Chef de Partie

5 months 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.

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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