Chef De Partie

We are hiring an Executive Chef to join our Client Team in Egypt. The ideal candidate under the general guidance and supervision of the Sous Chef, assists in the overseeing and directing of all aspects of the hot and cold production.

Duties and Responsibilities

• To train subordinate staff on proper use of machinery and equipment and cleaning of it on a regular basis.
• Train and motivate all subordinates on a regular basis. 
• To establishes and maintain effective employee relations. 
• To inform on a daily basis the Head Chef on all relevant information on operational and personal matters.
• Checks function sheets and sees to it that all food items for restaurants, banquets and special functions are prepared on time and meet quality and quantity standards.
• To take proper inventory of food items in his section in absence of direct supervisor. 
• To prepare on daily basis food requisitions as assigned.
• To maintain cleanliness in all assigned areas, including refrigerators and freezers. 
• To perform duties common to all supervisors and other duties as maybe assigned.
• To control costs by minimizing spoilage, waste, proper storage and exercising strict portion control as per Emaar policies.
• Supervises and participates in the preparation of assigned lunch and dinner buffets, special functions, banquets and restaurants supply.
• To make daily production lists for his/her section in absence of the Sous Chef.
• Observes and tests all food being cooked and samples all food before it is served. 

·        Assists the Head Chef in controlling food cost. 

• Reports any equipment on the section which needs repair or maintenance.