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- To produce a consistent, high-quality product and provide a courteous, professional, efficient and flexible service at all times, following company Standards of Performance.
- Good knowledge of Food production, Knife handling, cooking techniques and recipes
- To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set. Please note that Master Task Lists are reviewed and changed on a regular bases reflecting change in trends, guest expectations and operating philosophies.
- To be entirely flexible and adapt to rotate within the different sub departments of the Food & Beverage Division or any other Department of the hotel as assigned.
- To perform all duties and tasks when rotated or assigned to another Department as per Master Task List for that Department.
- To perform opening and closing procedures established for the Place of Work as assigned.
- To have a thorough understanding and knowledge of all Food & Beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives.
- To ensure that the Place of Work and surrounding area is kept clean and organized at all times.
- To monitor operating supplies and reduce spoilage and wastage.
- To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
- To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the company's policy on Fire, Hygiene, Health and Safety.
- To report for duty punctually wearing the correct uniform at all times.
- To maintain a high standard of personal appearance and hygiene at all times.
- To maintain a good rapport and working relationship with staff in the outlet and all other departments.
- To attend and contribute to all staff meetings Departmental and Company trainings scheduled and other related activities.
- To fully support the Departmental Trainers function in the Department assigned.
- To undertake any reasonable tasks and secondary duties as assigned by the Sous Chef.
- To respond to any changes in the restaurant function as dictated by the hotel.
- To project at all times a positive and motivated attitude and exercise self-control.
- To have a complete understanding of the Income Audit section in the operations
- To assist in carrying out quarterly, bi-yearly, yearly inventory of operating equipment.
- To carry out any other reasonable duties and responsibilities as assigned
- High school diploma.
- Post-secondary training at a culinary institution.
- Certificate in culinary arts or relevant field.
- 2 or more years' experience working within the food industry as a commis 1 or DCDP in cold kitchen or relevant role.
- Knowledge of International cuisine.
- Creative ability with different cuisine (preferably)
- Keen attention to detail.
- In-depth knowledge of sanitation principles, food preparation, and nutrition.
- Flexible working hours, including weekends and evenings, when necessary.
- Capable of working in a fast-paced, production environment.
Demi Chef de Partie - Abu Dhabi, United Arab Emirates - Saadiyat Beach Club
Description
Job Summary:
To work in the assigned station / section, produce a consistent, high-quality product. Ensure a courteous, professional, efficient and flexible service consistent with the company Standards Policies & Procedures in order to maximize guest satisfaction.
General Duties and Responsibilities:
Work Experience/ Education: