**Chef de Partie (CDP)** – Station Chef **General Responsibilities:** * **Manage a specific section of the kitchen** (grill, fish, sauce, pastry, larder). * **Prepare, cook, and present dishes** within your specialty to the highest standards. * **Supervise and support** demi chefs, commis chefs, and trainees. * **Ensure food is prepared on time** and consistently meets quality and presentation standards. * **Maintain food safety and hygiene standards** in accordance with HACCP and kitchen policies. * **Monitor portion and waste control** to maintain profit margins. * **Assist in menu planning** and development with the Sous Chef and Head Chef. * **Keep track of inventory and requisition stock** when necessary. * **Train and mentor junior staff** within your section. * **Ensure equipment is properly maintained** and report any issues. **Demi Chef de Partie (DCDP)** – Junior Station Chef **General Responsibilities:** * **Support the Chef de Partie** in running a specific kitchen section. * **Prepare ingredients and dishes** under supervision, ensuring accuracy and consistency. * **Maintain cleanliness** and organization of your work area. * **Follow recipes and presentation standards** as directed by the CDP or Sous Chef. * **Comply with health, safety, and hygiene standards** at all times. * **Assist in stock rotation and labeling** to reduce waste and ensure freshness. * **Learn and develop skills** to eventually lead a section independently. * **Handle kitchen equipment responsibly** and report any faults or hazards. * **Help with receiving and storing deliveries.** * **Actively participate in training sessions** and team meetings. **Shared Key Skills \& Attributes:** * Strong cooking and knife skills * Good organizational abilities * Time management and ability to work under pressure * Attention to detail * Teamwork and communication * Flexibility with shifts and kitchen demands Job Type: Full\-time Pay: From QAR3,000\.00 per month