Chef De Partie

Ali Bin Ali Hospitality W.L.L

Doha, Qatar

Qualification & Experience:

• High School or Secondary diploma or vocational training
• Solid understanding of culinary preparation and cooking methods, product knowledge
• Previous working knowledge of HACCP, COSSH, ISO 22000, Food safety standards, intermediate Food safety certificate desirable
• Previous work experience of at least 3 years within a kitchen environment essential
• Fluent in Spoken and written English, Arabic desirable
• Good time management and organizational skills
• Ability to engage and motivate staff

Roles and Responsibilities:

• Ensures that food safety, temperature records, HACCP and ISO 2200 measures and inventory management standards are adhered to at all times
• Maintains food preparation handling and correct storage standards to minimize wastage and overall compliance
• Informs on a daily basis the Head Chef on all relevant information on operational and personal matters.
• Ensures that all items for restaurants, banquets and special functions are prepared on time and meet quality and quantity standards.
• Prepares on daily basis restaurant requisitions as assigned.
• Maintains cleanliness in all assigned areas, including refrigerators and freezers.
• Controls cost by minimizing spoilage, waste, proper storage and exercising strict portion control.
• Reports any equipment on the section which needs repair or maintenance.
• Checks function sheets, daily menus, and promotions
• Ensures freshness and suitability of products used by the section and that they are stored properly.
• Ensures smooth running of the section during Line Manager absences.
• Preparation of assigned lunch and dinner buffets, special functions, banquets and restaurants supply.
• Checks function sheets and sees to it that all food items for restaurants, banquets and special functions are prepared on time and meet quality and quantity standards.
• Takes proper inventory of food items in his section, ensuring FIFO and labelling of food production
• Performs duties as directed by Head Chef or Sous Chef
• Trains subordinate staff on proper use of machinery and equipment, and cleaning of it on a regular basis
• Trains and engages all his subordinates on a regular basis by providing food and culinary methods preparation explanation
• Upholds and ensures good team spirit and communication across different departments
• Undertakes the relevant appraisals with his direct reports as directed by the Sous or Head Chef