Chef De Partie (Cold Section)

Who Are We?

We as Nusr-Et, are a culinary empire that crafted the art of dining with its unique blend of exquisite flavors and theatrical presentation. Renowned for its mastery of fine cuts, Nusr-Et has captivated the taste buds of discerning diners worldwide.

Nusr-Et boasts an extensive international presence, with around 30 restaurants strategically located in prominent cities across the globe, including New York, London, Dubai, Istanbul, and Miami. The culinary prowess of Nusr-Et is underscored by making each dining experience a celebration of taste and texture.

Nusr-Et reflects a commitment and dedication to excellence. But this is what meets the eye. Do you want to know what goes on behind the scenes in creating such unforgettable culinary journeys? If your answer is yes, then get ready to get a taste of the fine dining world at Nusr-Et.

Nusr-Et is actively seeking a talented and dynamic individual to join our team in the capacity of a Chef de Partie (Cold Section). This exciting opportunity is tailor-made for a high-performing professional who possesses a passion for excellence and a penchant for driving organizational growth. As a key member of our team, the successful candidate will play a pivotal role in shaping the future of our organization.

Sounds like you? Then read the job description below and apply now.

What Do We Look For?

• Preferably a graduate of Gastronomy (Bachelor’s), Culinary Arts (Associate degree or Vocational High School)
• Minimum 5 years of experience in the cold section of the kitchen department
• Knowledgeable and attentive about hygiene standards
• Well-versed in food safety practices and their implementation
• Open to innovation and development
• Proven ability to deliver high-quality boutique products in fast-paced, high-capacity operations

What Will You Work On?

• Ensure that all food products are consistent with recipes.
• Monitor closely the mise en place requirements for the relevant section.
• Maintain all mise en place at a sufficient level to ensure an uninterrupted flow of food during the service period whilst controlling the quality, consistency, appearance and taste.
• Monitor the daily work assigned to staff and ensure that given guidelines are followed and to take the necessary corrective measures.
• Work straight or split shifts depending on the needs of the business.
• Check incoming goods are consistent with the relevant order sheet, quality specification and transferred to the appropriate section of the kitchen whilst ensuring wastage is kept to a minimum.
• Carry out daily checks to ensure storage areas are maintained to a high level of hygiene.
• Oversee correct handling of raw products whilst ensuring quantities are prepared in accordance with recipes.
• Supervise and prepare daily mise en place and ensure that the section is ready for service.
• Ensure kitchen and food preparation areas are totally clean when left unattended,
• Maintain a high standard of personal hygiene, punctuality, and professional appearance while adhering to uniform and company policies.
• Ensure smooth kitchen operations through proper handling of equipment, compliance with health, safety, and hygiene regulations, and effective communication with team members and supervisors.
• Foster positive working relationships across departments and attend all required meetings to stay aligned with company standards and procedures.