Arabic Cuisine - Chef De Partie YOSH HOSPITALITY LLC OPC

We are seeking an experienced and creative Arabic Cuisine - Chef de Partie to join our kitchen brigade. The role is ideal for culinary professionals with a passion for Middle Eastern flavours, strong classical technique and the ability to work efficiently within a busy, collaborative environment. This position is open to applicants from all backgrounds and is gender neutral.

Key responsibilities for Chef de Partie — Arabic Cuisine

• Prepare and cook a range of Arabic and Middle Eastern dishes to the restaurant’s standards, including mezze, grilled items, slow-cooked stews, breads and traditional desserts, ensuring consistency of taste, portion and presentation.

• Work to menu specifications and recipe cards, maintain mise en place, portion control and accurate plating during service to meet timing and quality targets.

• Maintain the production of breads and dough-based items (such as flatbreads and pastries) where required, using traditional techniques and appropriate fermentation/handling methods.

• Operate and maintain specialist equipment (grills, tandoor/oven, salamander, salamandra, slicers) safely and hygienically; report faults and assist with basic preventative maintenance.

• Assist the Head Chef and Sous Chef in menu development, seasonal dish testing and costed recipe creation, contributing ideas to evolve the Arabic offering while controlling food cost.

• Manage a designated section during service, lead and coordinate commis chefs and apprentices, delegate tasks and provide clear, constructive feedback.

• Ensure all food is prepared and stored in accordance with food safety and HACCP procedures; maintain high standards of cleanliness in the pass and workstations.

• Perform stock rotation, portion control and accurate record-keeping for ingredient usage; assist with deliveries, checking paperwork and storing items to correct temperatures.

• Work collaboratively with front-of-house teams to manage service flow, respond to special dietary requests and ensure guest satisfaction.

• Participate in training, induction and regular refresher sessions on kitchen safety, allergen management, hygiene and recipe standards; support continuous improvement of kitchen processes.