Chef de Partie

3 weeks ago

Doha, Qatar ENBAT HOLDINGS Full time

**General Overview**

As Chef De Partie (CDP) primary role is to oversee the preparation, cooking, delivering consistent high-quality food and presentation of the dishes in the restaurant. Duties associated with this role including directing Demi Chefs and Commis in their section in preparing, cooking and presenting dishes: enforcing strict health and hygiene standards in the kitchen; and troubleshooting any problems that may arise

**Responsibilities**
- Follow all company polices outlined in the Employee Handbook and General Policies and Procedures
- Follow all sanitation and safety standards set forth by the company
- Meet at all times all uniform, appearance, and grooming standards.
- Determine par levels for daily needs, accurately prepares, and communicates prep list, with an average of no more than 2% waste on unused product.
- Clearly communicate orders/needs to station cooks (fry, salad, prep, etc.) with 100% accuracy.
- Prepare and verify that all menu items are prepared according to our company quality standards 100% of the time.
- Within one minute of plating a dish, communicates with the expediter/server when orders are ready for delivery. (For outlets only)
- Follows all receiving and storage of product procedures with 100% accuracy following the receiving and storage standards outlined by the company.
- Follows all end of shift check out procedures with 100% accuracy following the End of Shift Check Out procedures outlined by the company.
- Maintain a good team environment by assisting other team members with their station duties and side work when there is a need and/or when available.
- Assist the Demi’s Chef and Commis in the mise’ n place and production of each station.
- Arrange according to the company and Qatari law the different storage (walk in chiller, Walk in Freezer, Dry Storage, prep stations, etc.)
- Menu knowledge as in for all the ingredients, items and procedures.
- Complete all the trainings for each station in the kitchen and the different shifts.
- Responsible for all the items given by the company (uniform, documents, etc.)
- Scale all wastage in order to fill the wastage logs with the Kitchen Manager in charge.
- Maintain a positive attendance record by reporting to work for assigned shifts 10 minutes prior to scheduled time.
- Service side stations stock inspection and refilling, to be guaranteed that all plates, glasses, crockery condiments and all items/equipment required to run a proper operation/service to the guests / food production
- Participate in all trainings provided by the restaurant and/or outside companies.
- To be fully aware of the Restaurant’s / Central Kitchen Fire Safety Procedures and Health & Safety regulations.
- Ensure the safety of the staff and kitchen equipment at all time.
- Assist the Demi Chef and Commis in all preparations, service and cleaning.
- When the Senior CDP/ Kitchen Manager / Sous Chef / Head Chef is not available the CDP will take over the stations and if the CDP is not available the Demi Chef will take over.
- Supervise and achieve the food cost budget avoiding any unnecessary wastage.
- Assist to the Senior CDP following the company procedures (production list, expirations, temperature logs, wastages, transfers, Requisitions, etc.)
- Train and monitor Commis and Demi Chefs in order to improve their abilities.
- Promote and keep high standards of cleanliness at all times and in each section including the control and use of chemical products.
- Knowledge and able to act upon the fire procedures, as set out by local law.
- Promote teamwork as part of a constructive manner that leads Evergreen to achieve budgets and goals in order to be a market leader and profitable business.
- Knows all items on the menu, as in their production and function in all sections.
- Very well organized and comfortable working in a high-pressure environment and be able to give orders within their section.
- Reliably carry out orders handed down to them by the Sous chef and Head chef.
- Supervise preparation, cooking, and presentation of meals in a Restaurant /Central Kitchen.
- Monitor food stocks and stock movement.
- To promote in the improvement of skills in following recipes, procedures and culinary skills with Commis and Demi Chefs.
- Supervise and assign based in the cleaning schedules for the kitchen the cleaning of the sections and other areas as directed.
- To ensure stock is controlled and rotated following FIFO
- To ensure that mise a place is completed in all stations.
- To report any maintenance issues to the Senior CDP /Kitchen Manager/Sous Chef/Head Chef.
- To be flexible and willing to help other stations at busy times if required within their section.
- To assist in all sections of the kitchen, under supervision of Senior CDP/Kitchen Manager / Sous Chef / Head Chef.
- Observe, mutual respect and speak English at all given duty times.
- Ensuring that all food is labeled clearly and correctly as company standards.
- Any other reasona

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