Meals on Me
Job Title: Chef De Partie (CDP) – Multi-Cuisine Department: Culinary Location: Khana Republic, Arjan, Dubai Reports To: Sous Chef / Head Chef Vacancy: 1 Primary Objective To lead the multi-cuisine production station with versatility and technical expertise. The CDP is responsible for executing a diverse menu, ensuring that every dish—regardless of culinary origin—is prepared to the highest standard of flavor, quality, and presentation. The objective is to maintain seamless operational flow, high kitchen efficiency, and consistent service excellence in a fast-paced environment. Key Responsibilities • Culinary Execution: Lead the preparation of a diverse range of menu items spanning multiple cuisines (e.g., Asian, Continental, and Indian). Ensure authentic flavor profiles, textures, and presentation remain consistent across all service cycles. • Operational Leadership: Manage the station’s daily "mis en place" and kitchen workflow. Provide clear guidance to Commis staff, ensuring team efficiency and adherence to all service timelines. • Quality & Consistency: Maintain rigorous quality control over all standardized recipes. Ensure that the taste, portioning, and presentation of every dish meet the high standards expected at Khana Republic. • Production Management: Oversee the operation of all kitchen equipment to produce high-quality food in a high-volume setting. Monitor waste and implement strategies to optimize ingredient usage and costs. • Compliance & HACCP: Enforce strict adherence to ISO and HACCP food safety standards. Conduct daily temperature checks, ensure proper FIFO stock rotation, and maintain an immaculate workstation. • Cross-Functional Collaboration: Work closely with the culinary team to ensure that service stays coordinated and that all menu transitions are handled smoothly during peak hours. Requirements • Proven experience as a Chef De Partie with a strong background in multi-cuisine environments (International/Asian/Indian). • Versatility and deep technical knowledge of various cooking techniques and spice profiles. • Proven leadership skills with the ability to mentor junior staff and manage a kitchen station independently. • Meticulous attention to detail regarding standardized recipes and portion control. • In-depth knowledge of HACCP, ISO food safety standards, and kitchen hygiene best practices. • Ability to work effectively under pressure and maintain professional grooming and conduct. • Note: Interested candidates are requested to share their updated CVs with us at [email protected] Show more Show less
Proven experience as a Chef De Partie with a strong background in multi-cuisine environments (International/Asian/Indian). Versatility and deep technical knowledge of various cooking techniques and spice profiles. Proven leadership skills with the ability to mentor junior staff and manage a kitchen station independently. Meticulous attention to detail regarding standardized recipes and portion control. In-depth knowledge of HACCP, ISO food safety standards, and kitchen hygiene best practices. Ability to work effectively under pressure and maintain professional grooming and conduct. Note: Interested candidates are requested to share their updated CVs with us at [email protected]
Culinary Execution: Lead the preparation of a diverse range of menu items spanning multiple cuisines (e.g., Asian, Continental, and Indian). Ensure authentic flavor profiles, textures, and presentation remain consistent across all service cycles. Operational Leadership: Manage the station’s daily "mis en place" and kitchen workflow. Provide clear guidance to Commis staff, ensuring team efficiency and adherence to all service timelines. Quality & Consistency: Maintain rigorous quality control over all standardized recipes. Ensure that the taste, portioning, and presentation of every dish meet the high standards expected at Khana Republic. Production Management: Oversee the operation of all kitchen equipment to produce high-quality food in a high-volume setting. Monitor waste and implement strategies to optimize ingredient usage and costs. Compliance & HACCP: Enforce strict adherence to ISO and HACCP food safety standards. Conduct daily temperature checks, ensure proper FIFO stock rotation, and maintain an immaculate workstation. Cross-Functional Collaboration: Work closely with the culinary team to ensure that service stays coordinated and that all menu transitions are handled smoothly during peak hours.
AED 9,000 – 14,000/mo