Chef de Partie

**Job Location**

NEOM

**Major responsibilities of a Chef De Partie are**

• Ensures all food is prepared fresh and is of the highest quality.
• Ensures the correct preparation and presentation of dishes in accordance with menu cards and produced on a consistent basis.
• Strictly adheres to all recipes, methods, and instructions from supervisor.
• Consistently checks temperatures in foods and follows proper procedures in regards chilling, re-heating, and holding food.
• Checks outlet upon arrival to determine status of outstanding safety, or equipment issues.
• Checks outlet prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling.
• Responsible for accuracy in daily inventories and requisitions.
• Assists the Exe. Chef in controlling and analyzing on an on-going basis, the following:

• Quality levels of production and presentation, including employee cafeteria.
• Guest Satisfaction.
• Merchandising and promotions.
• Operating, Payroll, Food costs per budget.
• Sanitation, Cleanliness and Hygiene.
• Food photo sessions for all new menus - set standard.
• Maintenance of recipe cards for all menu items.
• Staff attendance, rosters.
• Supervises and controls the kitchen to meet work requirements.
• Assists Senior Chefs with inspections of physical of kitchen areas including cold rooms and equipment.
• Assumes responsibilities of the Sr. Chef de Partie in his absence.
• Assists in the preparation and testing of outlet and promotional menus following the guidelines: Requirements, trends, recipes, potential cost, and availability.
• Maintains and keeps up to date training record.
• Ensures team members are informed about new procedures, special events in the company, daily functions, and food cost...
• Ensures hygiene and sanitation, all precautions on Fire, Health and Safety are taken in the kitchen and that all employees are well trained in this aspect.
• Display good time management techniques with proper planning and control.
• Strives to continuously improve flow of production.
• Checks regularly perishable food items received for quantity and quality standards.
• Assists Sous Chef in the planning & ordering of food stock in accordance with the volume of business.

Performs related duties and special projects as assigned.

**Key Accountabilities & Activities**

• Identifying actual potential problems, near misses relating to QHSE in the delivery of the products and services.
• Identifying opportunities for improvement which may improve the service, make a job safer, improve protection of environment or enable a task to be performed more efficiently.
• Identifying actual potential problems, near misses relating to HSEQ in the delivery of the products and services.
• Identifying opportunities for improvement which may improve the service, make a job safer, improve protection of the environment or enable a task to be performed more efficiently.
• Ensuring a clean, tidy workplace always through adequate supervision.
• Ensuring that the appropriate correction action is taken to ensure that the services are performed at a consistently high standard in accordance with both the Compass Standards and the expectations of our customers and clients and with risk as low as reasonably practicable.
• Complying with NEOM IMS standards that include ISO 22000:2018; 45001:2018; ISO 14001:2015 & ISO 9001:2015 as appropriate.
• To attend meetings and training courses as required.
• Included in these duties, you are required to perform any other reasonable tasks requested by the line manager.

**Knowledge, Skills, and Experience**

• Excellent Knowledge of Food Safety and Hygiene Management / HACCP standards.
• Knowledge of various styles of cuisines (Indian, Arabic & Continental), creative with recipe / menu planning and quality driven with outgoing personality, adaptable and enjoying direct guest contact.
• Five-star international properties experience and at least 2 years’ experience in a similar position and know-how of multiple cuisine styles.

Leadership skills in guiding a brigade of 20 cooks.

**Qualifications**

Trade certificate in Food production or apprenticeship in a recognized hotel or catering company/ School certificate