Chef de Partie

Client of Talentmate

Company Description

Take the opportunity to become a Heartist , and let your heart guide you in this world where life beats faster.

Job Description

• Supervising, coordinating and participating in the preparation of mise en place cooking for all F&B outlets.
• Controls freshness, preparation techniques and storage of goods used.
• To check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene.
• To assist the Chef de Cuisine in composing new recipes and menu ideas.
• Order and turnover of products in his section through daily inventory lists.
• Controls cooking procedures, portioning, garnishing and presentation of all dishes.
• Keeps effective contacts with colleagues of other departments.
• Is involved on other tasks and cooperates in special projects when required.
• Sets up work rosters of his section in consultation with the Sous-Chef.
• Allocates different tasks according to the mise en place list.
• To consistently provide and maintain the highest standard of guest care and service.
• To maintain a high standard of personal hygiene and grooming at all times.
• To ensure that your designated uniform is worn well pressed and in a good state of repair.
• To familiarize yourself with the Rixos the Palm Dubai Performance & Product Standards and to be able to demonstrate their application consistently.
• To have a good knowledge of all Rixos the Palm Dubai facilities and be able to answer guest questions in a quick, polite and helpful manner.
• To handle any guest complaints or problems promptly and to ensure that all resolved/unresolved incidents are reported to the Sous-Chef or Chef de Cuisine.
• To act on your responsibilities for Health and Safety at work.
• To demonstrate a working knowledge of fire prevention and to follow the
• Restaurant evacuation plan on hearing the alarm.
• To be security conscious with respect to guest, staff and Rixos the Palm Dubai property/welfare and to report suspicious circumstances to your Sous-Chef or Chef de Cuisine.
• Check all food preparation to determine the type and quality of items to be prepared.
• Work to the specifications received by the Sous-Chef regarding portion size, quantity and quality as laid down in the recipe index.
• Preparation and compilation of staff meals.
• Observes and tastes the food during preparation.
• Ensures that food orders are prepared efficiently and within a reasonable period of time.
• Ensures that hot dishes leave the Kitchen at the correct temperature.
• Take orders from his/her Sous-Chef and carry them out in the correct manner.
• To ensure that Departmental Operations Manuals are prepared and updated annually.
• To attend weekly Food & Beverage Meeting.
• To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel s policy on Fire, Hygiene, Health and Safety.
• Must be an example of the Rixos Values, Brand Standards, and a champion of appearance and hygiene guidelines.
• Implements guidelines, policies and procedures for those operating departments according to Rixos Guidelines & Standards.
• Must apply the Rixos Food & Beverage rituals.
• To attend and contribute to all staff meetings Departmental and Hotel 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
  
  

Qualifications

• Diploma or degree in vocational hospitality
• Should have 5-7 years experience in 4-5 star Hotel
• Preferably available to join immediately
  
  

Additional Information

experience is an asset

Prior experience working with Opera or a related system

Strong interpersonal and problem solving abilities

Fluency in English, additional languages are a plus