Chef De Partie (CDP)

Description

Summary: As a Chef De Partie (CDP), you will support the Head and Sous Chef, delivering high-quality food, managing purchase orders, and maintaining excellent standards in daily food preparation. Highlights: 1. Crucial role in supporting Head and Sous Chef in kitchen operations 2. Responsible for maintaining highest standards and consistent food quality 3. Opportunity to stay updated with new culinary trends and techniques As a Chef De Partie (CDP), you play a crucial role in supporting the Head and Sous Chef in the kitchen, consistently delivering high\-quality food. You are responsible for managing purchase orders and ensuring that unauthorized items are not received. Your role encompasses maintaining the highest standards and consistent quality in daily food preparation while staying updated with new products, recipes, and preparation techniques. Responsibilities: · Adhere to the provided recipes on the menu, strictly following the prescribed measurements in grams, as it not only upholds the standard of culinary excellence and significantly reducing the potential for ingredient wastage, thereby fostering responsible and efficient kitchen management. · Handle daily food preparation and tasks assigned by superiors to meet the restaurant's set standards and quality. · Follow instructions and recommendations from immediate superiors to complete daily tasks efficiently. · Coordinate daily tasks with the Sous Chef. · Supervise junior chefs or commis effectively. · Quality Control: Ensuring that all dishes leaving their station meet the established quality standards in terms of taste, presentation, and portion size. · Inventory Management: Managing and controlling inventory for the specific section, including monitoring stock levels, ordering supplies, and minimizing waste. · Estimate daily production needs and assess the quality of raw and cooked food products to ensure compliance with standards. · Ensure that food production, preparation, and presentation consistently meet the highest quality standards. · Demonstrate knowledge of all standard procedures and policies related to food preparation, receiving, storage, and sanitation. · Possess a comprehensive understanding of all menu items, including their recipes, production methods, and presentation standards. · Follow proper preservation standards for handling food products at the correct temperature. · Operate and maintain all department equipment while reporting any malfunctions promptly. · Foster effective communication among staff, ensuring a secure and friendly working environment. · Personally uphold hygiene, safety, and proper equipment and utensil use. · Ability to meet deadlines and assist and motivate others in achieving this goal. · Regularly check expiry dates and ensure proper storage of food items in the section. · Consult with the Sous Chef and Head Chef daily regarding daily requirements, functions, and any last\-minute events. · Provide guidance and daily training to subordinates to maintain high motivation and an efficient working environment. · Always follow proper allergen protocol. · Time Management: Efficiently managing time to ensure that dishes are prepared and served on schedule, coordinating with other kitchen staff to maintain a smooth workflow. · Collect daily feedback and report issues as they arise. · Stay updated with culinary trends and optimize kitchen processes. · Proficiency in spoken and written English and in handling dangerous equipment such as knives. · Ability to work flexible hours as per business demands. · Level 1,2 Food Safety Certification. · Minimum 2 years of relevant experience. · Familiarity with Control of Substances Hazardous to Health Regulations and chemical safety. Pay: QAR3,500\.00 \- QAR4,500\.00 per month Work Location: In person