Job Summary
The Chef de Partie is responsible for overseeing a specific section of the kitchen, ensuring that all dishes are prepared to the highest standard. This role involves supervising junior kitchen staff, managing inventory for the assigned station, and contributing to menu planning and development.
Key Responsibilities
Food Preparation and Cooking:

• Prepare and cook dishes according to recipes and specifications.
• Ensure all dishes are presented to a high standard and meet the restaurant’s quality and consistency standards.

Station Management:

• Manage and oversee the designated section of the kitchen, including preparation, cooking, and plating of dishes.
• Ensure that all equipment and utensils are in good working condition and properly maintained.

Team Supervision:

• Supervise and train junior chefs and kitchen staff in the section.
• Assign tasks and manage workflow to ensure timely and efficient service.

Inventory and Ordering:

• Monitor and manage inventory for the assigned section, including ordering and stock control.
• Ensure that ingredients are used efficiently to minimize waste.

Hygiene and Safety:

• Maintain high standards of cleanliness and hygiene in the kitchen, following health and safety regulations.
• Ensure proper food storage and handling practices are adhered to.

Quality Control:

• Conduct regular quality checks on dishes and ingredients to ensure consistency and high standards.
• Address any issues or discrepancies in the food preparation process promptly.

Menu Development:

• Assist in the development and testing of new menu items and seasonal dishes.
• Provide feedback and suggestions for menu improvements based on customer preferences and trends.

Collaboration:

• Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and coordination.
• Communicate effectively with front-of-house staff to ensure efficient service.

Qualifications

• Education: Culinary degree or relevant professional training preferred.
• Experience: Minimum 3 years of experience in a similar role, with a strong background in Pastry and Bakery.

Skills:

• Excellent culinary skills and knowledge of cooking techniques.
• Strong organizational and time-management abilities.
• Ability to work under pressure and handle a fast-paced environment.
• Good communication and leadership skills.
• Knowledge of food safety and hygiene regulations.

Job Type: Full-time
Pay: RO300.000 - RO450.000 per month
Application Deadline: 14/09/2024
Expected Start Date: 15/09/2024