Chef de Partie

_**Position is based in Liwa, Abu Dhabi**_
- Support Executive Chef and mange the kitchen & team in his absence.
- Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
- Approach all encounters with guests and team members in a friendly, service-oriented manner.
- Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
- Should be able to provide direction for all day-to-day operations in the kitchen/F & B
- Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and Service/ kitchen staff.
- He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
- Provides and supports service behaviours that are above and beyond for guest satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
- Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
- Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
- Determines how food should be presented, and create decorative food displays.
- Recognizes superior quality products, presentations and flavour
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards
- Coordinates with the purchasing department for the acquisition of needed goods and services.
- Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
- Ensure proper grooming and hygiene standards for all Service/kitchen staffs.
- Ensures all kitchen employees maintain required food handling and sanitation certifications
- Ensure proper purchasing, receiving and food storage standards in the kitchen.
- Interacts with guests to obtain feedback on food quality, presentation and service levels.
- Actively responds to and handles guest problems and complaints.
- Maintain Quality levels of receiving, storage, production and presentation of food.
- Ensure sufficient staffing levels are scheduled to accommodate business demands
- Follows and enforces all applicable safety procedures specified for kitchen and food servers
- Discuss daily food cost reports with key kitchen and F&B team members
- Review weekly and monthly schedules to meet forecast and budget
- Attend the daily morning meetings and other administrative sessions
- Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
- Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy.

**Job Types**: Full-time, Permanent

**Salary**: AED4,000.00 - AED4,200.00 per month

**Education**:

- Diploma (preferred)

**Experience**:

- F & B (Continental Cuisine): 8 years (required)
- 4-5 Star Kitchen: 8 years (required)
- Demi Chef De Partie: 5 years (required)