Chef De Partie (robata) Strawfire

Abu Dhabi, United Arab Emirates

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Responsibilities:

Demonstrate a good sense of aesthetics, decorating and producing food products within the quality standard guidelines established by the hotel.
Work closely with standard recipes and presentations in order to maintain the established quality level of the kitchen.
Trains subordinates, particularly in their development and training process.
Assume the responsibilities of the Jr. Sous Chef in his absence.
Work neatly and cleanly, keeping work areas and walk-ins in accordance with sanitary standards.
Maintains a cooperative working relationship with fellow employees.
Respond properly in any hotel emergency or safety situation.
Performs other tasks or projects as assigned by hotel management and immediate supervisor.
Prepares and submits food production checklists and inventory reports.

Skills and requirements:

Extensive experience in the kitchen field in the hotel industry. Must have Japanese kitchen experience, resort experience will be a plus.
Hospitality management background/apprenticeship in culinary.
Must have full knowledge of cooking and presentation of food for all departments in this kitchen.
Having full knowledge of sanitation requirements in handling food.
Leadership and training skills.

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