Chef de Partie

3 weeks ago

Abu Dhabi, United Arab Emirates Saadiyat Beach Club Full time

Job Summary:

To supervise the pastry & bakery and work in the assigned station /section, produce a consistent, high-quality product. Ensure courteous, professional, efficient and flexible service consistent with Company's Standards Policies & Procedures in order to maximize guest satisfaction.

Main Duties & Responsibilities:

  • To supervise and coordinate the preparation of food items as per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe and sanitary work environment.
  • To supervise and coordinate the activities of the pastry employee/s engaged in preparation of breakfast, lunch, afternoon tea, coffee breaks, plated function and dinner food items, across the various meal periods.
  • To participate in the production of said items following the standards set by the Executive Chef.
  • To keep fellow employees motivated by creating a positive work environment.
  • To plan production for the pastry department according to the needs of the hotel and cold/hot kitchen.
  • To ensure the correct and approved recipe are distributed to the fellow employees.
  • To demonstrate and use proper time management skills.
  • To train the staff using the proper methods of production as approved by the Executive Chef.
  • To operate and maintain as well as properly clean kitchen equipment, including: deep fryer, broiler, stove, steamer, food processor, mixer, slicer, vacuum machine, slicer, oven, steam table, tilt kettle, waffle iron, crepe iron, flat top grill etc.
  • To ensure the training and execution of proper usage, maintenance and cleaning of all equipment and any other equipment inclusive of work surfaces.
  • To date all food containers, rotate as per policies, making sure that all perishables are kept at proper temperatures, check pars for shift use, determine necessary preparation, freezer pull and line set up, note any out-of-stock items or possible shortages, return all food items not used to designated areas, being sure to cover all perishables at all times properly, assist in setting up plans and actions to correct any food cost problems, control the waste of food as well as the loss and usage as per policies.
  • To ensure the requisitioning of supplies and equipment and see that they are delivered and properly stored.
  • To participate in the production of all items in the respective kitchen department.
  • To produce and supervise the production of all tasting menus.
  • To ensure and maintain kitchen in a clean and organized manner following the proper sanitation guidelines and train fellow colleagues to do likewise.
  • To properly store unused ingredients for further use.
  • To fill in on any shift as needed according to the expectations of the kitchen and company.
  • To understand and perform the use of various scales and other measuring equipment such as: measuring cups and spoons.
  • To visualize how finished product will look or how buffet setup, live stations etc operate.
  • Accept full responsibility for managing any activity in the absence of the managers in the kitchen in a fast-paced high quality operation.
  • To ensure all equipment is in full working order.
  • To work closely with all chefs and service staff in relation to the pastry kitchen dessert.
  • To comply with local legislation as required.
  • To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternate departments/areas if required, to meet business demands and guest service needs.
  • To carry out any other reasonable duties and responsibilities as assigned.

Work Experience/ Education:

  • High school diploma.
  • Post-secondary training at a culinary institution.
  • Certificate in culinary arts, pastry-making, baking, or relevant field.
  • 2 or more years' experience working within the food industry as a Pastry Chef, Baker, or relevant role.
  • Working knowledge of baking techniques and the pastry-making process.
  • Creative ability with artistic skill in decorating cakes and other desserts.
  • Keen attention to detail.
  • In-depth knowledge of sanitation principles, food preparation, and nutrition.
  • Flexible working hours, including weekends and evenings, when necessary.
  • Capable of working in a fast-paced, production environment.

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