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Demi Chef de Partie

2 weeks ago

Abu Dhabi, Abu Dhabi, United Arab Emirates Anantara Hotels & Resorts Full time
Roles and responsibilities
  • Perform all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel.
  • Support the development of Restaurant concepts and standards. Be familiar with local market & suppliers. Recommend menu changes according to seasonal product availability.
  • Adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Anantara presentation guidelines.
  • Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
  • Maintain outlet safety at all times.
  • Take responsibility for asset management of all outlet property and facilities.
  • Participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests.
  • Promote positive inter-departmental relations through candid communication and cooperation.
  • Maintain and oversee adherence to departmental checklists and cleaning schedules
  • Maintain food safety and protection, to include dating, proper storage and rotation, etc.
  • Assist in maintaining clean and sanitized food preparation areas.

Qualifications

  • Bachelor's Degree or any culinary degree
  • Must have worked at least one year as Demi Chef in Hotels and Restaurants
  • Excellent leadership and interpersonal skills
  • Strongly committed to teamwork and customer service
  • Eye for detail to achieve operation excellence
Desired candidate profile

Culinary Expertise and Technique

  • Basic and Advanced Cooking Skills: Knowledge of cooking techniques, including grilling, frying, roasting, steaming, and baking.
  • Specialized Section Knowledge: Depending on the restaurant, the Demi Chef may work in a particular section, such as pastry, grill, sauté, or sauce.
  • Recipe Execution: Ability to follow recipes precisely, maintaining consistency and quality in food preparation.

2. Time Management and Organizational Skills

  • Efficiency in a Fast-Paced Environment: Ability to work quickly and efficiently while maintaining high-quality standards during peak hours.
  • Prioritization: Ability to prioritize tasks and manage time effectively, especially during busy service periods.
  • Organization of Workspace: Keeping a clean, organized, and efficient workstation to minimize downtime and improve workflow.

3. Team Collaboration

  • Team Player: Ability to work as part of a larger kitchen team, taking direction from more senior chefs (Chef de Partie, Sous Chef, Executive Chef).
  • Communication: Clear communication with other team members to ensure smooth operations and ensure food is prepared correctly and on time.
  • Support for Senior Chefs: Assisting the Chef de Partie in their duties, including delegating tasks, prepping ingredients, and checking quality control.

4. Attention to Detail and Quality Control

  • Consistency in Presentation: Ensuring that every dish leaving the kitchen meets the restaurant's presentation standards.
  • Taste and Texture: Ensuring the food is cooked to perfection, maintaining proper taste, texture, and flavor consistency.
  • Quality Check: Ensuring that all ingredients used are fresh and meet quality standards.

5. Knowledge of Kitchen Equipment

  • Use of Cooking Tools: Familiarity with standard kitchen equipment such as ovens, fryers, stoves, blenders, and specialized equipment for specific sections (e.g., pastry tools).
  • Maintenance: Ensuring that tools and equipment are clean, well-maintained, and used properly to avoid accidents or breakdowns.

6. Food Safety and Hygiene

  • Food Safety Standards: Strong understanding of food safety regulations, proper food storage, temperature control, and preventing cross-contamination.
  • Cleanliness: Maintaining a hygienic and organized workstation at all times, adhering to kitchen cleanliness standards.
  • Health and Safety Compliance: Knowledge of health and safety regulations in the kitchen, ensuring the safety of both the staff and customers.

7. Adaptability and Learning

  • Learning New Skills: Eagerness to learn new techniques, recipes, and ways of cooking from more experienced chefs.
  • Adaptability: Ability to quickly adapt to changes in the menu, the kitchen environment, or new tasks that arise unexpectedly.