Chef De Partie

Job description / Role

A Chef de Partie, also known as a station chef or line cook, is a key position in a kitchen. They are responsible for managing a specific section or station in the kitchen and ensuring that dishes are prepared and presented to a high standard.

Key Responsibilities:

• Managing a Station: Oversee a specific area of the kitchen (e.g., grill, pastry, sauces, vegetables, or fish), ensuring that all dishes are prepared according to the restaurant's recipes and standards.
• Food Preparation and Cooking: Prepare and cook food items according to the menu and recipes. Ensure the quality, consistency, and presentation of food meets restaurant standards.
• Supervising Kitchen Assistants: Lead and supervise junior chefs or kitchen assistants working in your section, ensuring they follow proper procedures and maintain cleanliness and safety standards.
• Plating and Presentation: Ensure dishes are properly garnished and presented before being sent out to the customers.
• Maintaining Cleanliness: Keep the kitchen station clean, organized, and well-stocked, following food safety and hygiene standards. This includes cleaning and sanitizing utensils, equipment, and work surfaces.
• Stock Control: Monitor and manage the inventory for your section, making sure ingredients are available and fresh. Assist in ordering supplies when necessary.
• Collaborating with Other Stations: Work alongside other chefs in the kitchen, ensuring that dishes are prepared on time and that there is proper coordination for complex orders.
• Ensuring Compliance: Follow health, safety, and sanitation regulations. Report any kitchen hazards or issues to the head chef or kitchen manager.
• Training and Mentoring: Provide guidance and training to less experienced kitchen staff, helping to improve their skills and knowledge.

Skills and Qualifications:

• 2+ years of experience in similar field
• Culinary Expertise: Strong knowledge of cooking techniques, ingredients, and food preparation methods specific to the station.
• Leadership and Teamwork: Ability to lead a small team and work well with other members of the kitchen.
• Attention to Detail: Ensure every dish is prepared and presented to perfection.
• Time Management: The ability to manage multiple tasks at once, especially during busy service times.
• Problem-Solving: Quickly resolve any issues that may arise with food preparation or service.
• Physical Stamina: The ability to stand for long hours, lift heavy items, and work in a fast paced, hot environment.
• Creativity: Depending on the role, a chef de partie may have the opportunity to develop new menu items or innovate within their section.

About the Company

Propel Consult delivers a service in step with the needs of both our client companies and candidates. Our ability to add value to all levels of recruitment stems from our wholehearted belief in providing a professional service to both parties.

We have built relationships with many leading indigenous and mulitnational organisations throughout the Middle East and internationally in countries such as UAE, Qatar, Saudi Arabia, Oman, Bahrain, Kuwait, Egypt and many more.

Concentrating our resources has created 5 distinct specialist divisions:

• Banking & Finance
• Human Resources
• Oil & Gas
• Construction
• Architecture & Engineering