Chef de Partie (Hot Kitchen)

The Chef de Partie – Hot Kitchen is responsible for managing and operating the hot kitchen section, ensuring that all dishes are prepared and presented according to the restaurant's standards.

The role requires maintaining food quality, consistency, hygiene, and efficiency during food preparation and service.

· Prepare, cook, and present hot dishes according to approved recipes and standards.

· Ensure consistency in taste, quality, portion size, and presentation.

· Manage all hot kitchen cooking activities including grills, sautéing, frying, roasting, and other cooking methods as required.

· Monitor food preparation to ensure timely service during busy periods.

· Check the quality and freshness of ingredients before use.

· Take full responsibility for the hot kitchen section during assigned shifts.

· Organize daily mise en place and preparation requirements.

· Ensure adequate stock levels for smooth kitchen operations.

· Coordinate with other kitchen sections to maintain efficient workflow.

· Maintain high standards of food quality and presentation.

· Ensure all dishes leaving the kitchen meet company specifications.

· Report any quality concerns or equipment issues to senior chefs.

· Follow all food safety, HACCP, and hygiene regulations.

· Ensure cleanliness of workstations, equipment, and storage areas.

· Practice proper food handling, storage, and rotation procedures (FIFO).

· Comply with health and safety standards at all times.

· Assist in training and guiding Commis Chefs and Kitchen Helpers.

· Support Sous Chef and Head Chef in daily kitchen operations.

· Promote teamwork and maintain a positive working environment.

· Minimum 2–4 years of experience in a similar position.

· Experience in Lebanese, Arabic, Mediterranean, or international cuisine preferred.

· Strong knowledge of hot kitchen operations and cooking techniques.

· Understanding of food safety and hygiene standards.

· Ability to work under pressure in a fast-paced environment.

· Good communication and teamwork skills.

· Food preparation and cooking expertise.

· Time management and organization.

· Attention to detail.

· Ability to multitask.

· Leadership and mentoring abilities.

· Problem-solving skills.

· Food quality and consistency.

· Service speed and efficiency.

· Compliance with hygiene standards.

· Waste and cost control.

· Teamwork and section organization.

Pay: QAR3,500.00 per month