AMLAK Holding is Seeking a Chef De Partie for Hiring in Qatar تبحث أملاك القابضة عن شيف دي بارتي للتوظيف في قطر
Chef De Partie
A Chef de Partie, also known as a Station Chef or Line Cook, is a skilled culinary professional who works in a professional kitchen. They are responsible for managing a specific section or station within the kitchen and ensuring the preparation and cooking of food items assigned to that section.
Food Preparation: Prepare and cook food items according to the recipes and standards set by the Head Chef or Sous Chef. This includes but is not limited to, butchering meat, filleting fish, and preparing sauces, soups, and stocks.
Station Management: Oversee the operation and organization of a specific section in the kitchen, such as the grill, sauté, pastry, or vegetable section. Ensure that the station is properly stocked, equipped, and ready for service.
Quality Control: Ensure that all food items prepared in the assigned section meet the established quality standards in terms of taste, presentation, and portion size. Follow the recipes and plating guidelines provided by the culinary management.
Team Collaboration: Work closely with other members of the kitchen team, including Sous Chefs, Commis Chefs, and Kitchen Assistants, to ensure smooth and efficient operation during service. Coordinate with the service staff to ensure timely delivery of food orders.
Food Safety and Hygiene: Adhere to all food safety and hygiene standards, including proper handling, storage, and labelling of food items. Follow health and safety regulations and maintain cleanliness and organization in the assigned section.
Training and Development: Assist in training and mentoring junior members of the kitchen team, such as Commis Chefs and Apprentices. Share knowledge, techniques, and best practices to ensure the consistent development of culinary skills within the team.
Menu Development: Collaborate with the Head Chef or Sous Chef in developing and testing new menu items. Provide input on the creation of recipes, cooking techniques, and ingredient selection.
Inventory Management: Assist in monitoring and controlling food inventory for the assigned section. Report any shortages, stock discrepancies, or quality issues to the appropriate authority.
Kitchen Administration: Complete relevant paperwork, such as temperature logs, food production sheets, and cleaning checklists. Adhere to administrative procedures, including timekeeping, ordering supplies, and managing wastage.
Creativity and Innovation: Contribute to the continuous improvement of the menu and culinary offerings by bringing creativity, innovation, and a passion for food to the kitchen. Stay updated with culinary trends and techniques.
Overall, a Chef de Partie plays a crucial role in ensuring the smooth operation of the kitchen, maintaining high-quality standards, and contributing to the success of the culinary team. They require a strong culinary skill set, attention to detail, and the ability to work well under pressure in a fast-paced environment.
Requirements:
Bachelor’s Degree in Hospitality Management or related field, or equivalent is essential.
Basic food hygiene certification is an advantage.
For Assistant F&B Floor manager, minimum of One to Three ( 1 - 3 ) years of experience in a similar role in a comparable or higher product hotel.
For F&B Floor manager, minimum of Three to Five ( 3 - 5 ) years of experience in a similar role in a comparable or higher product hotel.
Team building skills.
Customer focused.
Familiarity with Micros desirable.
Previous experiences in minor leadership and supervisory roles are a definite plus.
Fluency in English is essential with the ability to communicate effectively at all levels, Arabic an advantage.
HOW TO APPLY
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