Chef de Partie

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.