Chef de Partie Arabic / International Cuisine
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Key skills for this role
About the Role
Prepare, cook, and present Arabic and International dishes according to established recipes and quality standards. Manage and oversee the assigned kitchen section during prepara.
Key Skills for This Role
Responsibilities
- Prepare, cook, and present Arabic and International dishes according to established recipes and quality standards
- Manage and oversee the assigned kitchen section during preparation and service
- Ensure food is prepared and served on time while maintaining consistency in taste, quality, and presentation
- Assist the Sous Chef and Executive Chef in daily kitchen operations
- Supervise, train, and support Commis Chefs and kitchen assistants
- Monitor stock levels, minimize food wastage, and report requisition requirements
- Ensure compliance with HACCP, food safety, sanitation, and hygiene standards
- Maintain cleanliness and organization of the work area and kitchen equipment
- Participate in menu development, recipe standardization, and food tastings
- Ensure proper storage, labeling, and rotation of food items (FIFO)
- Handle guest requests and special dietary requirements whenever required
- Maintain a positive and professional working relationship with all team members
Requirements
- Experience as a Chef de Partie in Arabic and International cuisine
- Knowledge of HACCP and food safety standards
- Ability to supervise and train junior kitchen staff
- Experience in menu development and recipe standardization
Full Job Posting
Key Responsibilities
- Prepare, cook, and present Arabic and International dishes according to established recipes and quality standards
- Manage and oversee the assigned kitchen section during preparation and service
- Ensure food is prepared and served on time while maintaining consistency in taste, quality, and presentation
- Assist the Sous Chef and Executive Chef in daily kitchen operations
- Supervise, train, and support Commis Chefs and kitchen assistants
- Monitor stock levels, minimize food wastage, and report requisition requirements
- Ensure compliance with HACCP, food safety, sanitation, and hygiene standards
- Maintain cleanliness and organization of the work area and kitchen equipment
- Participate in menu development, recipe standardization, and food tastings
- Ensure proper storage, labeling, and rotation of food items (FIFO)
- Handle guest requests and special dietary requirements whenever required
- Maintain a positive and professional working relationship with all team members
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