Chef De Partie (Saudi Arabia) Jeddah

Requirements

The candidate must have a high school diploma and experience in kitchen operations, including food safety and hygiene protocols. Strong organizational skills and the ability to manage departmental budgets are required.

Job Summary

POSITION OBJECTIVE Responsible for the efficient production of his/her section
including food preparation, cooking, presentation and storage.
Key Responsbilities
– To abide by the food standards in the Kitchen.
– To organize the daily preparation of his/her section.
– To plan and organize the daily routine of the menu requirements of the day.
– To conduct training for junior staff.
– Supervising and assisting with the preparation of raw materials.
– Finishing and presenting dishes for service.
– Determining the freshness of products used and makes storing properly
according to established standards.
– Preparing special dishes as requested.
– To maintain food cost within the budget by controlling waste without
compromising standards.
– Performs any other duties, which may be allocated from time to time.
– Make sure to keep his/her station clean at all time and especially before
leaving at the end of the shift. Health, Safety and Security
– Maintain the required standard of operational hygiene according to cleaning
rotas at all times.
– Be aware of the Restaurant policies and procedures relating to health,
hygiene, and fire life safety and ensure your direct reports do the same.
– Familiarize with emergency exits and evacuation procedures. Financial
Management
– Under the assistance of the Restaurant manager work to achieve the budget by
monitoring and controlling the departmental operations, considering restaurant
and expenditure.
– On an ongoing basis, control and analyze departmental costs to ensure
performance against budget; implementing  corrective  measures  where necessary
to produce positive business results.
General – Comply with the company’s corporate code of conduct.
– Familiarize yourself with the company values and model desired behaviors.
– Perform tasks as directed by the Management in pursuit of the achievement of
business goals.

Responsibilities

The Chef De Partie is responsible for the efficient production, preparation, and presentation of food within their assigned section. They must also manage food costs, maintain kitchen hygiene standards, and supervise junior staff.

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