Chef de partie for the Malt Gallery Naccache

General Information

Ets Antoine Massoud SAL
Job Type:
Hospitality/ Travel
Lebanon - Beirut
Date Posted:
May 24, 2023
Employee Type:
Full-Time Employee


•Inspect all kitchen surfaces to ensure that all areas are safe and sanitary in accordance with food handling procedures.
•Prepare food as directed.
•Season and cook food according to recipes using personal judgment and experience.
•Appropriate presentation and quality of dishes.
•Estimate expected food consumption based on previous trends and developments.
•Inventory, place orders and properly store, date and rotate food items.
•Organize food storage and kitchen equipment.
•Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
•Supervise work of kitchen staff as directed by management.
Customer Service: Every order is handled with a high level of professionalism and any customer complaints are dealt with quickly and efficiently. This requires a practical knowledge of industry best practices and customer service.
Communication: This position requires a commitment to details both verbally and non-verbally, therefore, the Chef de Partie must encourage cooperative and consistent levels of communication with kitchen staff, front-end staff and management. Must understand instructions, read written company memorandums and communicate with little or no additional direction.
Interpersonal Relationships: Must adapt to different personalities of clients, vendors and coworkers without losing focus. Must possess high professional ethics and avoid extreme familiarity or conflicts with others.

Company Profile