Chef De Partie
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Key skills for this role
About the Role
AMWAJ Group of Companies is seeking a Chef De Partie to manage the salad section of the kitchen in a high-volume contract catering environment in Ras Laffan, Qatar. The role involves food preparation, supervising junior staff, and maintaining hygiene standards.
Key Skills for This Role
Responsibilities
- Manage the SALAD section of the kitchen and ensure consistent, high quality food preparation
- Plan and execute menu items, oversee mise en place, cook dishes according to company standards
- Maintain portion and presentation consistency
- Supervise and train junior kitchen staff
- Coordinate with other sections to ensure smooth service
- Adhere strictly to hygiene, food safety, and HSE procedures
- Monitor inventory levels for the section, assist with stock rotation and wastage control
- Support the Head Chef or Sous Chef with daily kitchen operations
Requirements
- Strong experience with SALAD section experience as Salad Chef/Garde Manger
- Willing to be assigned in Ras Laffan
- Proficiency in food preparation, plating, and presentation, with attention to portion control and consistency
- Knowledge of food safety, hygiene, and HSE standards, including proper storage, handling, and cleanliness practices
- Experience supervising and training junior kitchen staff, with the ability to delegate tasks and support teamwork under pressure
- Capability to follow menus and recipes, assist with menu planning, and adapt to special dietary or cultural requirements
- Basic inventory and stock control skills, including monitoring section supplies and minimizing food waste
- Relevant culinary qualification or diploma from an accredited institution; professional certifications in food safety are an advantage
Full Job Posting
Responsibilities
- Responsible for managing a SALAD section of the kitchen and ensuring consistent, high quality food preparation.
- Planning and executing menu items, overseeing mise en place, cooking dishes according to company standards, and maintaining portion and presentation consistency.
- Supervises and trains junior kitchen staff, coordinates with other sections to ensure smooth service, and adheres strictly to hygiene, food safety, and HSE procedures.
- Monitors inventory levels for the section, assists with stock rotation and wastage control, and supports the Head Chef or Sous Chef with daily kitchen operations.
Qualifications
- Strong experience with SALAD section experience as Salad Chef/Garde Manger
- Willing to be assigned in Ras Laffan
- Proficiency in food preparation, plating, and presentation, with attention to portion control and consistency.
- Knowledge of food safety, hygiene, and HSE standards, including proper storage, handling, and cleanliness practices.
- Experience supervising and training junior kitchen staff, with the ability to delegate tasks and support teamwork under pressure.
- Capability to follow menus and recipes, assist with menu planning, and adapt to special dietary or cultural requirements.
- Basic inventory and stock control skills, including monitoring section supplies and minimizing food waste.
- Relevant culinary qualification or diploma from an accredited institution; professional certifications in food safety are an advantage.
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