Chef de Partie

2 months ago


Dubai, United Arab Emirates Royal Tulip Full time

To reflect the Emirates Grand values by providing the highest quality of service to our customers and employees. By always adopting a positive attitude and keeping the team spirit at the highest level
- To take pride in personal appearance for personal hygiene and uniform
- To co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to employees under his supervision
- To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards
- To constantly check the quality of food prepared with regard to taste and temperature
- To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards
- To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimise waste and spoilage
- To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers
- Ensures smooth and effective communication among the kitchens and with other departments to constantly be alert on freshness, presentations and temperature of food served
- Ensures food portioning, serving, requisitions/ receiving from stores are properly controlled
- Must be willing to work in the various outlets of the hotel as instructed by his supervisor
- Liase and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment
- To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with Engineering on work order forms. Misuse of equipment should be reported and disciplinary action should be taken
- Ensures that staff follow the hygiene and sanitation procedures when handling food/ equipment/utensils
- To ensure that working areas, working tables, working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitized as per SFSMS policy
- To ensure that the refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean at all times
- To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are always fresh and dated
- To work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, bain marie, hot and cold cabinets etc. are spotless and cleaned on a daily basis
- To ensure that all kitchen and stewarding employees adhere to the hotel grooming standards
- To report to the Executive / Head Chef on all staff and operation matters
- To monitor staff schedules and ensure punctuality at work
- To report all complains to the Executive / Head Chef
- To conduct training classes for staff to develop their skills / new menu items
- To guide the employee orientation for new hires
- To ensure that staff are aware of hotel rules and regulations
- To ensure that staff are trained on fire and safety and emergency procedures
- To provide the necessary assistance / support to staff and Executive / Head Chef to achieve their goals

**Experience**:

- CDP: 2 years (required)

**Language**:

- Arabic (required)

**Location**:

- Dubai (required)


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