Chef De Partie - CP

CP - Kuwait Al Thuraya City (KWIKF); Kuwait City; On-site; KWD 15,000 - 23,000; Full time

Job summary

IHG in Kuwait is seeking a Kitchen Associate to support the Chef de Partie by maintaining food quality, hygiene, and mise en place across the assigned section. You will monitor raw materials, prevent spoilage, and ensure compliance with safety policies.

The role involves assisting with menu knowledge, stock rotation, and adherence to FLS policies. The position requires daily collaboration with the kitchen team to uphold high standards during production and service, while ensuring a clean,

Responsibilities

• 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.

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.