Chef de Partie MOVENPICK

We are seeking a talented and experienced Chef de Partie to join our culinary team in Baghdad, Iraq. As a key member of our kitchen staff, you will be responsible for overseeing a specific section of the kitchen, ensuring the highest standards of food quality and presentation.

• The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing & manpower planning.
• The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Cuisine or senior Chef on duty.
• The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.
• The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
• The ability to distribute work equally to employees and follow up those instructions as per hotel standards.
• The ability to train and develop junior chefs.
• The ability to expedite the food pass for a la carte restaurants.
• The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests
• The ability to discipline and ensure the quality of employee's work in the absence of a senior Chef.
• The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees.
• The ability to create, prepare and present menu items and specials as well as recipe preparation and cost calculation.
• The ability to prepare stocks and sauces, meats and seafood s using traditional Western Food Techniques
• To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break
• The ability to follow instruction and work closely with the senior chef, Executive Sous Chef and Executive Chef.

• Proven experience as a Chef de Partie or in a similar culinary role
• Proficiency in both a la carte and production cooking techniques
• Strong leadership and mentoring skills
• Excellent knowledge of food safety and sanitation standards
• Ability to work efficiently in a fast-paced, high-pressure environment
• Outstanding time management and organizational skills
• Physical stamina to stand for extended periods and lift heavy items
• Flexibility to work various shifts, including weekends and holidays
• Passion for culinary arts and commitment to delivering exceptional dining experiences
• Strong communication skills and ability to work collaboratively in a team
• Adaptability to work in diverse cultural environments