Objective

The Chef de Partie will oversee food preparation and manage special requests as directed by the Sous Chef and Head Chef. Working within the Pastry/Kitchen team, the Chef de Partie will help meet short- and medium-term operational goals by maintaining consistently high-quality standards.

Key Responsibilities

• Ensures compliance with food safety regulations, temperature logs, HACCP, ISO 22000, and inventory management practices.
• Maintains food handling, preparation, and storage standards to minimize waste and ensure compliance.
• Provides the Head Chef with daily updates on relevant operational and personnel matters.
• Prepares food items for restaurants, banquets, and special events on time and to the required quality and quantity standards.
• Manages daily requisitions for restaurant supplies as assigned.
• Keeps assigned areas clean, including refrigerators and freezers.
• Minimizes costs by controlling spoilage, waste, and portion sizes, and by ensuring proper storage.
• Reports any necessary repairs or maintenance in the kitchen section.
• Checks function sheets, daily menus, and promotions.
• Monitors the freshness and quality of products and ensures proper storage.
• Ensures smooth operation of the section during the Line Manager’s absence.
• Prepares assigned items for lunch and dinner buffets, special functions, banquets, and restaurants.
• Checks function sheets to ensure food preparation for events is timely and meets quality and quantity standards.
• Conducts inventory checks, ensuring FIFO rotation and proper labeling.
• Carries out duties as assigned by the Head Chef or Sous Chef.
• Trains team members on equipment use, maintenance, and regular cleaning.
• Engages and trains team members on culinary techniques and food preparation methods.
• Fosters team spirit and effective communication across departments.
• Conducts appraisals for direct reports as instructed by the Sous or Head Chef.

Skills

• High school diploma, secondary education, or vocational training.
• Strong understanding of culinary preparation, cooking methods, and product knowledge.
• Prior experience with HACCP, COSHH, ISO 22000, and food safety standards; intermediate food safety certification is a plus.
• Minimum of 3 years of experience in a kitchen environment.
• Fluent in spoken and written English; Arabic is an asset.
• Excellent time management and organizational skills.
• Ability to engage and motivate team members effectively.