Chef de Partie - Ajman, United Arab Emirates - Creative HR Consultancy

Creative HR Consultancy
Creative HR Consultancy
Verified Company
Ajman, United Arab Emirates

5 days ago

Ahmed Al-Mansouri

Posted by:

Ahmed Al-Mansouri

beBee Recruiter
Description
Ref. PJ

Job Title
:
Chef de Partie

Reports to
:
Sous Chef or The Executive Chef lead by the Culinary Director

Work location
:
Ajman

Salary
:
AED/Month + benefits
Experience
:3 to 4 years' experience

Interview Mode
:
in-person - Food Trial is part of the Interview Process

Job Summary

The Chef de Partie is responsible for the efficient operation of a specific station, or a set of recipes assigned to her/him.

The role involves preparing, cooking, and plating dishes according to the standardized recipes and maintain highest quality. The Chef de Partie ensures that all meals are consistently excellent and meet the nutritional and taste requirements.


Key Responsibilities:

-
Station Management:

Manage specific kitchen station (e.g., grill, sauté, salad) and ensure all food items are prepared, cooked, and presented according to standardized recipes.

-
Recipe Adherence:

Follow standardized recipes and portion sizes to maintain consistency across all meals and ensure they meet the set nutritional requirements.

-
Food Safety:

Adhere to all food safety and sanitation guidelines, ensuring the station is clean and organized. Practice clean as you go. Report any equipment or safety concerns to the Sous or the Executive Chef.
-
Ingredient Preparation:

Prepare and portion ingredients as per the recipe to ensure smooth and efficient flow of operations. This may include chopping, marinating, and pre-cooking.
-
Quality Control:

Conduct regular taste tests to ensure the dishes meet quality and flavor standards. Make adjustments as necessary.
-
Ordering and Inventory:

Assist in maintaining appropriate stock levels for your station. Communicate inventory needs to the sous chef or procurement team.
-
Team Collaboration:


Collaborate with the kitchen team to coordinate meal production and maintain a smooth workflow, including coordinating with other Chef de Parties and the head chef.

-
Training:

Assist in training junior kitchen staff and ensuring they understand and follow standard operating procedures.
-
Adaptability:

Be flexible and capable of working in a fast-paced, high-volume environment. Be prepared to take on additional responsibilities as needed.
-
Safety and Hygiene:

Adhere to all safety and hygiene protocols, including the use of personal protective equipment (PPE) and safe food handling practices.


Qualifications:

-
Proven experience working as a Chef de Partie or Line Cook in a professional kitchen
:

-
Knowledge of food safety and sanitation standards
:


  • Ability to work well under pressure and meet deadlines.
-
Strong teamwork and communication skills
:


  • Willingness to follow company recipes and standards precisely.
-
A passion for cooking and a commitment to delivering high-quality meals

Working Conditions:
-
Work Environment:

The central kitchen is a fast-paced and high-stress environment, especially during peak meal production times.

Chefs de Partie should be prepared to work in a hot and sometimes crowded kitchen, with various kitchen equipment and appliances in operation.

-
Physical Demands:


The role can be physically demanding, requiring standing for extended periods, lifting heavy pots and pans, and continuous repetitive tasks.

Proper footwear and protective clothing are essential for comfort and safety.
-
Safety Measures:

Adherence to strict safety and hygiene protocols is mandatory.

This includes the use of personal protective equipment (PPE), such as gloves and aprons, as well as adherence to food safety guidelines to prevent accidents and ensure the safety of both staff and consumers.

-
Teamwork:

The kitchen operates as a team, and communication and collaboration with other kitchen staff, including chefs, cooks, and kitchen assistants, are vital for a smooth workflow.

-
Temperature:

The kitchen environment can be hot, so it's essential for Chef de Parties to be accustomed to working in a warm and potentially humid setting.

-
Pressure:

The kitchen often experiences high-pressure situations, especially during meal plan delivery times or busy catering events. Chef de Parties need to maintain focus, stay organized, and handle stress effectively to meet production goals.
-
Cleanliness and Organization:

Maintaining a clean and organized station and following food safety standards are critical. Chefs de Partie should expect to clean and sanitize their workspace regularly.
-
Training and Advancement:


Opportunities for advancement and career growth within the company may be available, but they often depend on performance and experience.

Training in new cooking techniques, recipes, and equipment usage may be provided by the company.


Other Requirements:


  • Since this role involves direct contact with food prepared for the customers, we expect the incumbent to be professionally well groomed. This role is gender specific for men & expected to be clean shaven, if not the Mustache
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