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Chef De Partie Baker

4 weeks ago

Ras AlKhaimah, United Arab Emirates Anantara Hotels & Resorts Full time
Roles and responsibilities
  • Maintain daily mise en place and prepare ingredients
  • Inspect and clean food preparations areas, to ensure safe and sanitary food-handling practices
  • Ensure the highest standards and consistent quality in the daily preparation
  • Keep up to date with the new products, recipes and preparation techniques
  • Have full knowledge of all menu items, daily highlights and promotions
  • Adhere to recipes and stock management
  • Adjust cooking based on guest preferences
  • Effective communication between colleagues to ensure a secure and friendly working environment
  • Establishing and maintaining effective inter-departmental working relationships
  • Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
  • Actively share ideas, opinions and suggestions
  • Efficiency in preparations and execution
  • Set example to others on personal hygiene and cleanliness on and off duty
  • Guide and train the Junior Colleagues on a daily basis to ensure high motivation and productive working environment
  • Acquire culinary knowledge and skills to grow as a Junior Sous Chef

Qualifications
Your experience and skills include:

  • Ability to work well under pressure in a fast paced environment
  • Ability to work cohesively and collectively as part of a team
  • Add diplomas/certifications required if needed

  • 1. Culinary Expertise

  • Advanced Cooking Skills: Proficiency in preparing, cooking, and presenting food according to recipes and quality standards.
  • Station Specialization: Specializing in a specific station (e.g., grill, sauce, fish, pastry) and mastering the techniques required for that section.
  • Knowledge of Techniques: Expertise in various cooking techniques such as grilling, sautéing, roasting, braising, frying, and baking.
  • Recipe Knowledge: Understanding and executing standardized recipes and creating new dishes in line with the restaurant’s menu.

  • 2. Attention to Detail

  • Presentation: Ensuring that food is presented attractively, maintaining consistent portion sizes and high-quality aesthetics.
  • Quality Control: Monitoring the quality of ingredients and finished dishes, ensuring that food is of the highest quality before it leaves the kitchen.
  • Time Management: Ability to prepare and cook food efficiently, ensuring dishes are ready for service at the right time.

Desired candidate profile

1. Cooking and Preparation

  • Food Preparation: Preparing ingredients for cooking, including chopping, slicing, marinating, and seasoning according to recipes.
  • Cooking: Cooking dishes to order using various techniques and cooking methods. Ensuring that all dishes are prepared to the required standard.
  • Plating and Presentation: Arranging and presenting dishes in an attractive and appetizing manner, in line with restaurant standards.

2. Station Management

  • Station Ownership: Taking full responsibility for a specific station within the kitchen (e.g., grill, pastry, sauce, fish, or vegetable station), ensuring it runs efficiently during service.
  • Managing Inventory: Monitoring ingredient stock levels and managing the supplies at the station, ensuring everything is available for service.
  • Maintaining Equipment: Ensuring that the tools and equipment at the station are in good working condition and cleaned after each shift.

3. Supervising Junior Staff

  • Training and Mentoring: Training junior kitchen staff and apprentices on proper cooking techniques, recipes, and station-specific tasks.
  • Delegating Tasks: Assigning tasks to junior chefs or kitchen assistants to ensure that the work is distributed evenly and efficiently.

4. Quality Control and Consistency

  • Maintaining Standards: Ensuring that each dish prepared meets the restaurant’s quality standards in terms of taste, texture, and presentation.
  • Portion Control: Ensuring that food portions are consistent and that dishes are prepared according to the correct recipe portions.

5. Health and Safety Compliance

  • Food Safety: Adhering to food safety guidelines, including temperature control, storage, and handling of ingredients.
  • Cleanliness: Ensuring that the work area is kept clean and hygienic, following proper sanitation procedures.
  • Health Regulations: Ensuring that all kitchen operations comply with health and safety standards, including the use of protective gear when necessary.

6. Communication and Coordination

  • Communication with Team: Communicating clearly with other kitchen staff, including the sous chef and other chefs de partie, to ensure efficient service and coordination during busy shifts.
  • Liaising with Front of House: Communicating effectively with waitstaff or restaurant managers regarding special requests or issues with orders to ensure smooth service.
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