10 Best kitchen assistant Jobs in Spain (September 2025)

Em Sherif Group

Chef De Partie

1 day ago

Madrid

The Chef de partie must be able to work in a fast-paced environment and is responsible for all Finishing kitchen functions, controlling costs and ensuring Food & Beverage quality and service. General • Stay updated on all Em Sherif policies, memos, procedures, specials and promotions, etc., • Stay updated on all Em Sherif daily formulas, • Report to the Head chef/ Restaurant manager any required BOH maintenance issue, • Attend and participate in daily briefings and other meetings as scheduled, • Report to the Service chef/Head chef any required BOH maintenance issues, • Respect safety and hygiene of Em Sherif premises, • Respect grooming standards, • Maintain a favorable relationship with all Em Sherif employees to foster and promote a cooperative and harmonious working climate conducive to maximizing employee morale, productivity and efficiency Daily operations • Responsible for the daily preparation of food items in the designated kitchen area, • Check with Assistant Service chef or Service chef the list of all daily preparations, their priority, special tasks, etc., • Set up his/her station completely with the appropriate utensils and equipment, according to Em Sherif’s guidelines, • Prepare items for grilling, frying and/or heating (if required), • Follow standard recipes, portion controls, and storage specifications as set by Em Sherif’s Corporate Chef, • Acknowledge orders and prepare them according to specifications, • Ensure the correct quantities are prepared to meet daily needs, • Serve food in the proper portion size and at the proper temperature as per set recipes, • Prepare all food items as directed in a sanitary and timely manner, • Clean and maintain station while practicing food safety, sanitation and organizational skills, • Ensure cleaning, sanitation, and organization of designated kitchen section, walk-in coolers, and storage areas are done as per Em Sherif’s standards and checklists, • Check with Service chef and/or Assistant Service chef on the list and quantities of daily preparations, special tasks/request, etc., • Set up respective stations with the appropriate utensils and equipment according to Em Sherif’s guidelines, • Frequently check on respective section’s fridge and freezer’s temperature and record them using the appropriate form, • Make sure all prepared food is stored in its appropriate container and labeled with product name, production and expiry dates, • Stock food items in the proper portion size and at the proper temperature, • Work at efficient and consistent pace, • Ensure timely preparation of all food items at lowest level, • Restock all items as needed throughout the shift, • Assist in opening and closing of the kitchen, • Check with the Assistant Service chef for details about any special events or particular service requests, either upcoming or for that day, in order to prepare for service accordingly, • Ensure that daily Finishing kitchen checklists are completed, • Verify quality, quantity, temperature and presentation are as per set Em Sherif standards before sending items into the dining area to the guest, • Ensure consistency, application of standard recipes and portion control of all menu product items as set by Em Sherif, • Help in any area of the Finishing kitchen/BOH when circumstances dictate Procurement • Assist the Assistant Service chef and/or the Service chef in inventory control and requisition orders, • Assist the Assistant Service chef and/or the Service chef in the receiving and/or storage process when necessary Personal skills and abilities • High commitment to ethics and confidentiality, • Team player, • Highly motivated and self-starter, • Excellent multi-tasking skills, • Attentive to details, • Good written, oral and interpersonal communication skills, • Able to cope under pressure, • Basic knowledge about Microsoft office, POS system, etc., • Basic knowledge about fire, health and safety procedures, • Able to work standing for several hours, • Neat, clean and well-groomed Work experience requirements • Minimum of 1 year of experience as a Line cook or 2 years in the F&B industry, preferably in a Lebanese/Oriental restaurant Education requirements

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