About the role:

• LOCATION: LIBYA, BENGHAZI
• Employment Status: Full Time 
• Reports to Title: Sous Chef / Executive Sous Chef / Executive Chef  

POSITION SUMMARY: 

The Chef de Partie (CDP) is responsible for running a specific section of the kitchen efficiently, ensuring food quality, hygiene standards, and productivity are maintained at the highest level. The role supports the Executive Chef and Sous Chef in daily kitchen operations, includes guiding and mentoring Demi chefs and commis, maintaining proper food storage and preparation standards, and complying with HACCP and company policies. The Chef de Partie plays an essential part in maintaining smooth kitchen operations and delivering a consistent culinary experience. 

KEY RESPONSIBILITIES: 

• Manage and operate an assigned kitchen section efficiently during service.  
• Prepare, cook, and present dishes according to company recipes and standards.  
• Ensure consistency in portioning, taste, and presentation at all times.  
• Maintain proper levels of mise en place (MEP) based on business demand.  
• Assist in the production and continuous improvement of menu items. 
• Comply fully with company policies and procedures.  
• Follow all kitchen systems and processes set by the Executive Chef, Sous Chef, and supervisors.  
• Adhere to all in-store security protocols and operational guidelines.  
• Ensure implementation and adherence to all company kitchen standards.  
• Understand that management reserves the right to modify or extend duties as required. 
• Maintain the highest standards of hygiene and sanitation in accordance with HACCP.  
• Follow all food safety regulations, including proper storage, labeling, cooking, freezing, sous vide, and reheating procedures.  
• Ensure all prepared food is correctly labeled, dated, and stored properly.  
• Follow the “clean as you go” policy to maintain a safe and organized workstation.  
• Comply with personal hygiene, health, and safety standards at all times. 
• Supervise and guide Demi Chef de Partie and Commis Chefs within the assigned section.  
• Provide training and support to junior staff to ensure skill development.  
• Ensure new kitchen staff are trained on equipment usage with proper documentation.  
• Maintain discipline, teamwork, and communication within the kitchen brigade. 
• Ensure all dishes leaving the section meet company quality and presentation standards.  
• Monitor food quality during preparation and service.  
• Coordinate with other sections to ensure smooth kitchen operations.  
• Respond quickly to changes in orders or service requirements. 
• Use kitchen equipment properly and ensure it is clean and well-maintained.  
• Follow correct handling of cleaning chemicals as per HACCP guidelines.  
• Report any equipment malfunction, maintenance issues, or safety hazards immediately to the Head Chef. 
• Communicate effectively with kitchen team and supervisors during service.  
• Receive and implement feedback from management professionally.  
• Support coordination between kitchen and service teams when required.  
• Engage with guests professionally when needed, following company policies. 
• Perform other reasonable duties assigned by management.  
• Support other kitchen sections when required during busy operations.  
• Adapt to operational changes and business demands. 
• Understand that management reserves the right to modify or extend responsibilities as needed, based on operational requirements. 

Qualifications & Requirements: 

• Diploma or certification in Culinary Arts or Professional Cookery  
• Minimum 3–5 years of experience in a professional kitchen, preferably in a similar role  
• Strong knowledge of cooking techniques, food safety, and kitchen operations  
• Experience managing a kitchen section and supervising junior staff  
• Ability to work in a fast-paced, high-pressure environment  
• Good communication and teamwork skills. 

Leadership & Management Skills: 

• Ability to lead and manage a kitchen section independently  
• Strong organizational and time management skills  
• Ability to train and develop junior kitchen staff  
• Strong attention to detail and quality control  
• Ability to work under pressure and maintain consistency  
• Good communication and teamwork within kitchen brigade 

We offer:

• Airplane ticket
• Accomodation
• Visa
• All transfers
• Food ( full board)
• Internet
• Paid leave – vacation

Interested candidates can send their cv to the e-mail address in the Apply for job button. CV in English language and diploma or certificate of acquired education are required for correct application.