**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 reasonable duties required by the Senior CDP /Kitchen Manager/ Sous Chef/ Head chef. Job Type: Full\-time Application Question(s): * Are you an immediate joiner? If not when is your availability? * How much is your salary expectation? * Are you willing to work in Wakra? Education: * High school or equivalent (Preferred) Experience: * Chef de Partie: 1 year (Preferred) License/Certification: * QID (Preferred) * Food Handling Certificate (Preferred) Location: * Doha (Required)