Chef de Partie - Dubai, United Arab Emirates - RAFFLES

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    Permanent
    Description

    Job Description

  • Organizes kitchen operations and prepares and serves a range of dishes whilst supervising junior members of the Kitchen Brigade. Promotes the work culture and the company's core values.
  • To report for duty punctually wearing the correct uniform and name badges at all times.
  • Organize shifting in the section with regard to mise-en-place production and its service.
  • Give tasks to Demi Chefs and Commis Chefs and check that they are carried out in the correct manner.
  • Write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in his/her section.
  • Maintain good colleague relations and motivate colleagues
  • Ensure that training on a one-to-one basis has been carried out and comprehended.
  • Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index.
  • Responsible for completing the daily checklist regarding Mise-en-place and food storage.
  • Attend daily and monthly meetings with the Chef de Cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.
  • Report any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure the necessary work has been carried out.
  • Check the main information board regarding changes in any Banquets or other information regarding the organization.
  • Keep the section clean and tidy.
  • Pass all information to the next shift.
  • Accidents and sickness to be written in log book and report to the Executive Chef / Executive Sous Chef.
  • Check Demi Chefs / Commis Chefs on his/her section: . regarding personal hygiene.
  • Assist the Chef de Cuisine in composing new recipes and menu ideas.
  • Have a complete understanding of and adhere to the company's policy relating to fire, hygiene and safety.
  • The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.
  • Qualifications

  • Reading, writing and oral proficiency in the English language
  • Strong leadership, training and motivational skills.
  • Strong organizational skills and ability to work in stressful fast paced environment.
  • Experience:

  • Minimum 2 years cooking experience.
  • Additional Information