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Demi Chef De Partie - Hot & Cold

Millennium & Copthorne - MILLENNIUM

Posted on July 13, 2018

2 - 3 years Dubai - United Arab Emirates

Bachelor of Hotel Management(Hotel Management). Any Nationality

Opening 01

Job Description

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Job Location
Studio M is a chic urban hotel brand that
is part of the Millennium Hotels and Resorts.
Studio M provides thoughtful, well
designed spaces with the cool factor combined with stylish, high quality
rooms and integrated fuss- free technology. The stylish and contemporary Studio
M offers 215 rooms, 8 suites and 100 apartments designed with integrated
technology for both business and leisure travellers
Studio M is located near Dubai
International Terminal 2, Dubai Police Headquarters and Dubai Free Zone
Authority at walking distance to Al Qiyadah metro station.
Key Job Responsibilities
The role of Demi Chef De Partie is to support
the Section Chef by preparing, presenting, storing and serving a selection of
dishes. Responsible for ensuring that all meals coming from the outlet are well
prepared with regard to quality, consistency, eye appeal, taste and food
cost. He/she is expected to provide
training for all staff; meet corporate quality standards; and assist in establishing
and enforcing food specifications, portion control, recipes and
sanitation. He is also responsible for
controlling food and labor costs while maximizing guest satisfaction.
Prepares, cooks, serves and stores dishes.
Communicates politely and display courtesy to guests and
internal customers.
Provides direction to the Kitchen helpers, including
Commis and Stewards.
Communicates to his Executive Sous Chef superior any
difficulties, guest or internal customer comment and other relevant
information.
Establishes and maintains effective employee working
relationships.
Prepare and submit required reports in a timely manner.
Attends and participates in daily briefings and other
meetings as scheduled.
Attends and participates in training sessions as scheduled.
Prepares in advance food, beverage, material and
equipment needed for the service.
Cleans and re-sets his/her working area.
Implements the hotel and department regulations, policies
and procedures.
Performs related duties and special projects as assigned.
Make cooks aware of daily forecasts and customer counts
so that they can be adequately prepared to serve both hot and cold food on
time.
Respond to guest complaints in a timely manner
Ensure compliance with SOP s in all outlets and
requisition procedures.
Works with Superior and Human Resource Manager to ensure
the departmental performance of staff is productive.
Works with superior in the preparation and management of
the department s budget and is aware of financial targets.
Recycles where-ever possible and enforces cost saving
measures to staff.
Organize his outlet food orders and requisitions by
checking to confirm that the contents are actually required.
Works closely with the Executive Sous Chef to determine
quality and quantity of food materials used with a view of eliminating waste
and spoilage.
Assigns specific duties to his subordinates and instructs
and train them in their work.
Ensures discipline and insists on personal hygienic
appearance of his subordinates.
He follows detailed instructions given to him by Executive
Sous Chef/Chef De Partie at all times and briefs his staff daily according to
information s necessary.
Establish quality standards for all menu items and for
food production practices.
He must have knowledge of all menu items in regards to
ingredients, method of cooking and presentation.
He is responsible for constantly maintaining a high
standard of food preparation by checking it for taste, temperature and visual
appeal.
He makes sure that all dishes are uniform and that
established portion sizes are adhered to.
He checks maintenance of all equipment s located in the
area he supervises, makes any attempt to prevent the damage or loss of the
hotel property.
Works closely together with the kitchen stewards and
ensures a constantly clean and tidy kitchen area and refrigerators.
He makes sure that all refrigerators are clean and tidy
and checks constantly the stored food items on freshness to prevent the use of
spoiled or contaminated products in any phase of food preparation.


Hotels / Hospitality

Chefs / F&B / Housekeeping / Front Desk

Desired Candidate Profile

* Experience, Certification & Education
2-year degree from an accredited university in Culinary
Arts, Hotel and Restaurant Management, or related major; 2 years experience in
the culinary, food and beverage, similar position or related professional area.
Proficient with local rules and regulations involving,
Health & Safety & HACCP.
Ability to stay calm when the pressure mounts.
Ability to work independently and as a member of a team
with minimal supervision.

Keywords

commis HR Demi Chef De Partie Restaurant management guest satisfaction Quality standards Food production Supervision Manager Technology Compliance

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Millennium & Copthorne - MILLENNIUM


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