DCDP - Mediterranean / Western cuisine

RAFFLES; Manama; On-site; BHD 9,000 - 18,000; Full time

Job summary

RAFFLES is seeking an experienced Chef de Partie to lead a section in our fine dining kitchen at The Palm, Bahrain. You will oversee mise-en-place, ensure portion control, and maintain the highest standards of quality and presentation.

You will report to the Chef de Cuisine, supervise a team, train junior cooks, and uphold HACCP and food safety requirements. Fluent English and strong organizational skills are essential.

Qualifications

• Minimum of 2-3 years' experience in a fine dining or luxury hotel kitchen environment.
• Culinary diploma or equivalent qualification from a recognised culinary institution.
• Proven experience in supervising a section of a professional kitchen.
• Excellent knowledge of food safety regulations and HACCP principles.
• Strong attention to detail and commitment to maintaining high-quality standards.
• Proficiency in a variety of cooking techniques and culinary preparations.
• Ability to work effectively under pressure in a fast-paced environment.
• Excellent time management and organisational skills.
• Strong communication skills in English, both verbal and written.

Responsibilities

• Control the section for which responsible.
• Ensure the smooth running of the section and maintain Raffles The Palm Standard.
• Cook food daily according to business requirements.
• Report punctually in correct uniform and name badges.
• Organize shift with the Chef de Partie for mise-en-place and service.
• Receive and execute orders from the Chef de Partie.
• Write daily wine dry store food requisitions and kitchen transfers for approval.
• Maintain high stock rotation and keep section clean and tidy.
• Attend meetings and follow up on any issues with the Executive Chef.
• Ensure adherence to fire hygiene and safety policies.

Skills

Fine dining experience

English communication

Attention to detail

Team supervision

Cooking techniques

Time management

HACCP knowledge

Education

Culinary diploma or equivalent

Tools

Modern kitchen equipment

Job description

Responsibilities

• Control the section for which responsible
• Ensure the smooth running of the section and see that all areas and section maintain the Raffles the Palm Standard
• Cook any food on a daily basis according to business requirements
• To report for duty punctually wearing the correct uniform and name badges at all times
• Organize together with de Chef de Partie the shift on his her section with regards to mise-en-place production and its service
• Take orders from his her Chef de Partie and carry them out in the correct manner
• Together with his her Chef de Partie to write daily wine dry store food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef
• Executive Sous Chef in order to achieve the high stock rotation desired in the section
• Maintain good employee relations and motivate colleagues
• Work to the specifications received by the Chef de Partie regarding portion size quantity and quality as laid down in the recipe index
• Responsible for completing the daily checklist regarding mise-en-place and food storage
• Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef
• Executive Sous Chef
• Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out
• Check the main information board regarding changes in any Banquets or other information re the organization
• Keep the section clean and tidy
• Pass all information to next shift Accidents and sickness to be written in log Book and report to the Executive Chef
• Executive Sous Chef
• Check Commis Chefs on his her section e g regarding personal hygiene
• Assist the Chef de cuisine in composing new recipes and menu ideas
• Have a complete understanding of and adhere to the company s policy relating to fire hygiene and safety
• The above description is not to be regarded as exhaustive
• Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate

Qualifications

• Minimum of 2-3 years' experience in a fine dining or luxury hotel kitchen environment
• Culinary diploma or equivalent qualification from a recognised culinary institution
• Proven experience in supervising a section of a professional kitchen
• Excellent knowledge of food safety regulations and HACCP principles
• Strong attention to detail and commitment to maintaining high-quality standards
• Proficiency in a variety of cooking techniques and culinary preparations
• Ability to work effectively under pressure in a fast-paced environment
• Excellent time management and organisational skills
• Strong communication skills in English, both verbal and written
• Proficiency in using modern kitchen equipment and technologies
• Knowledge of current culinary trends and techniques in fine dining