Senior Chef de Partie CDP - Dubai - JUMEIRAH

Description

Job Summary

A talented Chef de Partie is sought to work in a fast-paced kitchen environment at Shimmers, Jumeirah Mina A 'Salam Hotel. This role involves preparing and cooking high-quality food according to menu guidelines and recipes.

Key Responsibilities

• Prepare and cook food according to menu guidelines and recipes.
• Ensure dishes are presented on the correct serving dish in the prescribed manner with highest quality standards maintained.
• Manage mise-en-place and ensure it is always freshly prepared and on time.
• Assist the Chef de Cuisine/Sous Chef in daily food preparation and service.
• Actively manage all aspects of the section and delegate tasks to junior kitchen staff.
• Manage service during busy periods and maintain kitchen standards.
• Develop new menu ideas with the Chef de Cuisine/Sous Chef.
• Maintain cleanliness and organization of designated equipment and utensils.
• Plan staff training and implement an active training plan for team members.

About You

• Minimum 3 years of experience in a progressively more complex role within luxury hospitality.
• Expertise in food quality, presentation, hygiene, health, and safety.
• Management skills for multi-cuisine kitchens with show cooking.
• Culinary knowledge of classical and international trends.
• Proficient in English (Read/Write/Speak) and additional languages desired.

Desired Candidate Profile

1. Kitchen Management: Oversee kitchen operations and ensure smooth food preparation and cooking processes.
2. Staff Supervision: Manage and train kitchen staff to follow recipes and cooking techniques.
3. Menu Planning: Contribute to menu development and planning, including creating new dishes based on seasonal ingredients.
4. Quality Control: Ensure dishes meet restaurant standards for taste, presentation, and quality.
5. Inventory Management: Monitor stock levels and assist in ordering and managing inventory to minimize waste.
6. Foos Safety Compliance: Adhere to food safety and sanitation regulations.
7. Culinary Preparation: Prepare and cook a variety of dishes.
8. Collaboration: Work closely with the Executive Chef and other kitchen staff to coordinate meal preparation and service.
9. Cost Control: Assist in managing food costs and labor costs.
10. Guest Interaction: Occasionally interact with guests to receive feedback and ensure satisfaction.

Key Skills

1. Culinary Expertise: Strong knowledge of cooking techniques, kitchen equipment, and various cuisines.
2. Leadership: Ability to lead and motivate a team, fostering a collaborative and positive kitchen environment.
3. Time Management: Strong organizational skills to manage multiple tasks efficiently.
4. Creativity: Innovative thinking in menu creation and dish presentation.
5. Communication: Excellent verbal communication skills for coordinating with kitchen staff and front-of-house teams.

Qualities

• Passion for Cooking: Enthusiasm for culinary arts that drives excellence in food preparation.
• Attention to Detail: Ensuring precision in cooking and presentation to meet high standards.
• Resilience: Ability to remain calm and effective under pressure during busy service periods.

Estimated Salary: $60,000 - $80,000 per year.