Job Description

Chef de Partie (Hot Line)
Salary Range: AED 4,000 - 5,000
Job Summary:
We are seeking a skilled and dedicated Chef de Partie (Hot Line) to oversee a specific section of our busy kitchen. In this role, you will be responsible for the preparation, cooking, and presentation of all hot food items from your station, which may include grill, saute, fry, or sauce. You will work closely with the Sous Chef and Head Chef to maintain the highest standards of quality, consistency, and efficiency. The ideal candidate is passionate about culinary arts, thrives under pressure, and possesses excellent leadership and organizational skills.
Key Responsibilities:

• Station Management: Take full responsibility for a specific section of the hot line (e.g., meat, fish, sauces, grill), ensuring all mise en place is prepared to the highest standard before service.
• Food Preparation & Cooking: Prepare and cook dishes according to established recipes and presentation guidelines, ensuring consistency and quality in every plate.
• Quality Control: Taste and inspect all food from your station to ensure it meets quality, flavor, and temperature standards before it is passed to the pass.
• Team Supervision: Supervise and guide Commis Chefs and Demi Chef de Parties working on your station, providing training and support to develop their skills.
• Inventory & Ordering: Assist in managing stock levels, conducting inventory counts, and notifying the Sous Chef of required supplies for your section.
• Health & Safety: Maintain impeccable cleanliness and hygiene in your section, adhering to all HACCP and food safety standards, including proper labeling, dating, and storage of all products.
• Kitchen Efficiency: Work efficiently and collaboratively with other sections to ensure smooth service and timely delivery of all orders.
• Innovation: Contribute creative ideas for new menu items, specials, and improvements to existing dishes.

Qualifications & Requirements:

• Culinary school diploma or equivalent certification.
• Minimum of 2-3 years of experience in a similar role within a high-volume, fast-paced restaurant or hotel kitchen.
• Proven expertise in butchery, grilling, sauteing, and sauce work.
• Strong knowledge of various cooking methods, ingredients, equipment, and procedures.
• Ability to work efficiently under pressure and lead a small team.
• Excellent communication and organizational skills.
• Flexibility to work long hours, including nights, weekends, and holidays.

Skills Required