Chef De Partie Baker

4 weeks ago

Ras alKhaimah, Ra’s al Khaymah, United Arab Emirates Anantara Hotels & Resorts Full time
Roles and responsibilities
  • Maintain daily mise enplace and prepare ingredients
  • Inspect and cleanfood preparations areas, to ensure safe and sanitary food-handlingpractices
  • Ensure the highest standards andconsistent quality in the dailypreparation
  • Keep up to date with the newproducts, recipes and preparationtechniques
  • Have full knowledge of all menuitems, daily highlights and promotions
  • Adhereto recipes and stock management
  • Adjust cookingbased on guest preferences
  • Effectivecommunication between colleagues to ensure a secure and friendlyworking environment
  • Establishing andmaintaining effective inter-departmental workingrelationships
  • Consistently offer professional,friendly and proactive guest service while supporting fellowColleagues
  • Actively share ideas, opinions andsuggestions
  • Efficiency in preparations andexecution
  • Set example to others on personalhygiene and cleanliness on and off duty
  • Guideand train the Junior Colleagues on a daily basis to ensure highmotivation and productive workingenvironment
  • Acquire culinary knowledge andskills to grow as a Junior Sous Chef

Qualifications

Yourexperience and skills include:

  • Ability to work well under pressurein a fast paced environment
  • Ability to workcohesively and collectively as part of ateam
  • Add diplomas/certifications required ifneeded

  • 1. CulinaryExpertise

  • AdvancedCooking Skills: Proficiency in preparing, cooking,and presenting food according to recipes and qualitystandards.
  • StationSpecialization: Specializing in a specific station(e.g., grill, sauce, fish, pastry) and mastering the techniquesrequired for thatsection.
  • Knowledge ofTechniques: Expertise in various cooking techniquessuch as grilling, sautéing, roasting, braising, frying,and baking.
  • RecipeKnowledge: Understanding and executing standardizedrecipes and creating new dishes in line with therestaurant'smenu.

  • 2. Attention toDetail

  • Presentation:Ensuring that food is presented attractively, maintainingconsistent portion sizes and high-qualityaesthetics.
  • QualityControl: Monitoring the quality of ingredients andfinished dishes, ensuring that food is of the highest qualitybefore it leaves thekitchen.
  • TimeManagement: Ability to prepare and cook foodefficiently, ensuring dishes are ready for service at the righttime.
Desiredcandidate profile

1.Cooking andPreparation

  • FoodPreparation: Preparing ingredients for cooking,including chopping, slicing, marinating, and seasoning according torecipes.
  • Cooking:Cooking dishes to order using various techniques and cookingmethods. Ensuring that all dishes are prepared to the requiredstandard.
  • Plating andPresentation: Arranging and presenting dishes in anattractive and appetizing manner, in line with restaurantstandards.

2. StationManagement

  • StationOwnership: Taking full responsibility for a specificstation within the kitchen (e.g., grill, pastry, sauce, fish, orvegetable station), ensuring it runs efficiently duringservice.
  • ManagingInventory: Monitoring ingredient stock levels andmanaging the supplies at the station, ensuring everything isavailable forservice.
  • MaintainingEquipment: Ensuring that the tools and equipment atthe station are in good working condition and cleaned after eachshift.

3. SupervisingJuniorStaff

  • Trainingand Mentoring: Training junior kitchen staff andapprentices on proper cooking techniques, recipes, andstation-specifictasks.
  • DelegatingTasks: Assigning tasks to junior chefs or kitchenassistants to ensure that the work is distributed evenly andefficiently.

4. QualityControl andConsistency

  • MaintainingStandards: Ensuring that each dish prepared meetsthe restaurant's quality standards in terms of taste,texture, andpresentation.
  • PortionControl: Ensuring that food portions are consistentand that dishes are prepared according to the correct recipeportions.

5. Health andSafetyCompliance

  • FoodSafety: Adhering to food safety guidelines,including temperature control, storage, and handling ofingredients.
  • Cleanliness:Ensuring that the work area is kept clean and hygienic, followingproper sanitationprocedures.
  • HealthRegulations: Ensuring that all kitchen operationscomply with health and safety standards, including the use ofprotective gear whennecessary.

6.Communication andCoordination

  • Communicationwith Team: Communicating clearly with other kitchenstaff, including the sous chef and other chefs de partie, to ensureefficient service and coordination during busyshifts.
  • Liaising with Front ofHouse: Communicating effectively with waitstaff orrestaurant managers regarding special requests or issues withorders to ensure smooth service.
Key Skills
Cooking &Recipes,Cooking and Baking,Chef
EmploymentType : Full-time
Department /Functional Area: Hospitality
Experience: Not Mentioned years
Gender: Male
Vacancy: 1
Joining Date: Tue, 04 Feb2025

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