Demi Chef de Partie

Ref. PJ2311-0177
Job Title**:Demi Chef de Partie**
Reports to**:Chef de Partie or The Sous Chef**
Work location**:Ajman**
Salary**:2500 - 3000 AED/Month + benefits**
Experience**:Minimum** **1 year of experience**
Interview Mode**:in-person - Food Trial is part of the Interview Process**

**Job Summary**
The Demi Chef de Partie is responsible for preparing, cooking, and plating dishes according to the standardized recipes and maintain highest quality. The Demi Chef de Partie ensures that all meals are consistently excellent and meet the culinary standards.
**Key Responsibilities**:

- **Food Preparation**: Prepare and cook a variety of dishes as per the set recipe, ensuring they meet the required quality standards.
- **Recipe Execution**:Follow recipes and portion controls accurately to maintain consistency and quality.
- **Mise en Place**:Assist in the preparation of ingredients, including chopping, dicing, marinating, and other preliminary tasks.
- **Station Management**: Maintain and manage a specific section or station in the kitchen, ensuring all items are ready and prepared for packing.
- **Quality Control**:Maintain high food quality standards, paying attention to taste, presentation, and hygiene.
- **Safety and Hygiene**:Adhere to food safety and sanitation guidelines, ensuring a clean and organized workspace.
- **Inventory Management**: Keep track of ingredient and equipment inventory and report any shortages or discrepancies to the Chef de Partie.
- **Collaboration**: Work closely with other members of the culinary team to ensure a smooth and efficient kitchen operation.
- **Adaptability**:Be able to adjust to different menu items, dietary requirements, and seasonal changes.

**Requirements**:

- **Culinary Education**: A diploma or certificate in culinary arts is preferred or a minimum of 1 years’ experience in a professional kitchen set up.
- **Experience**: 1 and above years. Previous experience in a professional kitchen, preferably in a meal plan or similar food service setting will be an added advantage.
- **Skills**:Proficiency in knife skills, cooking techniques, and a good understanding of various cuisines.
- **Hygiene and Safety**: Strong knowledge of food safety, sanitation, and hygiene practices.
- T**eam Player**: Ability to work effectively as part of a team, taking direction from the Chef de Partie or Sous Chef.
- **Communication**: Good verbal communication skills and the ability to follow instructions.
- **Physical Stamina**:Being able to stand for extended periods, lift heavy objects, and work in a fast-paced kitchen environment.
- **Adaptability**: Flexibility to work with changing menus and shifts.

**Qualifications**:

- **Proven experience working as a Demi Chef de Partie or Line Cook in a professional kitchen.**:

- **Knowledge of food safety and sanitation standards.**:

- Ability to work well under pressure and meet deadlines.
- **Strong teamwork and communication skills.**:

- Willingness to follow company recipes and standards precisely.
- **A passion for cooking and a commitment to delivering high-quality meals.Working Conditions**:

- **Work Environment**: The central kitchen is a fast-paced and high-stress environment, especially during peak meal production times. Chefs de Partie should be prepared to work in a hot and sometimes crowded kitchen, with various kitchen equipment and appliances in operation.
- **Physical Demands**:The role can be physically demanding, requiring standing for extended periods, lifting heavy pots and pans, and continuous repetitive tasks. Proper footwear and protective clothing are essential for comfort and safety.
- **Safety Measures**:Adherence to strict safety and hygiene protocols is mandatory. This includes the use of personal protective equipment (PPE), such as gloves and aprons, as well as adherence to food safety guidelines to prevent accidents and ensure the safety of both staff and consumers.
- **Teamwork**:The kitchen operates as a team, and communication and collaboration with other kitchen staff, including chefs, cooks, and kitchen assistants, are vital for a smooth workflow.
- **Temperature**: The kitchen environment can be hot, so it's essential for Chef de Parties to be accustomed to working in a warm and potentially humid setting.
- **Pressure**: The kitchen often experiences high-pressure situations, especially during meal plan delivery times or busy catering events. Chef de Parties need to maintain focus, stay organized, and handle stress effectively to meet production goals.
- **Cleanliness and Organization**:Maintaining a clean and organized station and following food safety standards are critical. Chefs de Partie should expect to clean and sanitize their workspace regularly.
- **Training and Advancement**:Opportunities for advancement and career growth within the company may be available, but they often depend on performance and experience. Training in new cooking techniques, recipes, and equipment usage may be provide