Chef De Partie

Found in: beBee S AE - 4 weeks ago

Dibba AlFujairah, United Arab Emirates Mirage Bab Al Bahr Resort and Tower Full time
As a Chef De Partie (CDP) you are responsible for supporting the Head and Sous Chef in a busy hotelkitchen delivering consistently high-quality food, handling purchase orders, and ensuring that items arriving without authorization are not received.
  • Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes, and preparation techniques.
  • Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality setby the Restaurant.
  • Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
  • Coordinates daily tasks with the Sous Chef.
  • Responsible for supervising junior chefs or commis.
  • Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
  • Ensure that the production, preparation and presentation of food are of the highest quality at all times.
  • Ensure highest levels of guestsatisfaction, quality, operating and food costson an ongoing basis.
  • Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
  • Full awareness of all menuitems, their recipes, methods of production and presentation standards.
  • Follows good preservation standards for the proper handling of all food products at the right temperature.
  • Operate and maintain all department equipment and reporting of malfunctioning.
  • Ensure effective communication between staff by maintaining a secure and friendly working environment.
  • Establishing and maintaining effective inter-departmental working relationships.
  • Have excellent knowledge of menu creation, whilst maintaining quality and controllingcostsin a volumefood business.
  • Personally responsible for hygiene, safetyand correct use of equipment and utensils.
  • Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
  • Checks periodically expiry dates and proper storage of food items in the section.
  • Consults daily with Sous Chef and Executive chef on the daily requirements, functionsand also about any last minute events.
  • Guides and trains the subordinates on a daily basis to ensure high motivationand economical working environment.
  • Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
  • Daily feedback collection and reporting of issues as they arise.
  • Assess quality control and adhere to hotels service standards.
  • Carry out any other duties as required by management. Job Type: Full-time Ability to commute/relocate:
    • Dibba Al-Fujairah: Reliably commute or planning to relocate before starting work (Required) Experience:
      • Demi Chef: 1 year (Preferred)

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