• The Chef de Partie\'s mission is to take full responsibility for the food quality & presentation of the corresponding kitchen and on demand to assist other areas of the culinary operation.
• Supervise his kitchen section and cooperate with the other sections within the kitchen.
• Responsible to comply at all times with the standard quality requirements, stock management and techniques.
• The Chef de Partie should monitor and control the food quality, setup/ presentation/buffet presentation and timely delivery of the dishes in corresponding kitchen.
• Ensure plating guides are up to date and distributed appropriately.
• Ensure that all plating guides are followed according to set dish description, cooking method and presentation image.
• Ensure that the dishes are prepared in the most authentic way as standards set and agreed by the Chef de Cuisine.
• The Chef de Partie has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times by himself and his subordinates.
• Encourage proactive, efficient and effective inter-departmental communication within and beyond the Food and Beverage division in order to promote a climate of teamwork and enthusiasm.
• Responsible for the ordering and requesting of the ingredients on a daily basis.
• Oversee and follow through the food safety standards set by Mandarin Oriental Jumeira, Safe & Sound and through the local UAE Municipality rules and regulation.
• Ensure that Mandarin Oriental Jumeira\'s grooming and appearance standards are implemented and maintained at all times to reflect an image of professionalism and care.
• Monitor and follow through on any requirements of VIP guests who are dining in the rooms as well as for special dietary requirements.
• Ensure customer satisfaction in accordance to the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.
• Communicate Rules & Regulations to all colleagues by using the Colleague Handbook and any other appropriate documents.
• Facilitation and attending of daily shift briefings and attending monthly communication meetings within culinary outlet.
• Effectively control cleanliness and maintenance of the kitchens and stewarding area at all times and support daily checks done by their supervisors.
• Assist Chef de Cuisine to conduct regular hands on dish training to ensure food knowledge and cooking methods are always up to date.
• Share the specific knowledge and recipes on Banquet dishes with all related colleagues.
• Give constructive feedback to the Pastry Chef during annual appraisals for Demi Chef de Partie and Cook I & II.
• Assist Pastry Chef to ensure the food safety related administration are compliance with the standard and being followed accordingly.
• Follow all procedures, policies and practices with regard to the Jardine audit related requirements for the culinary department.
• Assist the Pastry Chef in other administrative matters for the outlet.
• Support other outlets for any events if required.
• Attend and participate in all required meetings as scheduled.
• Perform any other reasonable duties as required by the Pastry Chef.
• Solid Knowledge in preparing, cooking, presenting dishes.
• Excellent knowledge of using various relevant cooking methods, ingredients, equipment, and processes.
• Ability to work long hours with a strong focus on operational excellence.
• Able to create a variety of chocolate confections, such as chocolate truffles, bonbons, chocolate bars, chocolate-covered fruit, and more.
• Strong Background about plated desert, banquet operation.
• Assist with the ordering of stock and checking the quality and quantity on receipt
• Basic knowledge about the customize cake.
• Decorating pastries using different icings, toppings etc.
• Proven ability to successfully support, motivate and lead a large and diverse team.
• Able to use documented performance management systems and handling disciplinary processes with guidance of the Pastry Chef.
• Perform job with attention to details and the ability to organize and handle multiple tasks.

• High School qualification or equivalent.
• Degree or Higher National Diploma in Hospitality/Culinary arts is preferred. Experience as Chef de Partie in a high-volume restaurant or catering company with highest levels of service is preferred.
• A minimum of 3 years of experience working in a 5-star hotel or free-standing restaurant environment.
• International work experience in at least two of the following regions: Asia, Europe, North America and preferably Middle East.
• Strong knowledge of HACCP.
• Competent computer skills including MS Office or equivalent.

Mandarin Oriental