• Responsible for overseeing a specific section of the kitchen, ensuring the preparation, cooking, and presentation of high-quality food in accordance with restaurant standards. Leads and supervises the kitchen team within their section, maintaining operational efficiency, adhering to health and safety regulations, and contributing to the achievement of maximum customer satisfaction.
• Take full charge of the assigned kitchen section (such as grill, pastry, or sauces), managing its day-to-day operations.
• Delegate tasks to the Demi Chef de Partie and other kitchen staff, ensuring efficiency and quality in preparation and production.
• Execute menu items according to established recipes and plating standards, ensuring consistency across all dishes.
• Develop new recipes or adapt existing ones under the head chef’s guidance.
• Lead and instruct the Demi Chef de Partie and kitchen assistants, helping them develop their culinary skills and providing ongoing feedback and training.
• Ensure clear communication with team members about daily responsibilities and expectations.
• Oversee the section’s stock levels, manage the rotation of food supplies, and ensure ingredients are fresh and appropriately stored.
• Coordinate with kitchen management to order supplies and maintain sufficient stock levels.
• Ensure that the kitchen station and equipment adhere to strict health and safety regulations.
• Maintain cleanliness and sanitation of the work area, checking that kitchen stations are neat, clean, and orderly.
• Submit detailed reports on stock levels, waste management, and kitchen operations to higher management, providing input on how to optimize resources.
• Provide regular updates to the Sous Chef or Head Chef on operational matters, including team performance, stock issues, or any operational challenges.
• Act as a liaison between the kitchen section and the management team, ensuring smooth communication regarding kitchen needs and performance.
• Step in to manage kitchen operations in the absence of the Sous Chef or other senior staff, ensuring the section runs smoothly and without interruptions.
• Ensure that all kitchen equipment (Mixing, cooking, baking, cutting, etc. equipment) and comply with the health and safety regulations.
• Adhere to the cleaning schedule, which includes ‘Line Check’ and ‘NCO’ (Neat, Clean & Orderly) activities such as checking temperatures and working conditions of kitchen equipment, cleaning food preparation areas, sanitizing stations, cleaning out trash, washing hands, etc. for hygiene purposes and efficient cleanliness.
• Ensure that all served Food items are in line with the government health or food service regulations.

Skills

• A bachelor’s degree or a technical diploma Culinary Arts, kitchen apprenticeships or any related field.
• Minimum of 4–6 years of experience in the same or related field.
• Accountability
• Attention to detail
• Time management
• Communication skills.
• Proficiency in English and Arabic languages.
• Interpersonal skills
• Teamwork and collaboration