Swissôtel Al Ghurair

Demi Chef De Partie Indian Cuisine (BB-7B147)

Found in: Neuvoo Premium AE

Description:

Summary ofResponsibilities:

  • Responsible for the proper care and handling of all fooditems in the preparation kitchen.

  • Responsible for the proper care, handling and utilizationof all trimming leftovers and waste products such as vegetables,potatoes, bones, skin, fat, etc as per manual.

  • Responsible for the workperformance and deficiency of all team members under hissupervision..

  • Make andcheck the store requisitions well in advance to allow

  • Adequate defrosting time forimported meats, fish, seafood, the cooperation of the Chef deParties is essential in this matter.

  • Check daily orders for all satellitekitchens.

  • Give specialattention regarding hygiene and sanitation since raw products arehandled long before actual consumption.

  • Assure orderly handling of different food itemslike vegetables, potatoes, fish, seafood, lamb and other meatproducts, never cut fish on butcher block. Never cut meat on thesame carving board for fish. Vegetables separate whensorting.

  • Build up stockof food items when food cost allows.

  • Pay special attention on the proper sorting offood items (trimmed separate from untrimmed). Ready portions,trimmings and bones to be labeled when necessary and vacuumpacked.

  • Work straight orsplit shift as the flow of business requires. Arrange lunch breakaccordingly. After lunch, check the blackboard for new orders.Write requisitions which are to be submitted to the Chef'sOffice. Requisition form has to be filled in clear, readablehandwriting, All requisitions have to be signed either by theExecutive Chef

  • Supervisecleaning of preparation kitchen. Refer to kitchen manual regardingcleaning specifications.

  • Leave instructions for evening shift.

  • Cooperated and delegate workproperly. These are essential for the smooth operations of thekitchen.

  • Issue from storeonly by requisition.

  • Responsiblefor daily inter kitchen and production transfer report.

Qualifications:
Previous Experience in the Indian CuisineStrong interpersonal andproblem solving abilitiesHighly responsible &reliableAbility to work well under pressure in a fast pacedenvironmentAbility to work cohesively as part of a team

Observant & Team Spirit

calendar_today7 hours ago

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location_onDubai, United Arab Emirates

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