IHG

Global hotel company

Chef de Partie

Culinary & Kitchen ProductionConfirmed live in the last 24 hours

Full-timeKuwaitNo salary listedIn-person

About the Job

Requirements

Maintain food-safety and hygiene standards during food preparation.
Comply with FLS legislation and the relevant sections of the FLS Policy, including reading, understanding, implementing, and signing the employee declaration.
Use safety equipment carefully and return it to its designated storage area after use.
Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment.
Avoid conduct that compromises personal or others’ safety, including horseplay and intentional or reckless interference with safety provisions.
Report damaged safety equipment, accidents, dangerous occurrences, and hazards to a supervisor or Head of Department.

Responsibilities

Check the quality, storage, handling, and use of raw materials in the assigned area.
Prevent food spoilage through daily checks and ensure incoming and outgoing food items meet the agreed standard.
Keep the Chef de Partie informed about the assigned section, including equipment, the working environment, staff problems, and department relations.
Prepare kitchen mise en place according to the production plan and business needs.
Assist the Chef de Partie in creating and developing dishes and recipes, keeping up with current market trends.
Maintain full knowledge of all menus offered in the respective kitchen.
Ensure constant rotation of kitchen stock.
Maintain the cleanliness of the assigned section and keep the workstation clear, clean, and tidy.
Ensure equipment is maintained and cleaned regularly.
Assist in other food production areas when assigned.
Perform other duties as required by the Executive Chef or Executive Sous Chef.

•Checks the quality of raw materials in his assigned area, as well as their storage, handling and usage.

•Prevents food spoilage through daily checks and ensures that all incoming & outgoing food items are to the agreed standard.

•Keeps the Chef de Partie informed of all aspects of his assigned section, including equipment, working environment, staff problems and department relations.

•Ensures that all kitchen Mise en Place is prepared according to production plan.

•Assists Chef de Partie in creating and developing new dishes and recipes by keeping up with the latest market trends.

•Has full knowledge of all menus being offered in the respective kitchen at any one time.

•To ensure constant rotation of all stocks in the kitchen.

•To ensure highest standards of hygiene are always adhered to throughout Food preparation.

•Responsible for the cleanliness of respective section.

•Ensure all equipment is being maintained and cleaned regularly.

•Always keep work station clear, clean and tidy.

•Ensures Mise en Place is prepared according to production & business needs.

•Assists in other food production areas as and when assigned.

•Perform any other duties as required by the Executive Chef, Executive Sous Chef from time to time.

•Co-operate with the company to achieve compliance with FLS legislation

•Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk

•Read, understand, and implement the relevant sections of the FLS Policy

•Sign the Employees' Declaration having read and understood the relevant sections of the FLS Policy

• Not promote or participate in horseplay, pranks, or practical jokes, which may result in an accident or injury

•Not intentionally or recklessly interfering with anything provided in the interests of safety

•Make careful use of safety equipment, such as gloves, goggles, aprons, overalls, shoes, and so on

•Return safety equipment to its designated storage area after use, and reporting any equipment damage to the supervisor

•Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines

•Not undertake any activity which compromises their personal FLS, or the FLS of others

•Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department.

About the Company

IHG

Global hotel company

IHG is a global hospitality company operating and franchising a portfolio of hotel brands. The company supports hotel development, reservations, loyalty programs, revenue management, brand standards, technology, and guest services. It serves travelers, hotel owners, franchisees, corporate clients, loyalty members, and hospitality partners. Its operating model centers on a primarily franchised and managed hotel network connected through brands, distribution, commercial systems, and regional support. Teams work across hotel operations, development, revenue, technology, marketing, loyalty, finance, and owner support. Teams support coordinated daily delivery.

Company size: Not listed
Company stage: Not listed
Total funding: Not listed
Headquarters: Not listed
Founded: Not listed

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