Demi Chef De Partie

Roles and responsibilities

A Chef de Partie - Pastry for Conrad Dubai is responsible for supervising the Pastry team and ensuring high levels of food preparation to deliver an excellent Guest experience while assisting with food cost controls.

What will I be doing?

As a Chef de Partie - Pastry for Conrad Dubai will be responsible for performing the following tasks to the highest standards:

• Ensure all food preparation meets standards
• Prepare and present high quality food
• Supervise and train staff
• Keep all working areas clean and tidy and ensure no cross contamination
• Prepare all mis-en-place for all relevant menus
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure food stuffs are of a good quality and stored correctly
• Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
• Assist other departments wherever necessary and maintain good working relationships
• Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures
• Report maintenance, hygiene and hazard issues
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Be environmentally aware
  
  

What are we looking for?

A Chef de Partie - Pastry for Conrad Dubai is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• A minimum of 1 years of previous experience as a Chef de Partie - Pastry or strong experience as a Demi Chef de Partie
• Strong coaching and leadership skills
• Ability and desire to motivate the team
• Excellent communication skills
• Achieved Basic Food Hygiene Certificate
• Positive attitude
• Ability to work under pressure
• Ability to work on own or in teams
• Locally available for a Food Trial
  
  

It would be advantageous in this position for you to demonstrate the following capabilities:

• Previous experience in the hotel industry in luxury segment
• Fine Dining experience
• Knowledge of current food trends

Desired candidate profile

A Chef de Partie (CDP), also known as a Station Chef or Line Cook, is responsible for managing a specific section of the kitchen. This role involves supervising junior staff, maintaining quality standards, and ensuring the smooth operation of the assigned station. Below are the key skills required for a Chef de Partie:

Culinary Expertise

• Cooking proficiency: Mastery of various cooking techniques relevant to the assigned station, such as grilling, sautéing, baking, or frying.
• Specialization: Expertise in the specific area, such as pastry, sauce, meat, or fish preparation.
• Recipe adherence: Ability to follow and replicate recipes to maintain consistency in taste and presentation.
• Plating skills: Strong sense of aesthetics to ensure dishes are presented attractively.

Leadership and Team Management

• Station supervision: Oversee the activities of junior cooks and ensure tasks are completed efficiently.
• Training and mentoring: Provide guidance to junior team members to enhance their skills and knowledge.
• Teamwork: Collaborate with other station chefs and kitchen staff to ensure seamless operations.
• Conflict resolution: Address and resolve issues among team members professionally.

Operational Management

• Mise en place: Ensure all necessary ingredients, tools, and equipment are prepared before service.
• Time management: Deliver dishes promptly without compromising quality during high-pressure service periods.
• Station cleanliness: Maintain a clean, organized, and hygienic workstation at all times.
• Equipment care: Use and maintain kitchen equipment properly, reporting any malfunctions.