Chef de Partie

Roles and responsibilities

Work with the Head Chef & Sous Chef, support the development of the culinary concept, establish a compelling proposition, and then work with key stakeholders to define the product, including quality and cost.
Support the management of the Kitchen section regarding supervision of food preparation and service according to set standards, customer satisfaction and high level of sales in line with company policies and regulations.
Train the kitchen team on the stories and presentation of food.
Brand & Strategic Leadership
Ensure recipes are followed accurate, support keep pickup charts and recipe cards up to date.
Ensure the product offer can be delivered effectively within the existing F&B operations and create appropriate development plans with the Sous Chef and Head Chef.
Maintain excellent communications with operational Chefs and other relevant services teams on menu development issues. Working in cohesion to train, implement and 'land' all new menus/recipes and concepts.
Ensure daily quality control and consistency checks to make sure the quality is up to expected standards
You will be active on Workplace, gathering all needed information and encourage the team to be aware of all happenings around the hotel and are capable to use this information daily.
People Management
Attend and conduct training and development programs as and when required, improving performance, and promoting the development of the team.
You'll communicate effectively with subordinates and immediate superiors.
You'll be capable of expressing clearly, listening, and absorbing information.
You will participate in special activities to develop and increase team morale and spirit.
You will be leading by example and actively working on a section in service teams, improving the team's capabilities and ensuring quality on all sections.
Knows and understand the s and responsibilities of all culinary staff in the outlet or involved in the outlet.
You'll be attending daily briefings and be keeping communication transparent.
Coordinating the junior culinary team in a timely manner and setting deadlines and goals.
You'll manage time effectively, by meeting deadlines on time.
You'll be coaching and counselling subordinates effectively.
You'll ensure that subordinates personal hygiene is always up to the highest standard
You'll evaluate objectively the performance of Kitchen staff and conduct a quarterly appraisal.
Conduct daily line checks and quality control through the whole kitchen team and food options.
Enforce disciplinary measures where needed to ensure quality and brand standards are followed.
You'll assist with the weekly duty roaster as well as vacation planning of subordinates throughout the year.
Operations Management
Responsible for the operation, and coordination of the Kitchen in absence of the Sous Chef and Head Chef and taking the lead in daily operations.
You'll implement all the food policies and procedures in the kitchen and ensures compliance.
Responsible for delivering highest quality without compromising it.
Responsible for ensuring daily storeroom requisitions, stock control and sufficient supplies during kitchen operation are rotated and used in a FIFO system.
Responsible for the proper maintenance and good working order of all equipment.
Responsible for establishing and maintaining high sanitation standards in the Kitchen, according to HACCP guidelines.
Responsible for ensuring enough operating equipment and supplies for production.
You'll follow the technical guidelines and preparation processes for the letter, avoiding all wastage.
You'll keep information flow and ordering procedures and requirements in compliance with the Sous Chef and Head Chef in Charge for the ordering procedures or his substitute in charge.
You'll ensure Dubai Municipality Food Control Section Regulations are adhered to in detail, that Stewarding records are up to date and filled in correctly.
You'll follow quality standards and compliance.
You'll control Food Stock in regard of freshness and expiry date. Order food daily as required using Future Log, ensuring that the food cost is kept in line.
You'll operate within the set food cost for the respective Area / Outlet
You'll direct the activities of food quality, productivity, and creativity to maintain and improve standards according to menus, a la carte, promotions, and special requirement.
You'll carry out a firm and fair employee treatment policy.
You'll oversee and manage food stocks, ordering and quality of products used as per standards.
You'll be responsible for ensuring the Kitchen is covered with management staff during operation.
Being able to operate the allocated section alone with delivering highest quality.
Hygiene & Safety
You'll ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations.
You'll respects the instructions and safety guidelines for the equipment used.
You'll applies the hotel's safety regulations (in case of fire etc).
You'll responsible for HACCP documentation and/or Food watch if the system is implemented.
You'll respects the hotel's commitments to the sustainability program (saving energy, recycling, sorting waste etc).

Desired candidate profile


Qualifications

Your personality counts more than your CV …

You've gained enough experience, and can speak English fluently
You can inspire your fellow staff just as you can inspire your guests. On top of this you find it easy to communicate with charm, even if it's sometimes tricky
You're passionate about good food, and enjoy discovering new concepts
You're a doer - and even if you do it wrong sometimes, you openly admit it
You're not just bringing your abilities, but also your character