Sr. Chef De Partie

1. Job Summary

The Chef de Partie is responsible for managing an assigned kitchen section and preparing meals, special meals, and other food items for airline passengers and crew in accordance with approved recipes, airline specifications, production schedules, and food safety requirements.

The role ensures consistent food quality, portion control, presentation, and timely production to meet flight departure schedules. The Chef de Partie must comply with aviation catering procedures, food hygiene regulations, customer requirements, and applicable company quality and food safety management systems.

2. Key Responsibilities

A. Food Production and Preparation

• Prepare, cook, and assemble food items according to approved recipes, production sheets, airline specifications, and menu requirements.
• Ensure food quality, taste, texture, portion sizes, and presentation meet established standards.
• Follow standardized recipes and production instructions to maintain consistency across airline menus.
• Prepare special meals and dietary meals in accordance with approved specifications and allergen-control procedures.
• Ensure mise en place, ingredients, and equipment are ready before production begins.
• Meet production deadlines in accordance with flight schedules and operational requirements.

B. Aviation Catering Operations

• Execute assigned production tasks according to daily production plans, meal counts, and flight requirements.
• Coordinate with other kitchen sections, assembly teams, and supervisors to ensure the timely transfer of prepared food.
• Follow airline-specific instructions relating to menu components, portioning, plating, packaging, and labeling.
• Ensure meals are prepared and handed over to the next production stage within required timeframes.
• Report production delays, shortages, quality deviations, or discrepancies in meal requirements to the immediate supervisor.
• Support menu changes, special requests, and operational adjustments as instructed.

C. Food Safety and Hygiene

• Strictly comply with applicable food safety regulations, company hygiene procedures, and approved food safety management systems.
• Follow prescribed cooking, cooling, reheating, holding, and storage temperature requirements, as applicable to the production process.
• Maintain proper personal hygiene, handwashing, protective clothing, and sanitation practices.
• Prevent cross-contamination through appropriate handling of raw, cooked, allergen-containing, and ready-to-eat foods.
• Ensure ingredients and prepared food are correctly labeled, dated, stored, and rotated.
• Monitor and record required food temperatures and other production checks accurately.
• Immediately report food safety incidents, suspected contamination, equipment failures, and non-conformities to the supervisor.

D. Quality Assurance and Compliance

• Follow approved standard operating procedures, work instructions, recipes, and quality control requirements.
• Check the freshness, quality, and suitability of ingredients before use.
• Maintain traceability of ingredients and production batches where required.
• Assist with internal inspections, audits, and corrective actions related to kitchen operations.
• Ensure food products meet customer, airline, and company quality specifications.

E. Stock and Cost Control

• Monitor ingredient availability and inform the supervisor of stock shortages.
• Follow established procedures for receiving, handling, and storing food ingredients.
• Minimize food waste through accurate preparation, portion control, and proper stock rotation.
• Maintain appropriate records of ingredient usage and production quantities as required.
• Use kitchen equipment, utensils, and supplies responsibly.

F. Equipment and Workplace Maintenance

• Maintain cleanliness and organization of the assigned workstation throughout the production process.
• Clean and sanitize equipment, utensils, and work surfaces in accordance with established procedures.
• Conduct basic checks of kitchen equipment and promptly report defects or maintenance needs.
• Comply with workplace health and safety requirements and safe equipment-handling practices.

G. Teamwork and Supervision

• Guide and support Commis Chefs and other assigned kitchen personnel.
• Allocate and monitor tasks within the assigned section as directed by the Sous Chef or Executive Chef.
• Coordinate with colleagues to maintain uninterrupted production flow.
• Assist in training team members on recipes, food handling, hygiene, and production procedures.
• Maintain professional communication and discipline in a high-volume, time-sensitive production environment.

3. Qualifications and Experience

• Certificate or diploma in Culinary Arts, Food Production, or an equivalent qualification is preferred.
• Previous experience in a commercial kitchen, hotel, large-scale catering operation, or aviation catering facility.
• Experience in high-volume food production is an advantage.
• Knowledge of food safety, HACCP principles, allergen management, and temperature control.
• Familiarity with standardized recipes, portion control, and batch production.
• Ability to work efficiently under pressure and meet strict production deadlines.
• Ability to work shifts, weekends, public holidays, and operational hours as required.
• Good communication, teamwork, and organizational skills.

Job Type: Full-time

Pay: AED4,000.00 - AED5,000.00 per month

Experience:

• Catering: 1 year (Required)

Work Location: In person