Demi Chef De Partie - Heartist Cafeteria

Company Description

Fairmont Bab Al Bahr is a 5-star Abu Dhabi beach resort with a stunning setting on Abu Dhabi Creek. Our luxurious urban hideaway offers unparalleled panoramas over the glittering white-marble minarets of iconic Sheikh Zayed Grand Mosque. Alongside exquisite restaurants and bars, Fairmont Abu Dhabi boasts 366 spacious rooms, suites and a villa. Designed with discerning business and leisure guests in mind, our incomparable facilities include a private beach, pool, meeting rooms, and a magnificent ballroom for lavish celebrations.

Job Description

The Demi Chef De Partie in our Heartist Cafeteria is responsible for assisting the Senior Chef de Partie in overseeing the preparation and production of meals for heartists. This role emphasizes experience in bulk food production, ensuring that large quantities of food are prepared efficiently and to high standards of quality and safety.

Key Responsibilities

• Food Preparation and Production:
• Assist in the preparation and cooking of large quantities of food according to set menus and recipes.
• Ensure consistency in food quality and presentation.
• Manage the preparation and production of specific sections of the kitchen as directed by senior chef.
• Kitchen Management:
• Support the Chef de Partie in the day-to-day operations of the kitchen.
• Supervise and mentor junior kitchen staff, including Commis Chefs and casuals.
• Assist in the development and testing of new recipes and menu items.
• Ensure efficient use of kitchen resources and minimize waste.
• Food Safety and Hygiene:
• Adhere to all food safety and sanitation standards.
• Ensure all kitchen staff comply with health and safety regulations.
• Oversee the proper storage and handling of ingredients and prepared foods.
• Inventory and Supplies:
• Assist in managing inventory, including ordering, receiving, and stock rotation.
• Monitor and maintain stock levels to ensure uninterrupted kitchen operations.
• Collaborate with the Senior Chef de Partie and purchasing department to ensure quality and cost-effectiveness of supplies.
  

Qualifications

• Experience:
• Minimum of 2-3 years of experience in a similar role, with significant experience in bulk food production.
• Proven experience in high-volume catering or staff cafeteria environments.
• Skills:
• Strong cooking skills with a focus on large-scale food production.
• Excellent organizational and time-management abilities.
• Leadership skills with the ability to supervise and motivate a team.
• Good communication skills and the ability to work as part of a team.
• In-depth knowledge of food safety and hygiene regulations.