Chef De Partie - Dubai - JUMEIRAH

    JUMEIRAH
    JUMEIRAH Dubai

    5 days ago

    Jumeirah background
    Description

    Roles and Responsibilities

    A sought-after opportunity exists for a skilled Chef De Partie to contribute to the culinary team at The Palmery in Jumeirah Al Naseem.

    • Prepare and cook high-quality food according to established menu guidelines and recipes, as directed by the Sous Chef or Chef De Cuisine.
    • Maintain timely preparation of freshly prepared mise-en-place.
    • Support the Chef de Cuisine / Sous Chef in daily food preparation and service, upholding the highest standards.
    • Effectively manage all aspects of the designated section and delegate tasks to junior kitchen staff to ensure smooth operation and adherence to expected quality standards.
    • Oversee service during peak periods and, in the absence of senior chefs, manage the kitchen, ensuring all standards and quality procedures are observed.
    • Collaborate with the Chef de Cuisine / Sous Chef to develop new menu ideas, incorporating seasonal and creative elements using premium ingredients.
    • Ensure the designated section, equipment, and utensils remain clean and organized, adhering to required restaurant standards.
    • Develop and implement staff training plans with the Sous Chef, providing optimal guidance and training for junior chefs and trainees.
    • As section head, responsible for refrigeration cleaning, stock rotation, date coding, and deep cleaning of the designated section.

    About You:

    • Experienced Cold Kitchen professional.
    • Background in 5-star hotels or upscale restaurants, preferably in a similar position.
    • Excellent communication and interpersonal skills.

    Desired Candidate Profile

    1. Food Preparation: Prepare ingredients and cook dishes according to the restaurant's menu and standards for a specific station (e.g., grill, sauté, pastry).
    2. Menu Execution: Ensure all dishes meet the head chef's specifications, maintaining consistency and quality.
    3. Supervision: Oversee and train junior kitchen staff or line cooks working in their station.
    4. Inventory Management: Assist in managing inventory levels for their station, including ordering supplies and minimizing waste.
    5. Quality Control: Conduct regular checks on food quality and presentation, ensuring all items meet establishment standards.
    6. Hygiene and Safety: Maintain a clean and organized workstation, adhering to food safety and hygiene standards.
    7. Collaboration: Work closely with other chefs and kitchen staff to ensure smooth service and communication during busy periods.
    8. Creativity: Contribute to menu development by suggesting new dishes or improvements based on seasonal ingredients or guest feedback.
    9. Time Management: Efficiently manage time to ensure timely preparation and service of dishes.
    10. Problem-Solving: Quickly address any issues arising during service, such as equipment failures or ingredient shortages.

    Key Skills

    1. Culinary Expertise: Strong cooking skills and knowledge of various cooking techniques and cuisines.
    2. Attention to Detail: Ensure precision in cooking and presentation, critical for maintaining quality.
    3. Time Management: Prioritize tasks and work efficiently in a fast-paced environment.
    4. Teamwork: Collaborate effectively with kitchen staff to ensure seamless service.
    5. Communication: Clear communication skills for coordinating with other chefs and team members.

    Qualities

    • Passion for Cooking: Genuine love for food and the culinary arts driving creativity and dedication.
    • Adaptability: Flexibility to handle changing menus, guest preferences, and kitchen demands.
    • Resilience: Ability to work well under pressure, especially during peak service times.

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