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Description:
About the Role:
Situated in Dubai, the Chef De Partie role centers on overseeing a multi-line catering and meal plan service, alongside managing a restaurant outlet.
Key Responsibilities:
This position holds essential responsibilities for maintaining culinary excellence. Within a collaborative team, you are expected to display professionalism, efficiency, and adaptability. Your routine tasks comprise:
• Preparing and cooking high-quality dishes as per menu specifications and management instructions.
• Strictly adhering to hygienic food handling protocols and the kitchen’s cleaning and waste disposal routines, aligned with DM/HACCP guidelines.
• Communicating relevant section issues to management and promptly executing directives for seamless kitchen operations.
• Assisting in creating new menu concepts and accurately documenting portion sizes.
• Enforcing approved departmental policies and processes, offering guidance to subordinates, and monitoring adherence to ensure standardized work.
• Guiding subordinates, spotting opportunities for initiatives, and optimizing resource use.
• Training and supporting new team members for consistent productivity.
• Managing supplier interactions, ensuring ingredient orders’ accuracy and stock availability.
• Maintaining disciplined inventory management practices, following First-In-First-Out (FIFO) guidelines.
Additional Duties:
• Upholding personal appearance and hygiene standards.
• Nurturing constructive relationships and fostering a collaborative environment.
• Ensuring cleanliness and orderliness of designated areas and equipment.
• Verifying adherence to cleaning schedules and established standards.
• Maintaining accuracy in kitchen records and labeling practices.
• Fulfilling assigned tasks and duties responsibly.
• Adhering to Health, Safety, and Environment procedures, Fire and Safety guidelines, and audit requisites.
• Coordinating staff training in collaboration with management.
About You:
The ideal candidate for this role should possess:
• Minimum 5 years of relevant experience, including 2 years in high-volume catering.
• Proficiency in managing commercial kitchens.
• Ability to conduct food tastings for quality assurance.
• Attention to detail, ensuring consistent execution of duties.
