Chef De Partie
Job Description
We are looking for an experienced full-time Chef de Partie for the hot kitchen department, with strong knowledge of Arabic and Mediterranean cuisine, particularly Lebanese, Syrian, Palestinian, Jordanian, Egyptian and North African dishes. The role involves preparing and cooking high-quality Arabic Mediterranean dishes in accordance with standardized recipes and presentation standards, including hot mezze, main courses, rice dishes, stews, sauces, soups and traditional specialties such as Kibbeh, Arayes, Fatteh, Sayadieh, Maqluba, Mansaf, Ouzi, Molokhia, Freekeh and Saloona. The successful candidate must be skilled in grilling, sautéing, roasting, frying, braising and slow cooking, and must maintain consistent taste, portion size, texture and presentation during every service. Responsibilities include completing the daily mise en place, ensuring the section is fully prepared before service, managing the hot-kitchen station efficiently during busy periods, monitoring ingredient quality, storage, stock rotation and food waste, following food-safety, hygiene and HACCP standards at all times, coordinating with other kitchen sections to ensure smooth and timely service, assisting the Sous Chef and Head Chef with menu development, daily specials and recipe standardization, and guiding and supervising Commis Chefs assigned to the section. The requirements for this role include at least three years of experience in a professional hot kitchen, preferably in an Arabic or Mediterranean restaurant, strong knowledge of Arabic Mediterranean cooking and traditional flavours, and a good understanding of meat, poultry, seafood, vegetables, rice, stocks, sauces and spices. Strong hot-kitchen cooking techniques and the ability to work under pressure during busy service periods are required. Experience with modern and fine-dining presentation is an advantage, along with the ability to follow standardized recipes and maintain portion and food-cost control. Strong organizational skills, cleanliness, attention to detail and the ability to work effectively as part of a professional kitchen brigade are also required.
Requirements
- Experience
- 3 Years
- Minimum 3 years of experience in a professional hot kitchen, preferably in an Arabic or Mediterranean restaurant.
- Strong knowledge of Arabic Mediterranean cooking and traditional flavours, including Lebanese, Syrian, Palestinian, Jordanian, Egyptian and North African cuisine.
- Experience preparing hot mezze, main courses, rice dishes, stews, sauces, soups and traditional regional specialties.
- Good understanding of meat, poultry, seafood, vegetables, rice, stocks, sauces and spices.
- Strong hot-kitchen cooking techniques, including grilling, sautéing, roasting, frying, braising and slow cooking.
- Ability to work under pressure during busy service periods.
- Experience with modern and fine-dining presentation is an advantage.
- Ability to follow standardized recipes and maintain portion control and food-cost control.
- Strong organizational skills, cleanliness and attention to detail.
- Ability to work effectively as part of a professional kitchen brigade.
- Ability to guide and supervise Commis Chefs.
Benefits
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