Golf- Chef de Partie

Qiddiya Investment Company

Station Management & Cooking

• Organise the daily production list for the section, delegating tasks to Commis Chefs to ensure all mise-en-place is ready before service begins.
• Execute advanced cooking techniques relevant to the station (e.g., butchery for the Grill CDP, sauce emulsification for the Saucier, delicate garnish work for the Larder CDP).
• Manage the timing of tickets during service, ensuring that food from the section is ready exactly when the Pass calls for it, coordinating perfectly with other stations.
• Taste every component prepared on the station, adjusting seasoning to ensure it meets the 5-star flavour profile required.

Staff Supervision & Training

• Train junior staff (Commis and Demi Chefs) on the correct methods of preparation, knife skills, and plating guides.
• Monitor the performance of the section team, correcting errors immediately and ensuring that bad habits are not formed.
• Ensure that the section team adheres to grooming and uniform standards (clean jackets, hats, safety shoes).

Hygiene & Safety (HACCP)

• Maintain absolute cleanliness of the station throughout the shift, practising "Clean as you Go."
• Ensure all food items are labelled, dated, and stored correctly in the section fridges (FIFO - First In, First Out).
• Record temperature logs for cooling, reheating, and hot holding specific to the station's equipment.
• Report any equipment faults (e.g., a burner not lighting, a fridge seal broken) to the Sous Chef immediately.

Cost Control & Inventory

• Minimise food waste by ensuring correct portion sizes are weighed and measured.
• properly utilise trimmings and off-cuts (e.g., using vegetable peels for stock) rather than discarding them.
• Assist the Sous Chef in the nightly inventory count for the section, identifying items that need to be ordered for the next day.