Chef De Partie – CP (Kuwait) Kuwait City

Requirements

The candidate must possess strong knowledge of food preparation techniques, menu offerings, and safety legislation. They are expected to demonstrate responsibility for their work area, including the proper handling of chemicals and safety equipment.

Job Summary

•Checks the quality of raw materials in his assigned area, as well as their
storage, handling and usage.
•Prevents food spoilage through daily checks and ensures that all incoming &
outgoing food items are to the agreed standard.
•Keeps the Chef de Partie informed of all aspects of his assigned section,
including equipment, working environment, staff problems and department
relations. 
•Ensures that all kitchen Mise en Place is prepared according to production
plan.
•Assists Chef de Partie in creating and developing new dishes and recipes by
keeping up with the latest market trends.
•Has full knowledge of all menus being offered in the respective kitchen at any
one time.
•To ensure constant rotation of all stocks in the kitchen.
•To ensure highest standards of hygiene are always adhered to throughout Food
preparation.
•Responsible for the cleanliness of respective section. 
•Ensure all equipment is being maintained and cleaned regularly.
•Always keep work station clear, clean and tidy.
•Ensures Mise en Place is prepared according to production & business needs.
•Assists in other food production areas as and when assigned.
•Perform any other duties as required by the Executive Chef, Executive Sous Chef
from time to time.
•Co-operate with the company to achieve compliance with FLS legislation
•Take moral and legal responsibility for conducting themselves in their work so
they do not               expose themselves or others to risk
•Read, understand, and implement the relevant sections of the FLS Policy
•Sign the Employees’ Declaration having read and understood the relevant
sections of the FLS Policy
• Not promote or participate in horseplay, pranks, or practical jokes, which may
result in an  accident   or injury
•Not intentionally or recklessly interfering with anything provided in the
interests of safety
•Make careful use of safety equipment, such as gloves, goggles, aprons,
overalls, shoes, and so on
•Return safety equipment to its designated storage area after use, and reporting
any equipment  damage to the supervisor
•Take reasonable care when storing, handling, and using chemicals and dangerous
substances, lifting and carrying, and using or cleaning dangerous work
equipment, including machines
•Not undertake any activity which compromises their personal FLS, or the FLS of
others
•Report all accidents, dangerous occurrences, or hazards, no matter how minor,
to the supervisor or Heads of Department.  

Responsibilities

The Chef de Partie is responsible for maintaining high standards of food quality, hygiene, and safety within their assigned kitchen section. They assist the Head Chef with menu development, mise en place preparation, and the effective management of kitchen equipment and staff relations.

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