Chef De Partie - CP

IHG Hotels & Resorts; Kuwait City; On-site; KWD 12,000 - 18,000; Full time

Job summary

IHG Hotels & Resorts is seeking a Commis Chef to support kitchen operations in Kuwait City. You will ensure food quality, maintain mise en place, and uphold strict hygiene standards in your section while coordinating with the Chef de Partie and other team members.

The role includes daily checks to prevent spoilage, proper storage handling of materials, and contributing to new dish development in line with production plans. You will report safety concerns and assist in other areas as needed.

Qualifications

• Must follow FLS Policy and safety procedures.
• Maintain high levels of hygiene and cleanliness in assigned section.
• Assist in maintaining stock and mise en place per production plan.

Responsibilities

• Checks quality of raw materials and their storage, handling and usage.
• Prevents food spoilage through daily checks and ensures incoming & outgoing food items meet standards.
• Maintains hygiene and cleanliness of the kitchen and section.
• Keeps Chef de Partie informed of issues in assigned section, including equipment and staff matters.
• Assists in other production areas as required and supports the Executive Chef.

Skills

Food hygiene

Mise en Place

Safety compliance

Equipment maintenance

Stock rotation

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.