1. Sous Chef
Responsibilities:
- Assist in managing kitchen operations and staff.
- Ensure food preparation meets quality and safety standards.
- Collaborate with Head Chef on menu planning and development.
- Train and supervise junior kitchen staff.
- Maintain inventory and control food costs.
- Ensure compliance with health and safety regulations.
Requirements:
- Proven 5-7 years of experience as a Sous Chef or relevant role.
- Excellent leadership and organizational skills.
- Strong knowledge of culinary techniques and kitchen management.
- Ability to work well under pressure and in a fast-paced environment.
- Culinary degree or relevant certification preferred.
2. Chef de Partie (CDP)
Responsibilities:
- Prepare and cook dishes as per restaurant standards.
- Supervise and train Commis and Demi Chef de Partie.
- Ensure cleanliness and organization of workstations.
- Assist Sous Chef and Head Chef in menu planning and execution.
- Monitor food stock levels and place orders as needed.
Requirements:
- Proven 5-7 years of experience as a Chef de Partie or equivalent role.
- Strong knowledge of culinary techniques and kitchen operations.
- Ability to work well in a team and under pressure.
- Culinary degree or relevant certification preferred.
3. Demi Chef de Partie (DCDP)
Responsibilities:
- Assist Chef de Partie in food preparation and cooking.
- Maintain cleanliness and organization of kitchen stations.
- Support in menu planning and execution under supervision.
- Follow health and safety guidelines.
Requirements:
- Previous 5 years of experience in a similar role preferred.
- Basic knowledge of culinary techniques.
- Ability to work effectively in a team environment.
4. Commis
Responsibilities:
- Assist in food preparation and cooking under supervision.
- Maintain cleanliness and organization of kitchen stations.
- Learn and apply basic culinary techniques.
- Follow health and safety guidelines.
Requirements:
- No prior experience required; culinary education or training is a plus.
- Willingness to learn and develop culinary skills.
- Ability to work in a dynamic and fast-paced kitchen environment.
Skills
- Good team working and communication skills.
- Proficient in adapting to multiple organizational settings as per the requirements.
- Experience following quality control and safety measures in food outlets, restaurants, resorts, and hotels.
- Ability to work with upper management to establish new regulations for safety and quality while monitoring their adherence.
- Languages preferred : English & Arabic (Preferred)