Chef De Partie

This is a full-time position for an experienced Chef de Partie in the Hot Kitchen department, specializing in Mediterranean cuisine, including Arabic, Levantine, North African, Turkish, Greek, Italian, Spanish and Southern European cooking. The responsibilities include preparing and cooking high-quality Mediterranean dishes according to standardized recipes and presentation standards; working confidently with meat, poultry, seafood, vegetables, pasta, rice, grains and legumes; preparing a variety of hot mezze, soups, stews, pasta, risotto, rice dishes, grilled dishes, seafood, sauces and Mediterranean main courses; applying professional cooking techniques such as grilling, sautéing, roasting, braising, frying, poaching and slow cooking; demonstrating a strong understanding of Mediterranean ingredients, including olive oil, fresh herbs, tomatoes, garlic, citrus, olives, cheeses, nuts and regional spices; maintaining consistency in flavour, texture, portion size and presentation; completing daily mise en place and keeping the station fully prepared for service; managing the hot-kitchen section efficiently during high-volume service; following standardized recipes, portion controls and food-cost requirements; monitoring ingredient quality, freshness, storage, stock rotation and food waste; maintaining strict hygiene, food-safety and HACCP standards; coordinating with other kitchen sections to ensure smooth and timely service; assisting the Sous Chef and Head Chef with menu development, specials and recipe standardization; supervising and training Commis Chefs assigned to the section; and maintaining a clean, organized and professional workstation at all times. Applicants must have a minimum of three years of professional experience as a Chef de Partie or in a similar hot-kitchen position, strong professional experience in Mediterranean cuisine, and a strong understanding of meat, poultry, seafood, pasta, rice, vegetables, stocks and sauces. Knowledge of Levantine, North African, Turkish, Greek, Italian and Spanish cuisine is highly preferred. Candidates must also have good knife skills, professional hot-kitchen cooking techniques, the ability to reproduce dishes consistently according to standardized recipes, a strong understanding of portion control, food cost and waste management, and the ability to work efficiently under pressure during busy service periods. Experience with modern restaurant and fine-dining presentation is an advantage, along with strong teamwork, organization, cleanliness and attention to detail, as well as knowledge of standardized recipes, mise en place, food safety and HACCP procedures.

Experience

3 Years