Job Description

For a premium American Bar & Restaurant in World Trade Center.



As a Chef De Partie in American cuisine you will be reporting to the Sous Chef and you will be responsible for all aspects of the kitchen to deliver an excellent Guest experience. As a Chef De Partie you also be required to ensure that all operational and quality are carried out properly. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Assist the Head and Sous chef in a food service establishment
• Create and organize daily tasks with the sous chef
• Supervise junior chefs within the business
• Prepare dishes properly and in accordance with a guest's request
• Implement recommendations from superiors and senior chefs
• Establish, regulate, and maintain a secure and friendly working environment
• Perform extra duties at the request of management
• Ensure that the quality of raw and prepared food adheres to compliance regulations
• Periodically monitor the expiration dates of cooking resources
• Preserve food items in the appropriate storage facility
• Maintain a healthy work relationship with colleagues in other departments of the kitchen
• Ensure all food preservation techniques are in line with health and hygiene standards
• Possess adequate knowledge about standard procedures and policies concerning food collection, preparation, presentation, sanitation, and storage
• Operate kitchen utensils and equipment, and report any damages that may affect the kitchen's quality of work
• Ensuring adequate resources are available according to business needs
• Manage the provision of food to Food and Beverage outlet and taking action where necessary to ensure compliance with current legislation
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
• Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events
• Maintain good communication and work relationships in all hotel areas
• Ensure that staffing levels are maintained to cover business demands
• Ensure monthly communication meetings are conducted and post-meeting minutes generated
• Manage staff performance issues in compliance with company policies and procedures
• Recruit, manage, train and develop the kitchen team
• Comply with hotel security, fire regulations and all health and safety and food safety legislation (HACCP)
• Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
• Manage financial performance of the department so all planning is in line with outlet objectives
• Ensure food control systems are adhered to so margins are on target
• Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends
• Be environmentally aware

What are we looking for?

To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Experience managing food costs
• Excellent leadership, interpersonal and communication skills
• Accountable and resilient
• Committed to delivering a high level of customer service
• Ability to work under pressure
• Intermediate food hygiene qualification
• Flexibility to respond to a range of different work situations

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Previous kitchen experience in similar role
• Passion for food
• Knowledge of current food trends
• Advance food hygiene qualification
• High level of IT proficiency

Job Type: Full-time

Pay: AED3,500.00 - AED4,000.00 per month