Mediterranean Cuisine
We are looking for an experienced Chef de Partie – Hot Kitchen with strong knowledge of Mediterranean cuisine, including Arabic, Levantine, North African, Turkish, Greek, Italian, Spanish and Southern European cooking.
Responsibilities
- Prepare and cook high-quality Mediterranean dishes according to standardized recipes and presentation standards.
- Work confidently with meat, poultry, seafood, vegetables, pasta, rice, grains and legumes.
- Prepare a variety of hot mezze, soups, stews, pasta, risotto, rice dishes, grilled dishes, seafood, sauces and Mediterranean main courses.
- Apply professional cooking techniques including grilling, sautéing, roasting, braising, frying, poaching and slow cooking.
- Demonstrate good understanding of Mediterranean ingredients such as olive oil, fresh herbs, tomatoes, garlic, citrus, olives, cheeses, nuts and regional spices.
- Maintain consistency in flavor, texture, portion size and presentation.
- Complete daily mise en place and keep the station fully prepared for service.
- Manage the hot-kitchen section efficiently during high-volume service.
- Follow standardized recipes, portion controls and food-cost requirements.
- Monitor ingredient quality, freshness, storage, stock rotation and food waste.
- Maintain strict hygiene, food-safety and HACCP standards.
- Coordinate with other kitchen sections to ensure smooth and timely service.
- Assist the Sous Chef and Head Chef with menu development, specials and recipe standardization.
- Supervise and train Commis Chefs assigned to the section.
- Maintain a clean, organized and professional workstation at all times.
Requirements
- Minimum 3 years of professional experience as a Chef de Partie or similar hot-kitchen position.
- Strong experience in Mediterranean cuisine.
- Knowledge of Levantine, North African, Turkish, Greek, Italian and Spanish cuisine is highly preferred.
- Strong understanding of meat, poultry, seafood, pasta, rice, vegetables, stocks and sauces.
- Good knife skills and professional hot-kitchen cooking techniques.
- Ability to reproduce dishes consistently according to standardized recipes.
- Experience with modern restaurant and fine-dining presentation is an advantage.
- Strong understanding of portion control, food cost and waste management.
- Ability to work efficiently under pressure and during busy service periods.
- Strong teamwork, organization, cleanliness and attention to detail.
Position: Chef de Partie – Hot Kitchen
Cuisine: Mediterranean
Department: Hot Kitchen
Employment Type: Full-Time