JOB PURPOSE
The Chef De Partie is responsible for overseeing a specific area of production in the kitchen. He/she manages their staff to uphold quality, standards, and excellent service. Additionally, he/she is tasked with enhancing operational performance.

RESPONSIBILITIES
- Communicate special menu items, out-of-stock items, and event information to the 'Front of the House' staff, ensuring they are well-informed and can prepare accordingly for special events and reservations.
- Carry out operational tasks by following established processes and oversee opening and closing duties to ensure compliance with norms and internal procedures.
- Operate semi-complex equipment and machines, prioritizing routine tasks to improve efficiency. Monitor kitchen materials to ensure proper degreasing, cleaning, and storage practices are maintained.
- Follow mandatory procedures and methods of work to safeguard the environment and the well-being of oneself and others. Enforce safety rules for kitchen equipment.
- Perform routine inventory control tasks and checks on quantities, quality, and availability against records, following established inventory control procedures.
- Receive products, materials, and goods from suppliers, verify their quality and quantity, ensure proper stocking, and record waste items on the relevant form for inventory purposes.
- Supervise operational and frontline staff, ensuring efficient task execution in line with defined standards. Oversee station employees to ensure consistent compliance with portion sizes, cooking methods, quality, and kitchen policies.
- Prepare high-quality food orders following outlined recipes and chef's instructions while maintaining cleanliness and food safety standards to efficiently fulfil restaurant orders.
- Specific for Shanghai: Contribute to the menu development for new recipes, particularly for limited time offers.
- Specific for Shanghai: Conducts departmental training sessions, sharing expertise and skills with junior kitchen staff.

LANGUAGE & TECHNICAL SKILLS Language Proficiency
- Fluency in English.
- Fluency in Arabic is a plus.
Specific Expertise
- Knowledge in various cuisines, cooking techniques and cooking sections.
- Proficiency in MS Office.
Food Safety Level - Level two

EDUCATION
Technical degree in Hospitality Management, or a related field.

EXPERIENCE
Two to four years of experience in F&B Operations, or a similar role