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)