Chef De Partie

Full time @Hotel 5* Doha, Qatar in Hotel
  • Post Date : May 23, 2024
  • Salary: QR4,000.00 - QR4,500.00 / Monthly
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Job Detail

  • Job ID 78737
  • Job Company Transport, Accommodation is provided. Meals, flight ticket every two year
  • CAREER LEVEL Junior
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Job Description

Chef De Partie

As a Chef De Partie (CDP), you play a crucial role in the kitchen, responsible for overseeing a specific section (station) and ensuring that the food prepared meets the restaurant’s standards. This position requires a combination of culinary skills, leadership, and organizational abilities. Here’s an overview of the key responsibilities and duties typically associated with the role of a Chef De Partie:

Key Responsibilities:

  1. Section Management:
    • Take charge of a designated section of the kitchen, such as the grill, sauté, pastry, or fish station.
    • Ensure that all dishes prepared in your section meet the restaurant’s quality and presentation standards.
  2. Food Preparation and Cooking:
    • Prepare and cook dishes according to established recipes and standards.
    • Ensure that ingredients are properly measured, mixed, and cooked to perfection.
    • Maintain consistency in taste and appearance across all dishes.
  3. Team Supervision:
    • Supervise and guide junior kitchen staff, including Commis Chefs and Kitchen Porters, within your section.
    • Provide training and mentorship to ensure that junior staff develop their skills and maintain high standards.
  4. Mise en Place:
    • Organize and prepare ingredients for your section ahead of service.
    • Ensure that all necessary ingredients and equipment are available and in good condition.
  5. Quality Control:
    • Monitor the quality of ingredients and dishes to ensure they meet the restaurant’s standards.
    • Conduct taste tests and adjust seasoning and presentation as necessary.
  6. Health and Safety:
    • Adhere to all health and safety regulations, including proper food handling, storage, and sanitation practices.
    • Ensure that your section is clean, organized, and complies with hygiene standards.
  7. Inventory Management:
    • Assist in managing inventory for your section, including ordering supplies and maintaining stock levels.
    • Monitor and minimize waste by using ingredients efficiently and following portion control guidelines.
  8. Coordination with Other Sections:
    • Communicate effectively with other sections of the kitchen to ensure smooth operations.
    • Coordinate with the Sous Chef and Head Chef to ensure timely preparation and delivery of dishes.
  9. Menu Development:
    • Contribute to menu planning and development by suggesting new dishes and improvements.
    • Experiment with recipes and ingredients to create innovative dishes.
  10. Problem-Solving:
    • Quickly address and resolve any issues that arise in your section, such as equipment malfunctions or ingredient shortages.
    • Maintain a calm and efficient working environment during busy service times.

Key Skills and Qualities:

  • Culinary Expertise: Advanced cooking skills and a deep understanding of various cooking techniques and cuisines.
  • Leadership: Strong leadership abilities to supervise and mentor junior kitchen staff.
  • Organizational Skills: Excellent organizational skills to manage your section efficiently and maintain a clean workspace.
  • Attention to Detail: Keen attention to detail to ensure consistency in quality and presentation of dishes.
  • Time Management: Ability to manage time effectively, especially during busy service periods.
  • Teamwork: Strong teamwork skills to collaborate with other sections and support the overall kitchen operation.
  • Creativity: Creativity and innovation to contribute to menu development and create unique dishes.
  • Hygiene and Safety Awareness: Thorough knowledge of health and safety regulations and the ability to implement them in the kitchen.
  • Communication: Effective communication skills to interact with colleagues and provide clear instructions.
  • Passion for Cooking: A genuine passion for cooking and a commitment to maintaining high culinary standards.

Career Development:

Working as a Chef De Partie provides an excellent opportunity to hone your culinary skills and gain leadership experience. With dedication and continuous professional development, you can advance to higher positions such as Sous Chef, Executive Sous Chef, and Head Chef.

Overall, as a Chef De Partie, your role is essential in maintaining the quality and efficiency of the kitchen. Your expertise, leadership, and commitment to excellence contribute significantly to the success of the culinary team and the overall dining experience for guests.

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