to manage a designated kitchen section and ensure high standards of food quality, consistency, and hygiene. The ideal candidate will support the Sous Chef and Executive Chef in daily kitchen operations while supervising junior kitchen staff.
Key Responsibilities
Take full responsibility for managing an assigned kitchen section
Prepare, cook, and present dishes according to set recipes and standards
Ensure mise en place is prepared efficiently for smooth service
Supervise and guide Commis Chefs and Demi Chef de Partie
Maintain high standards of food quality, presentation, and consistency
Ensure compliance with food safety, hygiene, and HACCP standards
Monitor stock levels and assist with inventory control
Minimize food wastage and support cost control initiatives
Coordinate effectively with other kitchen sections during service
Maintain cleanliness and organization of the work area at all times
Requirements
Proven experience as a Chef de Partie or Demi Chef de Partie ready for promotion
Strong knowledge of kitchen operations and food preparation techniques
Ability to work under pressure in a fast-paced environment
Good leadership and team-management skills
Knowledge of food safety and hygiene standards
Flexibility to work shifts, weekends, and holidays
Culinary qualification or relevant training is an advantage
Job Type: Full-time
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