Chef

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.

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.