Chef de Partie
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Key skills for this role
About the Role
Little Bangkok Restaurant in Dubai is seeking a Chef de Partie with Thai cuisine experience to run a kitchen section. Responsibilities include supervising junior chefs, ensuring food quality, and maintaining stock control.
Key Skills for This Role
Responsibilities
- Manage a section within the kitchen with the assistance of a Demi Chef de Partie and Commis Chef
- Ensure that dishes are prepared and cooked according to specific restaurant standards
- Manage the development and supervision of Commis Chefs on the section
- Run and supervise any kitchen section to required standards
- Ensure all preparation of the designated section is complete and ready for each service
- Responsible for orders and maintaining good stock and waste control
- Responsible for quality control of stock and prepared foods
- Execute cooking to expected high standard quickly and efficiently
- Ensure cleanliness and organization of designated section, including fridges
- Support head chef and sous in delivering required standard of food and kitchen operation
- Effectively delegate jobs to junior chefs and apprentices
- Support junior chefs and apprentices in their development
Requirements
- Experience in Thai cuisine
Full Job Posting
Job Overview
- Responsible for running one particular area of the kitchen at any given time.
- The Chef de Partie is expected to cook and to ensure that food goes out during a service.
- Assisted by the Commis Chef who in turn learns the basics of cooking from the Chef de Partie.
- Responsible for cooking, preparing and presenting various dishes.
Duties & Responsibilities
- Run and supervise any kitchen section to the required standards set by management.
- Ensure all preparation of the designated section is complete and ready for each service.
- Responsible for orders and maintaining good stock and waste control.
- Responsible for the quality control of stock and prepared foods.
- Execute cooking to the expected high standard quickly and efficiently.
- Ensure the cleanliness and organization of the designated section, including fridges is monitored and maintained to the required standard.
- Support head chef and sous in delivering required standard of food, and kitchen operation.
- Effectively delegate jobs to junior chefs and apprentices.
- Support junior chefs and apprentices in their development.
- Maintain a positive and pro active attitude at all times.
- Actively seek to improve skills and achieve personal development.
- Comply with all health and safety regulations.
Secondary Job Function
- Perform other duties as necessary and assigned, i.e. special orders, buffet presentation, parties, writing specialty menus for promotions etc.
- Ensure menus for specials and/or brunch are completed weekly.
- Supervise daily cleaning and inventory of walk in, storage and refrigerators.
- Communicate and assist the Head Chef in creating innovative products.
- Involved in all pertinent matters and managing effective operation of all Kitchens and Stewarding operations.
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