Summary
Estithmar Holding is seeking a Senior Catering Chef de Partie to assist the Sous Chef in managing a kitchen section in Qatar. The role oversees food preparation, cooking, presentation, quality, stock rotation, and cleanliness, while leading and training cooks and commis chefs. The chef also contributes to menu planning and coordinates with other kitchen teams during service. Applicants need at least 5 years of work experience, including 3 years of relevant experience; 2 years of GCC experience is a plus. A diploma in Culinary Arts or a related field, or a bachelor’s degree in Hospitality or a related field, is requested.
The posting
As published on estithmarholding.com. Pulled from the employer's site and shown as they wrote it.
Job Summary
The Senior Chef de Partie is to assist the Sous Chef in managing a specific section of the kitchen, ensuring the preparation, cooking, and presentation of dishes meet the restaurant's standards. They are responsible for leading a team of cooks and commis chefs, delegating tasks, and ensuring smooth operations during service. Additionally, Senior Chefs de Partie may assist in menu development, recipe creation, and inventory management for their section. They also play a role in training and mentoring junior kitchen staff, ensuring they adhere to culinary standards and safety protocols.
Job Responsibilities 1
Supervise and coordinate the preparation and cooking of dishes in their designated section of the kitchen, ensuring quality, consistency, and timely service.
Lead and motivate a team of cooks and commis chefs, delegating tasks and providing guidance and support as needed.
Assist in menu planning and development, contributing ideas for new dishes, specials, and seasonal offerings.
Monitor inventory levels of ingredients and supplies for their section, and assist in ordering and stock rotation to minimize waste and ensure freshness.
Maintain cleanliness and organization in their section of the kitchen, adhering to food safety and sanitation standards.
Ensure adherence to recipes, portion sizes, and presentation standards, conducting regular quality checks to maintain standards.
Train and mentor junior kitchen staff, providing instruction on cooking techniques, food safety procedures, and kitchen protocols.
Collaborate with other kitchen staff and departments to ensure smooth coordination during service and special events.
Assist in maintaining kitchen equipment and facilities, reporting any maintenance issues or equipment malfunctions promptly.
Contribute to a positive and collaborative work environment, fostering teamwork, communication, and mutual respect among kitchen staff.
Job Knowledge & Skills
Proficient in cooking techniques, flavor combinations, and culinary trends relevant to their designated section.
Capable of leading a team, delegating tasks effectively, and providing guidance and support to junior kitchen staff.
Knowledgeable about menu planning, recipe creation, and the ability to contribute innovative ideas for new dishes and specials.
Skilled in managing time and resources efficiently to meet service demands while maintaining quality and consistency.
Able to maintain high standards of cleanliness, organization, and food presentation in their section of the kitchen, ensuring adherence to established culinary standards.
Job Experience
Minimum 5 year(s) working experience, 3 year(s) relevant working experience, 2 year (s) GCC is a plus
Competencies
Agility
AI Fluency
Culinary Techniques L2
Food Presentation L2
Food Safety and Sanitation L2
Knife Skills L2
Leadership_321977503
Quality_321977507
Resilience
Stocks and Sauces L2
Education
Diploma in Culinary Arts or any related field
Bachelor's Degree in Hospitality or any related field