Chef De Partie

Em Sherif Group; London; On-site; GBP 25,000 - 35,000; Full time

Job summary

Join a prestigious restaurant group as a Chef de partie in London. Responsible for all culinary finishes and ensuring exceptional food quality. The role demands a motivated individual with relevant experience in the food and beverage industry, preferably in a Lebanese/Oriental setting. Ideal for those who thrive in a fast-paced kitchen environment while upholding high standards.

Qualifications

• Minimum of 1 year of experience as a Line cook or 2 years in the F&B industry.
• Good command of English; Arabic is a plus.

Responsibilities

• Responsible for the daily preparation of food items.
• Maintain safety and hygiene standards.
• Assist in inventory control and storage processes.

Skills

Team player

Good communication skills

Ability to cope under pressure

High commitment to ethics

Education

Bachelor’s degree in Hospitality Management

Job description

Direct message the job poster from Em Sherif Group

The Chef de partie must be able to work in a fast-paced environment and is responsible for all Finishing kitchen functions, controlling costs and ensuring Food & Beverage quality and service.

General

• Stay updated on all Em Sherif policies, memos, procedures, specials and promotions, etc.
• Stay updated on all Em Sherif daily formulas
• Report to the Head chef/ Restaurant managerany required BOH maintenance issue
• Attend and participate in daily briefings and other meetings as scheduled
• Report to the Service chef/Head chefany required BOH maintenance issues
• Respect safety and hygiene of Em Sherif premises
• Respect grooming standards
• Maintain a favorable relationship with all Em Sherif employees to foster and promote a cooperative and harmonious working climate conducive to maximizing employee morale, productivity and efficiency

Daily operations

• Responsible for the daily preparation of food items in the designated kitchen area
• Check with Assistant Service chef or Service chef the list of all daily preparations, their priority, special tasks, etc.
• Set up his/her station completely with the appropriate utensils and equipment, according to Em Sherif’s guidelines
• Prepare items for grilling, frying and/or heating (if required)
• Follow standard recipes, portion controls, and storage specifications as set by Em Sherif’s Corporate Chef
• Acknowledge orders and prepare them according to specifications
• Ensure the correct quantities are prepared to meet daily needs
• Serve food in the proper portion size and at the proper temperature as per set recipes
• Prepare all food items as directed in a sanitary and timely manner
• Clean and maintain station while practicing food safety, sanitation and organizational skills
• Ensure cleaning, sanitation, and organization of designated kitchen section, walk-in coolers, and storage areas are done as per Em Sherif’s standards and checklists
• Check with Service chef and/or Assistant Service chef on the list and quantities of daily preparations, special tasks/request, etc.
• Set up respective stations with the appropriate utensils and equipment according to Em Sherif’s guidelines
• Frequently check on respective section’s fridge and freezer’s temperature and record them using the appropriate form
• Make sure all prepared food is stored in its appropriate container and labeled with product name, production and expiry dates
• Stock food items in the proper portion size and at the proper temperature
• Work at efficient and consistent pace
• Ensure timely preparation of all food items at lowest level
• Restock all items as needed throughout the shift
• Assist in opening and closing of the kitchen
• Check with the Assistant Service chef for details about any special events or particular service requests, either upcoming or for that day, in order to prepare for service accordingly
• Ensure that daily Finishing kitchen checklists are completed
• Verify quality, quantity, temperature and presentation are as per set Em Sherif standards before sending items into the dining area to the guest
• Ensure consistency, application of standard recipes and portion control of all menu product items as set by Em Sherif
• Help in any area of the Finishing kitchen/BOH when circumstances dictate

Procurement

• Assist the Assistant Service chef and/or the Service chef in inventory control and requisition orders
• Assist the Assistant Service chef and/or the Service chef in the receiving and/or storage process when necessary

Personal skills and abilities

• High commitment to ethics and confidentiality
• Team player
• Highly motivated and self-starter
• Good written, oral and interpersonal communication skills
• Able to cope under pressure
• Basic knowledge about Microsoft office, POS system, etc.
• Basic knowledge about fire, health and safety procedures
• Able to work standing for several hours
• Neat, clean and well-groomed

Work experience requirements

• Minimum of 1 year of experience as a Line cook or 2 years in the F&B industry, preferably in a Lebanese/Oriental restaurant

Education requirements

• Bachelor’s degree in Hospitality Management preferred, or accumulated years of experience

Good command of English. Arabic is a plus

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Other

• Industries

  Restaurants, Food and Beverage Services, and Food and Beverage Manufacturing

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