Chef De Partie

Job Description

Chef De PartieJob Location : BahrainJob Summary :?As a Chef De Partie (CDP) you are responsible supporting the Sous Chef in the kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.?Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes, and preparation techniquesResponsibilities :? Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant? Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.? Coordinates daily tasks with the Sous Chef.? Responsible to supervise junior chefs or Commis.? Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.? Ensure that the production, preparation, and presentation of food are always of the highest quality.? Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.? Full awareness of all menu items, their recipes, methods of production and presentation standards.? Follows good preservation standards for the proper handling of all food products at the right temperature.? Operate and maintain all department equipment and reporting of malfunctioning.? Ensure effective communication between staff by maintaining a secure and friendly working environment.? Establishing and maintaining effective inter-departmental working relationships.? Personally, responsible for hygiene, safety and correct use of equipment and utensils.? Checks periodically expiry dates and proper storage of food items in the section.? Consults daily with Sous Chef and Executive chef on the daily requirements, and about any last-minute events.? Guides and trains the subordinates daily to ensure high motivation and economical working environment.? Daily feedback collection and reporting of issues as they arise.? Assess quality control and adhere to service standards.? Carry out any other duties as required by management.Knowledge, Skills, Abilities :? Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim? Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.? Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.? Should be able to set an example to others for personal hygiene and cleanliness on and off duty.Education and Experience? At least 3 years? experience cooking in a well-established restaurant and/or minimum of 2 years in a supervisory role.? Hotel Management Graduate or Culinary Degree with minimum 2 years certification.Contract length: 12 monthsJob Types: Full-time, Contract

Keyskills :
Knowledgeofallstandardproceduresandpoliciespertainingtofoodpreparationreceivingstorageandsanitation