Demi Chef de Partie, La Dame de Pic

2 months ago

Dubai, United Arab Emirates Kerzner International Resorts Full time

Demi Chef de Partie, La Dame de Pic - One&Only One Za'abeel
(9039)

At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn.

Behold the dawn of a new, all-encompassing resort experience in Dubai - One&Only One Za’abeel. A vibrant hub for business, a magnetic stage for entertainment, and a haven for inner-city wellness, this new Dubai resort will be more than a trailblazing icon of the skyline, and it will be an utterly unrivalled urban oasis. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion.

**About the Role**

You will be responsible for the daily food preparation and duties assigned to meet the set standard and qualities. An essential responsibility of this role is to support the Food and Beverage Preparation Team by performing duties including preparation of mise en place, setting up food equipment, assisting in food preparation, and maintaining hygiene (HACCP) according to the hotel and local health authority’s standards. Your key duties and responsibilities include the below:

- Is present/cooking on the line during the outlet’s operating hours
- Support the production flow of the organization and provide support outside the area of responsibility when requested by the direct report.
- Take ownership of special dietary guests, follow instructions based on their requirements, and take responsibility for their satisfaction.
- Constructively report poor performance, conflicts, and difficult situations to achieve positive results
- Assist the Chef De Partie or Sous-Chef with the culinary operations of a specific kitchen or outlet
- Create a positive & professional working environment throughout the kitchens
- Maintaining a positive mood throughout the Team.
- Relay any breakdown-related information to the Chef de Cuisine immediately, to enable root cause identification and eradicate re-occurrences
- To have a complete understanding of and adhere to the company’s policy on Safety Procedures and Practices
- Have a complete understanding of and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices
- Have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods, and plating standards in your outlets
- Prepare and control daily and weekly market list
- To liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges
- Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage
- Ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for Engineering Response
- To expedite orders on the line, if required
- Conduct weekly inspections and walkthrough of all kitchens, together with Engineering and Stewarding Departments, monitoring maintenance and ensuring the good working order of operating equipment, and clean hygienic kitchen with documented follow-ups
- Adhere to all pre-determined set-up times and breakdowns for each meal period-event
- Follow all control and key procedures
- Ensure all “quality ingredients” are accurately ordered, received, and stored following F.I.F.O. rotation
- Ensure all “quality ingredients’’ are professionally prepared in accordance with recipes, plating guides, and buffet setups, with an emphasis on maximizing production
- Any other duties as assigned by Culinary Director himself or through Culinary leadership.

**About You**
- Minimum 4 years experience as Commis or currently a Demi Chef de Partie in an International luxury hotel or restaurant
- International experience preferred
- Must have a culinary certificate, accredited education requirement, or equivalent 6 years of experience
- Excellent communication skills
- Ability to work in a multicultural environment
- Comprehensive knowledge of HACCP as well as general health & safety in the workplace

Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to con

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