| Job Location | Bahrain |
| Education | Not Mentioned |
| Salary | Not Mentioned |
| Industry | Catering, Food Service, & Restaurant |
| Functional Area | Not Mentioned |
?Job Summary:The Chef de Partie(CDP) is responsible for managing a specific section of the kitchen, ensuringthat dishes are prepared to the highest standard while maintaining efficiencyand consistency. This role requires strong culinary skills, attention to detail,and the ability to work well under pressure. The CDP plays a key role intraining junior staff, maintaining kitchen hygiene, and supporting the overallkitchen operations.KeyResponsibilities:1.????? Food Preparation & Cooking:?????????Oversee a specific section of the kitchen (e.g., grill,sauce, pastry, fish, meat, or vegetables).????????Prepare and cook dishes according to restaurantstandards and recipes.????????Ensure all food is presented attractively and meetsquality expectations.????????Assist in menu development by contributing ideas andsuggestions.????????Ensure food is stored, handled, and prepared incompliance with food safety regulations.2. Kitchen Management & Operations:????????Supervise and coordinate activities within the assignedsection.????????Maintain stock control by monitoring ingredients andplacing orders as needed.????????Ensure that all kitchen equipment in the section isproperly maintained and report any issues.????????Work closely with other kitchen staff to ensure smoothservice and timely food preparation.3. Training & Supervision:????????Train and mentor Commis Chefs and other junior kitchenstaff.????????Ensure that all staff in the section follow health andsafety protocols.?4. QualityControl & Hygiene:?????????Follow all food safety and hygiene regulations, ensuringcleanliness in the kitchen.????????Ensure all ingredients meet quality and freshnessstandards before use.????????Keep the section organized and comply with HACCPguidelines.Qualifications& Skills:????????Proven experience as a Chef de Partie or Demi Chef dePartie in a fine dining restaurant or hotel.????????Strong knowledge of cooking techniques, kitchenoperations, and food safety.????????Ability to work under pressure and manage multiple tasksefficiently.????????Good leadership and training skills to mentor juniorchefs.????????Excellent time management and organizational skills.????????Passion for food, creativity, and a keen eye for detail.
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