Chef De Partie

Power International Holding (PIH); Qatar; On-site; QAR 60,000 - 90,000; Full time

Job summary

Power International Holding (PIH) seeks a Chef de Partie to oversee a kitchen station, from prep to service, ensuring consistency, quality, and timely execution under Head Chef guidance.

You will manage inventory for your section, train junior staff, develop recipes, and uphold health and safety standards while staying abreast of culinary trends and seasonal menu updates.

Qualifications

• Comprehensive knowledge of culinary techniques and cooking principles.
• Ability to plan menus, create recipes, and adapt dishes.
• Experience in inventory control and kitchen maintenance.
• Strong leadership to supervise and mentor kitchen staff.
• Attention to detail in hygiene, sanitation and quality control.

Responsibilities

• Manage and oversee a specific kitchen station such as sauces, grill or pastry.
• Prepare and cook dishes according to established recipes and standards.
• Ensure quality and presentation meet culinary standards.
• Supervise and train junior cooks and kitchen staff.
• Contribute to recipe development and menu input.
• Monitor and manage inventory, stock rotation and ordering.
• Coordinate with Head Chef and other chefs for kitchen coordination.
• Ensure timely preparation and service of dishes.
• Adhere to health, safety regulations and staff compliance.
• Stay updated on culinary trends and innovative techniques.
• Train and develop junior kitchen staff in techniques.

Skills

Culinary techniques

Menu planning

Kitchen management

Leadership

Food safety

Job description

The Chef de Partie is responsible for the operation of the kitchen from preparation of ingredients to cooking and allocation of food until the food serving. The role also oversees the inventory control, recipes and ensures production output remains consistent, kitchen efficiency is maintained, ensuring the quality of dishes is as expected, and contributing to the overall success of the culinary operations.

Job Roles & Responsibilities

• Manage and oversee a specific section or station in the kitchen, such as sauces, grill, or pastry.
• Prepare and cook dishes according to the established recipes and standards.
• Ensure the quality and presentation of dishes meet the culinary standards of the establishment.
• Supervise and train junior cooks and kitchen staff working in the assigned station.
• Contribute to the development and improvement of recipes within the assigned section.
• Monitor and manage inventory for the section, including ordering and stock control.
• Work closely with the Head Chef and other Chef de Parties to ensure overall kitchen coordination.
• Coordinate timing with other sections to ensure timely preparation and service of dishes.
• Contribute to menu planning by providing input on dishes for the assigned section.
• Implement quality assurance measures to maintain consistency in food preparation.
• Adhere to health and safety regulations in the kitchen and ensure staff compliance.
• Stay updated on culinary trends and incorporate innovative cooking techniques.
• Train and develop junior kitchen staff in cooking techniques and station responsibilities.

Job Knowledge

• Comprehensive knowledge of culinary techniques, food preparation methods, and cooking principles across various cuisines, ensuring the consistent delivery of high-quality dishes.
• Skill in menu planning, recipe creation, and dish innovation, with the ability to contribute creative ideas and adapt recipes to meet dietary preferences, seasonal availability, and customer demand.
• Experience in kitchen management, including inventory control, stock rotation, and equipment maintenance, as well as the ability to organize and prioritize tasks to ensure efficient operations during service.
• Strong leadership skills to supervise and mentor kitchen staff, delegate tasks, and foster a collaborative and productive work environment, promoting teamwork and professional development.
• Keen attention to detail to maintain food quality, presentation standards, and hygiene practices, adhering to food safety regulations and ensuring compliance with sanitation procedures in the kitchen.

Job Experience

Minimum 5 year(s) working experience, 3 year(s) relevant working experience, 2 year (s) GCC is a plus