Chef De Partie - CP

Kimpton; Kuwait; On-site; KWD 8,000 - 16,000; Full time

Job summary

Kimpton Hotels & Restaurants in Kuwait is seeking a Chef de Partie to uphold the quality of raw materials, manage stock rotation, and maintain impeccable hygiene throughout the kitchen. You will support Mise en Place, contribute to ongoing menu development, and ensure safety policies are followed in a high-volume environment.

The role requires close collaboration with the Executive Chef to execute production plans while ensuring consistent standards across the kitchen and maintaining a safe,

Qualifications

• Proven ability to follow FLS safety policies and guidelines.
• Strong understanding of food safety and hygiene standards.
• Experience maintaining stock rotation and preventing spoilage.
• Ability to support the Chef de Partie and maintain Mise en Place according to production plans.

Responsibilities

• Check quality of raw materials and storage.
• Prevent food spoilage through daily checks.
• Keep Chef de Partie informed about equipment and staff issues.
• Prepare Mise en Place as per production plan.
• Assist in creating new dishes and staying updated on market trends.
• Maintain highest hygiene standards in all food preparation areas.
• Ensure cleanliness of assigned section and equipment.
• Rotate stock regularly and comply with safety policies.

Skills

Food safety

Hygiene

Stock rotation

Mise en Place

Tools

Kitchen equipment knowledge

Job description

• Checks the quality of raw materials in his assigned area, as well as their storage, handling and usage.
• Prevents food spoilage through daily checks and ensures that all incoming & outgoing food items are to the agreed standard.
• Keeps the Chef de Partie informed of all aspects of his assigned section, including equipment, working environment, staff problems and department relations.
• Ensures that all kitchen Mise en Place is prepared according to production plan.
• Assists Chef de Partie in creating and developing new dishes and recipes by keeping up with the latest market trends.
• Has full knowledge of all menus being offered in the respective kitchen at any one time.
• To ensure constant rotation of all stocks in the kitchen.
• To ensure highest standards of hygiene are always adhered to throughout Food preparation.
• Responsible for the cleanliness of respective section.
• Ensure all equipment is being maintained and cleaned regularly.
• Always keep work station clear, clean and tidy.
• Ensures Mise en Place is prepared according to production & business needs.
• Assists in other food production areas as and when assigned.
• Perform any other duties as required by the Executive Chef, Executive Sous Chef from time to time.
• Co-operate with the company to achieve compliance with FLS legislation
• Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk
• Read, understand, and implement the relevant sections of the FLS Policy
• Sign the Employees' Declaration having read and understood the relevant sections of the FLS Policy
• Not promote or participate in horseplay, pranks, or practical jokes, which may result in an accident or injury
• Not intentionally or recklessly interfering with anything provided in the interests of safety
• Make careful use of safety equipment, such as gloves, goggles, aprons, overalls, shoes, and so on
• Return safety equipment to its designated storage area after use, and reporting any equipment damage to the supervisor
• Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines
• Not undertake any activity which compromises their personal FLS, or the FLS of others
• Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department.