Chef de Partie-Cold Kitchen Erth Abu Dhabi

Job Role

To assist the Sous Chef in leading & managing all culinary activities within the relevant section, ensuring compliance with set standards in quality, hygiene, productivity & guest satisfaction. Promote cross sectional effective communication with positive team spirit. Lead product improvement initiatives for smooth facility operation. Ensures company implemented ISO 22000:2018 / FSSC Food defense/ HACCP Food safety management system and Hygiene, EHS standards, are adhered to and protect profitability of ERTH.

Job Responsibilities

• Assist the Sous Chef to manage productivity to meet growth in line with budget KPI targets.
• Ensure food produced is of a sufficient quality & quantity to deliver customer satisfaction as judged by meal tasting panels & statistical analysis of customer feedback.
• Ensure KPI targets on food cost percentage are achieved & waste management is controlled throughout product life cycle.
• Monitor the work processes of direct & indirect reports ensuring maximum productivity & coordination of production across relevant sections.
• Liaise with ESH department to ensure the levels of food hygiene within the operation are at least met or exceed regulatory & customer requirements.
• Ensure that the resources of the relevant sections are utilized in a way that supports the development of the catering facility to achieve any additional revenue streams.
• Together with the Sous Chef promote on the job training & coaching of all subordinates with focus on improvement of relevant culinary skills to enhance customer satisfaction levels.
• Assist Sous Chef to maintain accurate recipe data to allow precise costing calculations & ensure approved recipes are followed throughout all kitchens.
• Coordinate with relevant departments to ensure effective communication & support of logistical structure in delivery of end product.