The Chef de partie must be able to work in a fast-paced environment and is responsible for all Finishing kitchen functions, controlling costs and ensuring Food & Beverage quality and service.
General
* Stay updated on all Em Sherif policies, memos, procedures, specials and promotions, etc.
* Stay updated on all Em Sherif daily formulas
* Report to the Head chef/ Restaurant manager any required BOH maintenance issue
* Attend and participate in daily briefings and other meetings as scheduled
* Report to the Service chef/Head chef any required BOH maintenance issues
* Respect safety and hygiene of Em Sherif premises
* Respect grooming standards
* Maintain a favorable relationship with all Em Sherif employees to foster and promote a cooperative and harmonious working climate conducive to maximizing employee morale, productivity and efficiency
Daily operations
* Responsible for the daily preparation of food items in the designated kitchen area
* Check with Assistant Service chef or Service chef the list of all daily preparations, their priority, special tasks, etc.
* Set up his/her station completely with the appropriate utensils and equipment, according to Em Sherif’s guidelines
* Prepare items for grilling, frying and/or heating (if required)
* Follow standard recipes, portion controls, and storage specifications as set by Em Sherif’s Corporate Chef
* Acknowledge orders and prepare them according to specifications
* Ensure the correct quantities are prepared to meet daily needs
* Serve food in the proper portion size and at the proper temperature as per set recipes
* Prepare all food items as directed in a sanitary and timely manner
* Clean and maintain station while practicing food safety, sanitation and organizational skills
* Ensure cleaning, sanitation, and organization of designated kitchen section, walk-in coolers, and storage areas are done as per Em Sherif’s standards and checklists
* Check with Service chef and/or Assistant Service chef on the list and quantities of daily preparations, special tasks/request, etc.
* Set up respective stations with the appropriate utensils and equipment according to Em Sherif’s guidelines
* Frequently check on respective section’s fridge and freezer’s temperature and record them using the appropriate form
* Make sure all prepared food is stored in its appropriate container and labeled with product name, production and expiry dates
* Stock food items in the proper portion size and at the proper temperature
* Work at efficient and consistent pace
* Ensure timely preparation of all food items at lowest level
* Restock all items as needed throughout the shift
* Assist in opening and closing of the kitchen
* Check with the Assistant Service chef for details about any special events or particular service requests, either upcoming or for that day, in order to prepare for service accordingly
* Ensure that daily Finishing kitchen checklists are completed
* Verify quality, quantity, temperature and presentation are as per set Em Sherif standards before sending items into the dining area to the guest
* Ensure consistency, application of standard recipes and portion control of all menu product items as set by Em Sherif
* Help in any area of the Finishing kitchen/BOH when circumstances dictate
Procurement
* Assist the Assistant Service chef and/or the Service chef in inventory control and requisition orders
* Assist the Assistant Service chef and/or the Service chef in the receiving and/or storage process when necessary
Personal skills and abilities
* High commitment to ethics and confidentiality
* Team player
* Highly motivated and self-starter
* Excellent multi-tasking skills
* Attentive to details
* Good written, oral and interpersonal communication skills
* Able to cope under pressure
* Basic knowledge about Microsoft office, POS system, etc.
* Basic knowledge about fire, health and safety procedures
* Able to work standing for several hours
* Neat, clean and well-groomed
Work experience requirements
* Minimum of 1 year of experience as a Line cook or 2 years in the F&B industry, preferably in a Lebanese/Oriental restaurant
Education requirements
* Bachelor’s degree in Hospitality Management preferred, or accumulated years of experience
Good command of English. Arabic is a plus