Senior Assistant (Chef de Partie)

National Aerospace Science and Technology Park (NASTP) is hiring an Assistant (Front Desk) for its Simulation Lodges at NASTP Alpha, Rawalpindi. The position involves managing guest check-ins, reservations, billing, and front desk operations in a professional hospitality environment. Candidates with an Intermediate or Bachelor’s degree and 1–2 years of relevant experience are encouraged to apply. This role offers the opportunity to work in a high-profile government-led organization that blends technology, professionalism, and service excellence.

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Career Opportunity – Senior Assistant (Chef de Partie) at NASTP Alpha, Rawalpindi

Company Name: National Aerospace Science and Technology Park (NASTP)
Position Title: Senior Assistant (Chef de Partie)
Location: NASTP Alpha, Rawalpindi
Industry: Hospitality & Food Services within Aerospace and Technology Infrastructure
Employment Type: Contractual
Official Website: https://nastp.gov.pk/
Apply Link: Click Here

Job and Company Description

Company Introduction

National Aerospace Science and Technology Park (NASTP) is one of Pakistan’s most forward-looking initiatives aimed at developing a globally competitive ecosystem in aerospace, defense, and technology. As a project under the Government of Pakistan, NASTP is dedicated to transforming the national industrial landscape by fostering innovation, advanced research, and collaboration between academia, defense organizations, and the private sector.

Within this ecosystem, NASTP Alpha, located in Rawalpindi, serves as one of the park’s key facilities. It houses a wide range of departments, including engineering, research, simulation, hospitality, and administrative services. Among its many units, the Simulation Lodges Department plays an essential role by offering accommodation and dining services to professionals, researchers, and international guests visiting the facility.

The Simulation Lodges maintain high standards of comfort, service, and cuisine, reflecting the professionalism and quality that NASTP represents. To support these operations, NASTP employs skilled culinary professionals who ensure that food quality, hygiene, and presentation standards remain exceptional.

By hiring a Senior Assistant (Chef de Partie), NASTP aims to strengthen its hospitality division with a dedicated, creative, and quality-focused chef who can manage a section of the kitchen efficiently while maintaining high culinary standards. This opportunity offers an ideal environment for professionals with a passion for fine dining and organizational excellence to contribute their expertise in a structured, well-equipped facility.

Working at NASTP means being part of an organization that blends professionalism with national service. Employees enjoy the experience of operating in a world-class environment where innovation, discipline, and teamwork are core values. Every department, including the culinary unit, is run with precision and commitment to excellence, ensuring guests and residents experience the best of Pakistani hospitality.

The Senior Assistant (Chef de Partie) will play a central role in maintaining these standards by managing daily kitchen operations, mentoring junior staff, and ensuring that every dish prepared meets the expectations of quality and taste that NASTP Alpha upholds.

Job Description

The Senior Assistant (Chef de Partie) at NASTP Alpha, Rawalpindi, is a key member of the culinary team responsible for leading a specific kitchen section. This position involves hands-on cooking, supervision, and coordination with other departments to ensure efficient and high-quality food preparation for the Simulation Lodges and special events hosted at NASTP.

The ideal candidate should be an experienced chef who understands how to balance creativity with operational excellence. The role demands not only culinary skills but also leadership, organization, and a passion for maintaining food safety and hygiene standards.

The Chef de Partie will oversee a section such as grill, sauce, pastry, or cold kitchen, depending on the operational requirements. They must ensure that each dish leaving their section meets NASTP’s standards for taste, presentation, and temperature. Additionally, the chef will work closely with the Head Chef and Sous Chef to execute daily menus, event buffets, and custom orders for guests with special dietary needs.

Key Responsibilities

Supervise the preparation, cooking, and presentation of food items in the assigned section, ensuring that each dish adheres to established recipes and presentation standards.
Maintain consistency in taste, portion size, and appearance across all meals served during breakfast, lunch, dinner, and special functions.
Collaborate with other kitchen sections to coordinate service times and maintain a smooth workflow during busy shifts.
Prepare and manage meals for guests with special dietary requirements such as vegetarian, vegan, gluten-free, or allergy-specific dishes.
Take ownership of the assigned station, organizing workflow, and delegating tasks to junior kitchen staff and assistants.
Train and mentor junior staff in cooking techniques, food safety, and kitchen etiquette to build an efficient and motivated culinary team.
Ensure that the workstation is fully prepared before service and properly cleaned afterward.
Manage stock levels for the section, inform the head chef of replenishment needs, and participate in cost-control measures to reduce wastage.
Conduct regular inspections of kitchen tools and machinery, report any faults or malfunctions, and ensure maintenance schedules are followed.
Participate in menu development and seasonal updates by suggesting new dishes, experimenting with ingredients, and incorporating culinary trends that align with NASTP’s standards.
Calculate recipe costs and assist in menu pricing based on ingredient usage and portion sizes.
Monitor all food safety protocols, including proper food storage, handling, and labelling in line with HACCP guidelines.
Maintain daily temperature logs, food quality records, and inventory usage reports.
Ensure all kitchen staff adheres to personal hygiene and cleanliness standards as defined by health and safety policies.
Coordinate with procurement teams and the storekeeper for the timely supply of fresh ingredients and kitchen equipment.
Address guest feedback or complaints promptly with corrective measures while maintaining professionalism and a service-oriented attitude.
Participate in team briefings, contribute ideas for continuous improvement, and support the Head Chef in achieving operational goals related to cost, quality, and guest satisfaction.

This role requires dedication, discipline, and the ability to perform under pressure. The Chef de Partie must ensure that the kitchen’s performance aligns with the organizational standards of NASTP, known for its precision and excellence across all departments.

Eligibility Criteria

Qualification

Applicants must hold a Diploma or Certification in Culinary Arts, Hotel Management, or Food Production from a recognized institution. Formal chef training and hands-on kitchen experience in professional culinary environments are strongly preferred.

Experience

A minimum of 3–5 years of experience in a professional kitchen is required.
At least 1–2 years of experience in a Chef de Partie or similar supervisory role is mandatory.
Prior experience in hotel, lodge, or institutional kitchens is highly desirable.

Skills and Competencies

To succeed in this role, candidates must demonstrate strong culinary expertise and leadership qualities:

Proficiency in cooking multiple cuisines with expertise in the assigned section (grill, sauce, cold kitchen, or pastry).
Knowledge of modern cooking techniques, food preparation standards, and the use of various ingredients.
Thorough understanding of HACCP principles and food safety regulations.
Strong knife handling skills, portion control, and food presentation abilities.
Familiarity with kitchen machinery, maintenance, and troubleshooting.
Capacity to read standardized recipes, convert ingredient measurements, and maintain consistency in preparation.
Ability to lead a small team of cooks, motivate junior staff, and maintain composure during high-pressure service periods.
Excellent organizational and time management skills, ensuring tasks are completed efficiently and accurately.
Creativity in menu design, innovative use of ingredients, and attention to detail in plating and presentation.
Physical stamina to work in a hot, fast-paced kitchen environment for extended hours.
Flexibility to work early mornings, late nights, weekends, and holidays as required by kitchen operations.
Effective communication skills and teamwork spirit to collaborate with colleagues across departments.
Problem-solving ability and a proactive approach to challenges in daily operations.

The ideal candidate will combine culinary artistry with professional discipline, reflecting the high operational standards that NASTP Alpha maintains across its facilities.

Location

NASTP Alpha, Rawalpindi

The position is based within the Simulation Lodges Department, which operates the hospitality services for the facility. The work environment is structured, professional, and equipped with modern culinary infrastructure.