ASIAPOWER OFFICE TIMING: 10.00 AM TO 6.30 PM (MONDAY TO SATURDAY)
Job Overview
The Chef de Partie (CDP) is responsible for managing a specific section of the kitchen, ensuring high-quality food preparation and presentation. The CDP supervises and trains junior chefs, maintains hygiene standards, and ensures food is cooked to perfection while manteining company standards and HACCP regulations.This role requires culinary expertise, leadership, organization, and attention to detail, ensuring efficient operations within the assigned kitchen section.
Responsibilities and Accountabilities
Major Functions & Responsibilities:
-Responsible for preparing and cooking dishes in the assigned section.
-Ensure all food is cooked, garnished, and presented according to company standards.
-Follow recipes and portion control standards to maintain consistency.
-Monitor food temperatures and cooking times to ensure proper cooking and food safety.
-Work closely with the Sous Chef and Executive Sous Chef to plan and execute daily meal production.
DUTIES AND RESPONSIBILITIES:
Kitchen Team Leadership And Training:
-Supervise Demi Chefs and Commis Chefs, ensuring smooth workflow in the kitchen.
-Assign daily tasks and monitor performance to ensure efficiency and quality control.
-Train junior chefs on cooking techniques, hygiene standards, and food safety protocols.
-Ensure effective communication with kitchen team members and other departments.
Inventory and Cost Control:
-Monitor stock levels and inform Sous Chef of any shortages or excess stock.
-Ensure the First In, First Out (FIFO) method is followed for food rotation.
-Minimize wastage and control portion sizes to optimize food cost.
-Assist in receiving and inspecting food supplies for quality and freshness.
Kitchen Hygiene, Safety and Sanitation:
-Maintain strict hygiene and sanitation standards in the kitchen.
-Ensure all food handling, storage, and preparation practices comply with HACCP and company standards.
-Keep workstations clean, organized, and sanitized at all times.
-Ensure all ingredients are labeled, dated, and stored properly to maintain freshness.
-Follow company policies regarding personal hygiene, uniform standards, and cleanliness.
Menu Development And Innovation:
-Implement cost-effective, high-quality menu items, ensuring variety and balance.
-Ensure that the culinary team is trained on new recipes and menu changes.
-Assist the Sous Chef in conducting menu tastings and quality evaluations.
Collaboration And Communication:
-Coordinate with other kitchen sections to ensure a smooth and efficient kitchen operation.
-Communicate any operational challenges, food shortages, or urgent issues to the Sous Chef.
-Work closely with the front-of-house team to ensure timely and accurate meal service.
Catering And Special Events:
-Assist in banquet and buffet preparations, ensuring smooth execution of special events.
-Work with the Sous Chef on customized menus for catering functions.
-Ensure timely and high-quality food production during peak service hours.
Equipment Maintenance And Kitchen Facility Maintenance
-Ensure all kitchen equipment and utensils are used properly and maintained in good condition.
-Report any damaged or malfunctioning equipment to the maintenance team.
-Train staff on proper use and cleaning of kitchen tools and appliances.
UNIFORM REQUIREMENTS:
-A clean and well-pressed chef’s uniform (jacket and pants) must be worn at all times, provided by the employer.
-Chef's jacket should be fully buttoned, free of stains, and in good condition.
-Black or dark-colored chef pants must be properly fitted and well-maintained.
-Non-slip, closed-toe black safety shoes that are water-resistant and easy to clean must be worn.
-A clean and properly tied apron must be worn during food preparation.
- A chef’s hat or hairnet must be worn to prevent hair contamination.
-Disposable gloves must be worn when handling raw food, ready-to-eat food, or cleaning chemicals, ensuring they are changed after each task.
-A visible name tag should be placed on the left side of the chest.
GROOMING STANDARD:
-Hair must be neatly groomed, with long hair tied back securely under a hairnet or chef’s hat.
-Facial hair should be well-trimmed or neatly shaved. If a beard is worn, a beard net is required.
-Hands must be clean, with neatly trimmed nails. No artificial nails or nail polish are allowed.
-Perfume or cologne should be light and not overpowering to avoid affecting food aroma.
-Jewelry should be minimal—only a plain wedding band is allowed. No bracelets, watches, or dangling earrings.
-The uniform must be free of stains, rips, and wrinkles before each shift.
Qualification
Educational Requirements:
-Diploma or Certificate in Culinary Arts or relevant field.
-HACCP or Food Safety certification is preferred.
Work Experience:
-Minimum 3 to 5 years of experience in a high-volume kitchen.
-Previous experience as a Demi Chef or similar role is required.
-Experience in the GCC hospitality industry is a plus.
Desirable:
-Excellent interpersonal, communications, analytical, leadership and organization skills
-Fluency in verbal and written English (Arabic is a plus)