Demi chef de Partie - Banquet / In villa dinning

RAFFLES; Manama; On-site; BHD 600 - 900; Full time

Job summary

RAFFLES is seeking a skilled Chef de Partie to oversee a kitchen section, ensuring smooth operation and adherence to the Palm standards. You will manage mise-en-place, take and execute orders, and coordinate with the Chef de Partie on shifts and stock transfers.

Ideal candidates have a culinary diploma, proven leadership in a professional kitchen, and a strong grasp of HACCP. English communication and ability to work under pressure are essential.

Qualifications

• Experience in Banquet or villa dining kitchen.
• 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.
• Strong communication skills in English, both verbal and written.

Responsibilities

• Control the section to ensure smooth operation and adherence to Raffles standards.
• Cook daily according to business requirements and directives.
• Organize shifts with the Chef de Partie regarding mise-en-place, production and service.
• Take orders from the Chef de Partie and execute them correctly.
• Maintain stock rotation and complete related requisitions and transfers.
• Attend daily/weekly meetings with the culinary team and report equipment issues.
• Keep the section clean and maintain hygiene and safety standards.
• Pass information to the next shift and log incidents or accidents.
• Assist the Chef de cuisine in recipe writing and menu ideas.
• Adhere to fire safety and hygiene policies.

Skills

Food safety HACCP

Team leadership

Kitchen operations

English communication

Mise-en-place

Education

Culinary diploma or equivalent

Tools

Modern kitchen equipment

Job description

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

Experience in Banquet or in villa dinning kitchen 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