CHEF DE PARTIE ( sr )BENCHSTONE ENTERPRISE INCORPORATED

Job Description
Food Preparation: Prepare dishes for various food outlets in collaboration with senior chefs, ensuring quality and consistency.
Menu Development: Contribute to the creation of seasonal menus, providing ideas and suggestions to enhance departmental performance.
Service Management: Oversee meal service in the absence of senior chefs, ensuring all dishes are served according to specifications and on time
Supervision: Maintain and enforce standards, ensuring the team works methodically and adheres to schedules during services and functions in the Senior Chef's absence.
Training and Support: Assist in managing and training junior team members, including Chef de Parties, Commis, and Kitchen Assistants.
Recipe Adherence: Champion recognized standard recipes, contribute to menu planning, and ensure adherence to weekly menus.
Inventory Management: Process orders timely, manage stock acceptance, and handle delivery/ordering anomalies effectively.
Loss Prevention: Secure kitchen stores and other areas to minimize loss, work efficiently, and record waste as per departmental guidelines.
Food Hygiene and Safety: Maintain the highest standards of food hygiene and health & safety according to Food Hygiene Regulations.
Quality Control: Ensure the quality, quantity, temperature, and appearance of dishes meet the highest standards before service, with proper record-keeping.
Reporting: Maintain records and reporting duties for each service period, daily or weekly as required.
Compliance: Adhere to University and statutory regulations regarding the safe and hygienic operation of the kitchen and ancillary areas.
Sustainability: Minimize energy consumption (e.g., water and electricity) and maximize recycling opportunities, promoting staff awareness of environmental impact.
Stock Management: Maintain agreed stock levels, ensure systematic stock rotation, and assist with monthly stock takes as necessary.
Additional Duties: Undertake other duties of a similar nature as reasonably required by your line manager.
Qualifications:
A minimum of 3 year(s) of working experience is required.
No minimum educational attainment is required for this position.
Male applicants are preferred for this role.
Must have experience in Grilling Steaks, Burgers
At least 3 years experience as SR CDP in any Fine Dining/ Casual Dining Restaurant
Knowledgeable in food safety and hygiene requirements.
Multitasking and Organizational ability.
Principal / Employer
TENDERLION RESTUARANT
Principal / Employer Address
Marassi Gallery Mall Marassi Al Bahrain, Bahrain
Placement Fee
Please be reminded that as per DMW regulations, the placement fee is up to a maximum of one (1) month's salary.
For manpower pooling only. No fees in any form and/or purpose will be collected from the applicants. Beware of illegal recruiters and human traffickers.