Chef De Partie

Roles and responsibilities

• To display a friendly, helpful and cheerful attitude while communicating effectively with our Guests and fellow Colleagues in order to support Farah Strategy and Values
• To represent and promote Farah in a positive manner at all times in order to maintain a professional brand image to all concerned stakeholders
• To help achieve Department and Company objectives, action plans and key performance indicators
• To enforce and adhere to all UAE laws, Health, Safety & Environmental policies, industry and company rules and regulations, reporting any safety concerns or incidents to management in order to minimize risk and maintain a clean safe and hygienic environment for all Guests and Colleagues
• Adhere  to all emergency procedures, ensuring Guest safety and participate in an evacuation if necessary
• To assume responsibility of the assigned culinary section and any other special task assigned time to time from the Sous Chef
• To be a responsible in preparing, portioning, monitoring temperature, and garnishing foods in order to ensure that methods of cooking and garnishing and sizes of portions are as prescribed
• To receive and examine foodstuffs supplies required for menu in order to ensure quality and quantity meet established standards and specifications
• To ensure that preparation is carried out to the correct specifications and recipes in a timely manner in order to ensure guest satisfaction and Food quality standards
• To ensure proper use of materials in a continuous effort in order to keep wastage to a minimum
• To perform all the tasks mentioned on the Master Task List together with any additional duty assigned time to time from the Sous Chef, in order to achieve the FWAD core values
• To control any product overconsumption in order to monitor spoilage and wastage in order to maximize profit
• To observe food being cooked by tasting and smelling in order to determine the condition
• To ensure that all perishable foods are stored under refrigerated conditions and proper materials are being used to cook in order to follow food safety guidelines
• To measure and mix ingredients according to recipes in order to prepare soups, salads, hot & cold food desserts
• To marinate and carve meats, portions food on serving plates, add gravies and sauces, and garnish servings to fill orders
• To butcher chickens, fish, and shellfish
• To cut, trim, and bone meat prior to cooking
• To ensure that preparation is carried out to the correct specifications and recipes in a timely manner

Desired candidate profile

Essentials:

• Higher Secondary or equivalent
• 1-2 years’ experience in same role or 4 years’ experience as Demi Chef in a five star hotel or similar
• Active Listening
• Speaking - Talking to others to convey information effectively
• Judgment and Decision Making
• Operation Monitoring
• Active Learning
• Time Management
  

Desirable:

• Professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills
• Management of Personnel Resources
• Reading Comprehension
• Morning Shift: Arrives at the kitchen early to begin mise en place. Prepares ingredients for the assigned section (e.g., chopping vegetables, making sauces, marinating meats).
• Mid-Service: Works alongside the Chef de Partie, preparing orders as they come in, cooking and plating dishes efficiently during peak times. Handles the assigned section independently when required, ensuring quality and consistency.
• End of Service: Helps clean the kitchen, organize the work area, and ensure all equipment is stored properly. Restocks ingredients for the next service and assists with inventory management.
• Ongoing: May mentor or train junior team members, providing guidance on techniques and kitchen protocol.