Chef de Partie

WORK LOCATION: RESTAURANT IN DUBAI, UNITED ARAB EMIRATES

Responsible for running one particular area of the kitchen at any given time, The Chef de Partie is expected to cook and to ensure that food goes out during a service.

Assisted by the Commis Chef who in turn learns the basics of cooking from the Chef de Partie.

Responsible for cooking, preparing and presenting various dishes.

· Manage a section within the kitchen with the assistance of a Demi Chef de Partie and Commis Chef.

· Ensure that dishes are prepared and cooked according to the specific restaurant standards.

· Managing the development and supervision of the Commis Chefs on the section, ensuring they are fully trained and understand their duties.

· Run and supervise any kitchen section to the required standards set by management.

· Ensure all preparation of the designated section is complete and ready for each service

· Responsible for orders and maintaining good stock and waste control

· Responsible for the quality control of stock and prepared foods

· Execute cooking to the expected high standard quickly and efficiently

· Ensure the cleanliness and organization of the designated section, including fridges is monitored and maintained to the required standard

· Support head chef and sous in delivering required standard of food, and kitchen operation

· Effectively delegate jobs to junior chefs and apprentices

· Support junior chefs and apprentices in their development

· Maintain a positive and pro-active attitude at all times

· Actively seek to improve skills and achieve personal development

· Comply with all health and safety regulations

· Perform other duties as assigned by management

· Comply at all times with the Staff Code of Conduct.

· Comply with the provisions of your contract and any of our Company Policies and set an example for more junior members of staff

· Seek to ensure at all times that all visitors or guests on our sites have the best experience possible

· Perform other duties as necessary and assigned, i.e. special orders, buffet presentation, parties, writing specialty menus for promotions etc

· Ensure menus for specials and/or brunch are completed weekly

· Supervise daily cleaning and inventory of walk-in, storage and refrigerators

· Communicate and assist the Head Chef in creating innovative products

· Involved in all pertinent matters and managing effective operation of all Kitchens and Stewarding operations