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Culinary Team Lead

2 weeks ago

Dubai, Dubai, United Arab Emirates Befit Sports Club Full time

Befit Sports Club seeks an experienced Chef de Partie to join its culinary team. As a key member of the kitchen staff, this individual will be responsible for overseeing a specific section of the kitchen, ensuring the preparation and presentation of high-quality dishes that meet the established standards.

Responsibilities Include:
  • Preparation and Presentation: Executing daily food preparation tasks as assigned by the Sous Chef, maintaining food quality and presentation standards at all times.
  • Recipe Development and Control: Preparing food according to standard recipe cards, ensuring accurate portion control and minimizing waste.
  • Inventory and Stock Management: Maintaining adequate stock levels, ensuring all ingredients are sufficient in quantity and quality, and implementing proper stock rotation and monitoring food expiry dates.
  • Leadership and Training: Supervising and guiding junior chefs, ensuring discipline, proper communication, and effective shift handovers.
  • Menu Planning and Execution: Having full awareness of menu items, recipes, production methods, and presentation standards, contributing to the preparation of food for menus and events.
  • Hygiene and Safety: Maintaining cleanliness and order in the kitchen section, adhering to food safety and HACCP, TACCP, and VACCP standards, ensuring proper storage, labelling, and handling of food items.
  • Equipment Maintenance: Ensuring all equipment in the section is functional and reporting maintenance needs promptly, overseeing the servicing and upkeep of storage facilities in the section.
  • Team Collaboration: Working under minimal supervision, demonstrating flexibility and resilience in a multicultural team, coordinating daily tasks and schedules with the Sous Chef.
Requirements:
  • Proven experience in a similar role, preferably in a 4 or 5-star hotel, resort, or high-end restaurant.
  • Culinary diploma or equivalent certification from an accredited institution.
  • Ability to work under pressure in a fast-paced environment.
  • Strong understanding of food safety, hygiene, and HACCP standards.
  • Leadership skills with the ability to supervise and train junior staff.
  • Attention to detail, time management, and organisational skills.
  • Proficiency in English, both written and verbal.