operations and ensure efficient service during rush hours.</li><li>Keep your station spotless, organized, and ready for action.</li><li>Work closely with team members and help train junior staff.</li><li>Maintain high levels of hygiene and food safety at all times.</li><li>Actively contribute ideas to enhance menu and service.</li></ul>&nbsp;<h3>Requirements</h3>&nbsp;<ul><li>2+ years of experience in a similar role, preferably in a fast-casual or quick-service environment.</li><li>Knowledge of hot kitchen, grills, or paratha/burger preparation.</li><li>Fun-loving, team-oriented attitude with a strong work ethic.</li><li>Calm under pressure and naturally upbeat with colleagues and guests.</li><li>Willingness to work flexible hours, including weekends.</li></ul>&nbsp;

BSL Scaffolding

Food preparation: Prepare and cook food for their section, following recipes and ensuring timely serviceCleanliness and hygiene: Maintain a clean, organized, and safe working environment in their stationKitchen, saut, grill, Multi Cuisine Items Role: Chef De Partie / Demi Chef De PartieIndustry Type: Engineering &amp; ConstructionDepartment: Food, Beverage &amp; HospitalityEmployment Type: Full Time, PermanentRole Category: Kitchen / F&amp;B ProductionEducationUG: Graduation Not Required

House Cook / Chef

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House Cook / Chef