Chef De Partie – Product Development | QACC

What the work is

About The Role The Chef De Partie will actively contribute to menu enhancement and product development initiatives by supporting the creation, testing, and standardization of new recipes. The role will work closely with the Sous Chef and Executive Chef to identify culinary trends, improve existing menu offerings, optimize presentation standards, and ensure products meet customer expectations, quality standards, and operational requirements. The position will also support continuous improvement initiatives aimed at enhancing food quality, productivity, yield management, and overall guest satisfaction. Specific Responsibilities Ensure that dishes are prepared and cooked in his/her section according to company standard recipes and specifications. Ensure the store stock is rotated and controlled within the kitchen without any wastage. Ensure that produced raw materials are utilized cycle wise with minimum waste and maximum yield. Involved in Menu presentations plan for better knowledge and understanding. Check and ensure hygiene and grooming standards are followed by the entire junior staff. Provide proper and clear handover between the assigned shifts. Support all company procedures in regard to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times and ensuring all records of such are updated and kept. Ensure prepared and dish out meals are cross-checked upon taste, texture, quality and quantity before leaving the kitchen. Co-ordinate the team to ensure smooth operations, monitor and maintain the food productivity in the section. Check quality of raw materials required in the kitchen and highlight any issue to the Sous Chef immediately. Check Amiri and Pvt. A/C order sheets and determine requirements (raw material, equipment & manpower) to ensure smooth operation. Maintain department logbook for necessary information and keep it updated at all times. Inform concerned department about any damage/loss immediately to rectify the same at earliest. Assist other sections in emergency cases/staff shortages on department Head’s and/or Chef on duty advise. Maintain daily chiller check list record and maintain FIFO (First In First Out) policy and procedures. Stay fully aware of legal requirements regarding the work place such health and safety, hygiene, fire prevention and evacuation. Perform other department duties related to his/her position as directed by the Head of the Department. Qualification High School Qualification with Minimum 2 years of job-related experience OR Bachelor’s Degree or Equivalent with a minimum of 1 year of job-related experience. Knowledge of full menu cycles, uplifts, sectors, and equipment and flight details. Good working knowledge about Food and Beverages. Basic food hygiene and HACCP (Hazard Analysis Critical Control Point) skills. Fluent in reading, writing and speaking English. Must be keenly aware of new trends and directions in the fine dining service industry. Computer literate. Planning and supervisory skills. Must possess outstanding interpersonal communication skills.