Job Purpose:
The Chef de Partie (CDP) is responsible for managing a specific kitchen station (such as sauces, pastries, or grill). The role ensures the quality, consistency, and presentation of dishes produced within the assigned station while supervising and guiding junior kitchen staff. The CDP adheres to food safety standards and supports the Sous Chef in implementing kitchen SOPs and operational excellence.
Functional Accountabilities:Station Management & Culinary Excellence Oversee the preparation, cooking, and presentation of dishes in the assigned kitchen station to ensure consistency and high quality. Manage the station workflow by prioritizing tasks and coordinating with other sections to maintain efficient kitchen operations. Prepare all food items according to approved recipes, organizational standards, and specifications. Supervision & Training Supervise and train junior kitchen staff, providing guidance and feedback to develop their skills and maintain high kitchen standards. Conduct training for new hires and support ongoing staff development initiatives in line with Train the Trainer certification. Monitor performance and provide coaching to ensure adherence to quality standards and operational procedures. Compliance & Safety Management Ensure compliance with HACCP PIC Mandates, Food Handlers Certification, and food safety regulations to maintain a safe and hygienic kitchen environment. Ensure compliance with Fire and Life Safety (FLS) protocols by maintaining awareness of emergency procedures and participating in safety drills. Support the Sous Chef in monitoring compliance with BOH SOPs, FM Mandates, and food safety standards. Manage the storage and use of ingredients to prevent wastage and ensure compliance with Material Control System protocols. Inventory & Recipe Management Monitor stock levels of ingredients and supplies within the assigned station, ensuring timely requisition and proper storage. Assist in implementing and maintaining recipe controls and ingredient specifications for all dishes prepared within the station. Report inventory discrepancies or quality issues to the Sous Chef and ensure corrective actions are taken. Guest Experience Contribute to a positive guest experience by ensuring the timely and consistent delivery of high-quality dishes. Assist in addressing guest feedback related to food preparation, presentation, or quality in collaboration with the Sous Chef. Maintain a guest-centric approach to kitchen operations, ensuring food preparation meets guest expectations and dietary requirements. Service Level Standards Adhere to SLS. Communications & Working Relationships:Key Internal Interactions Sous Chef Culinary Team Service Team Key External Interactions Guests (when applicable) Suppliers and Vendors (for goods receiving)
Knowledge & Experience:Knowledge Minimum Qualifications High school diploma or equivalent. Culinary diploma or related certification preferred. Professional Certifications Food Handlers Certification. HACCP PIC Mandates Certification. Train the Trainer Certification. First Aid Certification preferred. Experience Minimum of 3–5 years of experience in a kitchen environment, with at least 1 year as a Chef de Partie or in a similar position. Intermediate computer skills and familiarity with recipe management software. Ability to multitask effectively in high-pressure environments. Ability to communicate effectively in English with basic knowledge of Arabic. Physical Requirements Ability to stand for extended periods. Ability to bend, reach, and push/pull up to 10 kg. Full mobility with no visual or auditory impediments.