Chef De Partie

The Chef de Partie is responsible for the operation of the kitchen from preparation of ingredients to cooking and allocation of food until the food serving. The role oversees the inventory control, recipes and ensures production output remains consistent, kitchen efficiency is maintained, ensuring the quality of dishes is as expected, and contributing to the overall success of the culinary operations.

Requirements

• 5 years of working experience
• 3 years of relevant working experience
• 2 years of GCC experience (a plus)
• Comprehensive knowledge of culinary techniques, food preparation methods, and cooking principles
• Skill in menu planning, recipe creation, and dish innovation
• Experience in kitchen management, including inventory control, stock rotation, and equipment maintenance
• Strong leadership skills to supervise and mentor kitchen staff