Demi Chef De Partie

Tanqeeb; Manama; On-site; BHD 6,700 - 11,000; Full time

Job summary

Tanqeeb is seeking a Demi Chef de Partie to manage and execute cuisine within their section. The role requires leadership, high-pressure performance, and strict compliance with health and hygiene standards as set by the senior kitchen team.

The Demi Chef de Partie will guide cooks in the section, ensure the quality of dishes, and assist in overseeing preparation, cooking, and presentation under the head chef and sous chef's directives.

Qualifications

• Experience in kitchen leadership and section management.
• Strong organizational skills to perform under pressure.
• Ability to follow and relay orders from senior chefs.

Responsibilities

• Oversee preparation, cooking, and presentation of meals in the Demi Chef de Partie's section.
• Direct cooks in their section and relay orders from the sous chef and head chef.
• Enforce strict health and hygiene standards in the kitchen.
• Instructs cooks in preparation, cooking, garnishing, and presentation of food.
• Monitor sanitation practices to ensure standards and regulations are followed.
• Order or requisition food and supplies to ensure efficient operation.
• Check quality of raw and cooked foods to meet standards.
• Check quantity and quality of received products.
• Undertake additional duties assigned by the Executive Chef or Senior Sous chef.]
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Job description

Job description

The Demi Chef de Partie is responsible for all culinary dishes that are prepared in their section. Because of this, a successful Chef de Partie must be very knowledgeable about his or her specialty, as well as culinary functions in general.

He/She must also be very organized and comfortable working in a high-pressure environment and must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the sous chef and head chef.

A Demi Chef de Partie's primary role is to oversee the preparation, cooking, and presentation of meals in a restaurant. Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes.

Enforcing strict health and hygiene standards in the kitchen; and trouble-shooting any problems that may arise.

Instructs cooks and other workers in the preparation, cooking, garnishing, and presentation of food.

Monitors sanitation practices to ensure that employees follow standards and regulations.

Order or requisition food and other supplies needed to ensure efficient operation.

Checks the quality of raw and cooked food products to ensure that standards are met.

Checks the quantity and quality of received products.

Undertakes additional duties assigned by the Executive Chef or Senior Sous chef.