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Chef De Partie

Confidential - Lebanon
Food Preparation: Prepare ingredients (chop, cut, marinate) and cook dishes for their station (e.g., grill, sauces, pastry) according to recipes.
Quality Control: Ensure all food meets quality, portion, and presentation standards before it leaves the section.
Station Management: Set up and maintain their station (mise en place), including stocking, storing ingredients, and cleaning.
Supervision: Train, guide, and supervise junior cooks or commis chefs on their section.
Health & Safety: Enforce food safety, hygiene, and health regulations in their area.
Coordination: Work with other chefs and the Sous Chef for smooth kitchen flow and menu execution.
Menu Contribution: Assist with developing new dishes or modifying existing recipes
Apply on the Job Website
Post date: 12 January 2026
Publisher: Hirelebanese
Post date: 12 January 2026
Publisher: Hirelebanese