Chef De partie Arabic - Abu Dhabi, United Arab Emirates - Hotel Chadstone Melbourne MGallery

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    1.1.1 Supervising, coordinating andparticipating in the preparation of mise en place cooking for allF&B outlets.

    1.1.2 Controls freshness,preparation techniques and storage of goodsused.

    1.1.3 To check Demi Chefs / Commis Chefson his/her section: e.g. regarding personalhygiene.

    1.1.4 To assist the Chef de Cuisinein composing new recipes and menu ideas.

    1.1.5Order and turnover of products in his section through dailyinventory lists.

    1.1.6 Controls cookingprocedures, portioning, garnishing and presentation of alldishes.

    1.1.7 Keeps effective contacts withcolleagues of other departments.

    1.1.8 Isinvolved on other tasks and cooperates in special projects whenrequired.

    1.1.9 Sets up work rosters of hissection in consultation with theSous-Chef.

    1.1.10 Allocates different tasksaccording to the mise en place list.

    1.1.11 Toconsistently provide and maintain the highest standard of guestcare and service.

    1.1.12 To maintain a highstandard of personal hygiene and grooming at alltimes.

    1.1.13 To ensure that your designateduniform is worn well pressed and in a good state ofrepair.

    1.1.14 To familiarize yourself withthe Rixos Marina Abu Dhabi Performance & Product Standardsand to be able to demonstrate their applicationconsistently.

    1.1.15 To have a good knowledgeof all Rixos Marina Abu Dhabi facilities and be able to answerguest questions in a quick, polite and helpfulmanner.

    1.1.16 To handle any guest complaintsor problems promptly and to ensure that all resolved/unresolvedincidents are reported to the Sous-Chef or Chef deCuisine.

    1.1.17 To act on yourresponsibilities for Health and Safety atwork.

    1.1.18 To demonstrate a workingknowledge of fire prevention and to followthe

    1.1.19 Restaurant evacuation plan onhearing the alarm.

    1.1.20 To be securityconscious with respect to guest, staff and Rixos Marina Abu Dhabiproperty/welfare and to report suspicious circumstances to yourSous-Chef or Chef de Cuisine.