Prepare and cook dishes according to menu standards and kitchen guidelines.
Oversee your assigned station and ensure it is stocked, clean, and well-organized.
Maintain high food quality, portion control, and presentation standards.
Supervise and assist junior kitchen staff within your section.
Ensure all food safety, hygiene, and health regulations are followed.
Assist in inventory control and daily prep tasks.
Report any issues with equipment, ingredients, or staffing to the Sous Chef.
Help ensure smooth operation during busy service hours.
Proven experience as a Chef de Partie or similar role in a busy kitchen.
Strong knowledge of culinary techniques, kitchen hygiene, and safety practices.
Ability to work efficiently under pressure and manage your own section.
Team player with good communication and leadership skills.
Availability to work flexible hours, including evenings, weekends, and holidays.
Basic English required; Arabic is a plus.
Competitive seasonal salary.
Free accommodation near the venue.
Staff meals during working shifts.
Transportation to and from the venue.
A supportive, fast-paced kitchen environment steps away from the sea.