Golf- Demi Chef de Partie

Qiddiya Investment Company

Manage the daily production tasks assigned by the Chef de Partie, ensuring all ingredients are chopped, cooked, and portioned to the correct yield and specification.

• Operate the station during service, cooking and plating dishes with speed and precision, ensuring hot food leaves the station piping hot.
• Taste all prep items (sauces, dressings, purees) daily, adjusting seasoning to meet the 5-star flavour profile before service begins.
• Step up to run the section in the absence of the Chef de Partie, communicating directly with the Pass/Sous Chef regarding timing and ticket counts.

Supervise the work of Commis Chefs and Apprentices, checking their cuts and cooking techniques to prevent wastage.

• Assist in the training of new team members, demonstrating the correct use of equipment (e.g., mandolins, vac-pack machines, thermomixers).
• Enforce "Clean as you Go" discipline within the team, ensuring the station remains organised even during peak rush.

Strictly adhere to HACCP guidelines, ensuring all food items are covered, labelled with production and expiry dates, and stored at the correct temperature.

• Rotate stock using the FIFO (First-In, First-Out) method, checking the quality of vegetables and proteins daily to ensure freshness.
• Maintain the cleanliness of kitchen equipment, reporting any dull knives or broken machinery to the Chef de Partie immediately.

Assist with the daily ordering process by counting stock on hand and identifying shortages.

• Monitor portion control during service to ensure that food cost targets are met (e.g., weighing protein portions).
• actively reduce waste by utilising vegetable trimmings for stocks or identifying items that need to be used as specials.

Reports Direct to: Chef de Partie / Sous-Chef.

• Supervises: Commis Chefs, Culinary Interns/Trainees.
• Key Liaisons: Stewarding Team, Kitchen Porters.