Chef De Partie-Irish Pub

Dusit Thani Dubai


Date: 2 weeks ago
City: Abu Dhabi
Contract type: Full time
Job Description

PRIMARY RESPONSIBILITIES:

  • Responsible for the preparation of all dishes that are prepared in their section.
  • Monitors to ensure food quality, presentation and safety standards are being adhered to.
  • Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
  • Ensures and maintains the sanitation standards in the assigned areas, a clean and wholesome ambiance in the kitchen, controlling room temperature, ventilation, and tidiness.
  • Ensures that mis-en-place is prepared for each shift’s needs.
  • Follows control systems this will ensure quality and portion consistency.
  • Directs chefs in their section in preparing, cooking, and presenting culinary dishes; enforces strict health and hygiene standards in the kitchen; and trouble-shoots any problems that may arise.
  • Supervises and ensures food items are properly stored at the end of the shift.
  • Ensures the food cost for the outlet kitchen is at a minimum by adhering to standards.
  • Assists the Sous Chef/Chef de Cuisine with Menu planning, inventory control, scheduling, ordering of kitchen supplies.
  • Familiarizes yourself with the following procedures:
  • Hotel fire procedures
  • First Aid procedures
  • Health & Safety policy & procedures
  • Hotel security procedures
  • Hotel product knowledge
  • Organizes and sets up the assigned section of the satellite kitchen as efficiently as possible to increase speed and maximize productivity.
  • Ensures that operating and kitchen equipment is well maintained up to the standard with minimum breakage
  • Carries out orders handed down to them by the Sous chef and Chef de Cusine.
  • Delegates duties to chefs working in their section of the kitchen.
  • Works closely with the Sous Chef to ensure kitchen is running smoothly and efficiently.
  • Creates the market list on daily basis, listing all produce to be purchased
  • Handles and reports any accident immediately to the Sous Chef, no matter how minor.
  • Attends daily briefing, meeting to ensure the smooth operation.
  • Under supervision of the Sous Chef/Chef de Cusine, participates in recruiting, hiring, training, and evaluating all employees, to ensure the productivity and effectiveness of the assigned section.
  • Provides additional training for the culinary employees in the areas and skills necessary for performing their function.
  • Performs other tasks or projects as assigned by hotel management or superiors.

Report Line & Communication

  • To assist the Sous Chef or Chef de Cuisine in ensuring that all culinary standards in that section comply with Hotel Policies and Procedures and Minimum Standards.
  • To maintain good working relationships with colleagues and all other departments.

Others

  • Continuous learning through own IDP.
  • Any other duties as may be assigned by the superior.

Accountabilities

  • Represents Dusit’s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.

Company’s Culture

  • Communicate and fully embracing the Company’s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. – “Proud to belong and to contribute”

CONFIDENTIALITY

  • Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.

Job Requirement

  • At least 2 years of Chef de Partie experience in a 5 star hotel
  • Be very knowledgeable about his or her specialty, as well as culinary functions in general.
  • Solid understanding of HACCP
  • Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel’s financial goals.
  • Demonstrate real passion for menu planning and leadership

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