Demi Chef de Partie - Moroccan Cuisine

Pullman Resort Al Marjan Island Key Responsibilities Ability to prepare and present Moroccan dishes according to traditional recipes and presentation standards. Understanding of Moroccan cooking techniques, including slow-cooking, braising, grilling, and clay-pot cooking. Support the Chef de Partie in the daily operation of the assigned kitchen section. Supervise and guide Commis Chefs and Kitchen Helpers during food preparation and service. Ensure mise en place is prepared and available for all service periods. Monitor food quality, consistency, and presentation before service. Maintain compliance with HACCP, food safety, and hygiene standards. Control food costs through proper portioning and minimization of wastage. Ensure proper storage, labeling, and stock rotation (FIFO). Assist with inventory counts and stock requisitions. Train and develop junior team members. Ensure all kitchen equipment is operated safely and maintained properly. Support special events, banquets, and buffet operations as required.

Culinary degree or diploma from a recognized institution Minimum of 2 years of experience as a Demi Chef de Partie or in a similar role Excellent culinary skills and proficiency in various food preparation techniques Proficient in operating standard kitchen equipment Strong understanding of food safety and hygiene practices Ability to work effectively in a fast-paced, team-oriented environment Excellent time management and organizational skills Creativity and passion for culinary arts Flexibility to work various shifts, including weekends and holidays Physical stamina to stand for extended periods and lift heavy items when necessary Experience working with Moroccan chefs or in authentic Moroccan restaurants is highly desirable.

Ability to prepare and present Moroccan dishes according to traditional recipes and presentation standards. Understanding of Moroccan cooking techniques, including slow-cooking, braising, grilling, and clay-pot cooking. Support the Chef de Partie in the daily operation of the assigned kitchen section. Supervise and guide Commis Chefs and Kitchen Helpers during food preparation and service. Ensure mise en place is prepared and available for all service periods. Monitor food quality, consistency, and presentation before service. Maintain compliance with HACCP, food safety, and hygiene standards. Control food costs through proper portioning and minimization of wastage. Ensure proper storage, labeling, and stock rotation (FIFO). Assist with inventory counts and stock requisitions. Train and develop junior team members. Ensure all kitchen equipment is operated safely and maintained properly. Support special events, banquets, and buffet operations as required.