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    Chef De Partie - Dubai, United Arab Emirates - the first group dubai

    the first group dubai
    the first group dubai Dubai, United Arab Emirates

    Found in: DrJobEN AE A2 - 6 days ago

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    Description
    • Ensure that the quality levels of kitchen production and presentation is always maintained at its highest level.
    • Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.
    • Basic knowledge of hotel ordering system.
    • To be fully aware of all menu items, their recipes, method of production and presentation standards.
    • To present oneself in a way that enhances the overall guest experience, by adding life and energy into each outlet.
    • To demonstrate excellent product knowledge of all food and special functions held at the property.
    • To establish and maintain smooth personal and work relationships within the kitchens.
    • Assume duties of Sous Chef in his/her absence.
    • Demonstrate initiative at all times.
    • Lead and support the junior members of the team.
    • Strong desire to improve on skills and knowledge.
    • Ability to produce own work in accordance with a deadline.
    • Ability to train and develop junior staff.
    • Seek own solutions to the minor obstacles that occur from time to time.
    • To perform any additional or special duties, as directed by a superior.
    • To maintain the highest levels of personal hygiene and always grooming, as per standard.
    • To practice proper telephone etiquette with colleagues and resort's guests.
    • To ensure that all tasks assigned by superior are completed, in a timely fashion.
    • To ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
    • To remain updated on all property happenings, including guests in-house, arrivals and departures, as well as daily events.
    • To exhibit an outstanding knowledge of the TFG Food & Beverage operations.
    • To understand and apply the Hotels Policies & Procedures, including during emergency situations.
    • To attend all training carried out by the Training Department.
    • To ensure maintenance work is completed, in a timely and professional manner.
    • To ensure all staff attend training as per scheduled by the department.
    • To ensure all fixed assets are well maintained.
    • Review the daily production sheets with Sous Chef when the first is not present.
    • Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service.
    • Actively participates in training of culinary skill to junior talent and apprentices.
    • Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
    • Keeps work station clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops.
    • Ensures that station opening and closing procedures are carried out to standard.
    • Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses.
    • Operate all kitchen equipment and conduct them with safety in mind at all the times.
    • Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines.
    • Report any and all deficiencies in kitchen equipment functionality and quality of food products to the sous chef or chef de cuisine in a timely fashion.
    • Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.
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