Chef de Partie
Chef de Partie
Employer Active
Job Alert
You will be updated with latest job alerts via email
Share
Job Alert
You will be updated with latest job alerts via email
Job Description
Reporting to: Executive Chef and Sous Chef
Location: QRS/K9/WSL/Kaskazi Kitchens
Department: Food and Beverage
Qualifications
Education & Certification:
Diploma or Certificate in Culinary Arts from a recognized institution.
Food Safety & Hygiene Certification e.g. HACCP.
First Aid certification (optional but desirable).
Additional specialization (e.g. pastry butchery or international cuisines) is a plus.
Experience
1. Professional Background:
Minimum 3 5 years experience in a professional kitchen with at least 2 years as a Demi CDP or CDP.
Proven experience in a la carte service and banquet/event catering for large groups (100 300 pax).
Familiarity with high-pressure environments and ability to maintain standards during peak hours.
2. Volume & Capacity Exposure:
Experience working in a restaurant with at least 80 100 seating capacity.
Hands-on involvement in preparing for and executing large-scale events weddings conferences or buffets for 200 300 guests.
Understanding of batch cooking food holding and regeneration methods for events.
Requirements
Core Skills & Competencies
1. Culinary Expertise:
Strong skills in one or more kitchen sections: saucier entremetier gardemanger or pastry.
Ability to produce consistent high-quality food in both plated and buffet formats.
Knowledge of modern cooking techniques plating styles and dietary adaptations (e.g. vegan gluten-free).
2. Kitchen Operations & Management:
Competent in mise en place management for both daily service and bulk prep.
Ability to coordinate with Sous Chef and Executive Chef to ensure smooth service and event execution.
Ensures stock rotation minimal wastage and efficient use of ingredients.
3. Event-Specific Skills:
Understands banquet/event menus and production timelines.
Can assist in logistical planning for off-site or large-volume setups.
Helps set up and run live cooking stations or action counters when required.
4. Communication & Teamwork:
Works well in a team-based brigade mentoring commis chefs and trainees.
Communicates clearly with front-of-house for special requests or allergen-related issues.
Supports cross-training and flexible role-switching during high-demand times.
Personal Traits
Detail-oriented clean and precise in execution.
Calm under pressure and solution-oriented.
Willing to work long shifts weekends and holidays depending on business needs.
A passion for food presentation and continuous improvement.
Employment Type
Full Time
