Demi Chef De Partie

How does your working day look like

Brand & Strategic Leadership

• Ensure recipes are followed accurate support keep pickup charts and recipe cards up to date.
• Ensure the product offer can be delivered effectively within the existing F&B operations and create appropriate development plans with the Sous Chef and Head Chef.
• Maintain excellent communications with operational Chefs and other relevant services teams on menu development issues. Working in cohesion to train implement and land all new menus/recipes and concepts.
• Ensure daily quality control and consistency checks to make sure the quality is up to expected standards
• You will be active on Workplace gathering all needed information and encourage the team to be aware of all happenings around the hotel and are capable to use this information daily.

People Management

• Youll communicate effectively with subordinates and immediate superiors.
• Youll be capable of expressing clearly listening and absorbing information.
• You will participate in special activities to develop and increase team morale and spirit.
• You will be leading by example and actively working on a section in service teams improving the teams capabilities and ensuring quality on all sections.
• Knows and understand the Job Descriptions and responsibilities of all culinary staff in the outlet or involved in the outlet.
• Youll be attending daily briefings and be keeping communication transparent.
• Coordinating the junior culinary team in a timely manner and setting deadlines and goals.
• Youll manage time effectively by meeting deadlines on time.
• Youll be coaching and counselling subordinates effectively.
• Youll ensure that subordinates personal hygiene is always up to the highest standard
• Youll evaluate objectively the performance of Kitchen staff and conduct a quarterly appraisal.
• Conduct daily line checks and quality control through the whole kitchen team and food options.

Operations Management

• Responsible for the operation and coordination of the section in absence of the Chef de partie.
• Youll implement all the food policies and procedures in the kitchen and ensures compliance.
• Responsible for delivering highest quality without compromising it.
• Responsible for communicating daily storeroom needs stock level and sufficient supplies during kitchen operation are rotated and used in a FIFO system.
• Responsible for the proper maintenance and good working order of all equipment.
• Responsible for establishing and maintaining high sanitation standards in the Kitchen according to HACCP guidelines.
• Youll follow the technical guidelines and preparation processes for the letter avoiding all wastage.
• Youll keep information flow and ordering procedures and requirements in compliance with the Sous Chef and Head Chef in Charge for the ordering procedures or his substitute in charge.
• Youll ensure Dubai Municipality Food Control Section Regulations are adhered to in detail that Stewarding records are up to date and filled in correctly.
• Youll follow quality standards and compliance.
• Youll control Food Stock in regard of freshness and expiry date. Order food daily as required using Future Log ensuring that the food cost is kept in line.
• Youll operate within the set food cost for the respective Area / Outlet
• Youll direct the activities of food quality productivity and creativity to maintain and improve standards according to menus a la carte promotions and special requirement.
• Youll carry out a firm and fair employee treatment policy.
• Being able to operate the allocated section alone with delivering highest quality.
• Reporting any malfunctions and occurring issues to the Chef de partie or Sous Chef.

Hygiene & Safety

• Youll ensures that the workplace and storage areas remain clean and tidy and the safety of consumable goods by always respecting HACCP regulations.
• Youll respects the instructions and safety guidelines for the equipment used.
• Youll applies the hotels safety regulations (in case of fire etc).
• Youll responsible for HACCP documentation and/or Food watch if the system is implemented.
• Youll respects the hotels commitments to the sustainability program (saving energy recycling sorting waste etc).

Qualifications :

Your personality counts more than your CV

• Vocational diploma in food & beverage and/or any initial training if the person is highly motivated by the sector and that his/her level of commitment and skills have been validated.
• Own Language and English written and verbal.
• PIC Certificate (to be provided)
• Fire prevention training

Additional Information :

Whats in it for you

• Get to know all the other 25hours hotels and stay ten nights a year for free as an employee!
• Take advantage of being part of Ennismore and get generous discounts when visiting our bars and restaurants as well as booking hotel rooms all over the world
• Benefit from great offers from our numerous cooperation partners
• Be part of our hilarious staff parties and much more...

Remote Work :

No

Employment Type :

Full-time