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.
