and consistently meets quality and presentation standards.
Maintain food safety and hygiene standards
in accordance with HACCP and kitchen policies.
Monitor portion and waste control
to maintain profit margins.
Assist in menu planning
and development with the Sous Chef and Head Chef.
Keep track of inventory and requisition stock
when necessary.
Train and mentor junior staff
within your section.
Ensure equipment is properly maintained
and report any issues.
Demi Chef de Partie (DCDP)
- Junior Station Chef
General Responsibilities:
Support the Chef de Partie
in running a specific kitchen section.
Prepare ingredients and dishes
under supervision, ensuring accuracy and consistency.
Maintain cleanliness
and organization of your work area.
Follow recipes and presentation standards
as directed by the CDP or Sous Chef.
Comply with health, safety, and hygiene standards
at all times.
Assist in stock rotation and labeling
to reduce waste and ensure freshness.
Learn and develop skills
to eventually lead a section independently.
Handle kitchen equipment responsibly
and report any faults or hazards.
Help with receiving and storing deliveries.
Actively participate in training sessions
and team meetings.
Shared Key Skills & Attributes:
Strong cooking and knife skills
Good organizational abilities
Time management and ability to work under pressure
Attention to detail
Teamwork and communication
Flexibility with shifts and kitchen demands
Job Type: Full-time
Pay: From QAR3,000.00 per month
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