Arabic Cuisine - Chef De Partie

Overview

Key responsibilities

• for Chef de Partie — Arabic Cuisine
• Prepare and cook a range of Arabic and Middle Eastern dishes to the restaurant’s standards, including mezze, grilled items, slow-cooked stews, breads and traditional desserts, ensuring consistency of taste, portion and presentation.
• Work to menu specifications and recipe cards, maintain mise en place, portion control and accurate plating during service to meet timing and quality targets.
• Maintain the production of breads and dough-based items (such as flatbreads and pastries) where required, using traditional techniques and appropriate fermentation/handling methods.
• Operate and maintain specialist equipment (grills, tandoor/oven, salamander, salamandra, slicers) safely and hygienically; report faults and assist with basic preventative maintenance.
• Assist the Head Chef and Sous Chef in menu development, seasonal dish testing and costed recipe creation, contributing ideas to evolve the Arabic offering while controlling food cost.
• Manage a designated section during service, lead and coordinate commis chefs and apprentices, delegate tasks and provide clear, constructive feedback.
• Ensure all food is prepared and stored in accordance with food safety and HACCP procedures; maintain high standards of cleanliness in the pass and workstations.
• Perform stock rotation, portion control and accurate record-keeping for ingredient usage; assist with deliveries, checking paperwork and storing items to correct temperatures.
• Work collaboratively with front-of-house teams to manage service flow, respond to special dietary requests and ensure guest satisfaction.
• Participate in training, induction and regular refresher sessions on kitchen safety, allergen management, hygiene and recipe standards; support continuous improvement of kitchen processes.