Position: Chef De Partie, Netsu (Japanese Steakhouse) (Full time #530023)
Property / Office: Mandarin Oriental Jumeira, Dubai
Location: Dubai, United Arab Emirates

Responsibilities

• The Chef de Partie’s mission is to take full responsibility for the food quality & presentation of the restaurant’s dishes 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 and timely delivery of the dishes.
• 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 t he 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 of dishes with all related colleagues.
• Give constructive feedback to the Chef de Cuisine/Jr. Chef de Cuisine during annual appraisals for Demi Chef de Partie and Cook I & II.
• Assist Chef de Cuisine to ensure the food safety related administration are compliance with the standard and being followed accordingly.
• Ensure support is given to the Commissary and Butcher for the daily market list and inventory control.
• Follow all procedures, policies and practices with regard to the Jardine audit related requirements for the culinary department.
• Assist the Chef de Cuisine in other administrative matters for the outlet.
• Attend and participate in all required meetings as scheduled.
• Perform any other reasonable duties as required by the Chef de Cuisine.
• Excellent knowledge of using various cooking methods, ingredients, equipment and processes.
• Ability to work long hours with a strong focus on operational excellence.
• 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 Chef de Cuisine.
• Perform job with attention to details and the ability to organize and handle multiple tasks.
• Competent computer skills including MS Office or equivalent.
• Ability to understand effective approaches of communication with different individuals.
• Able to empower colleagues and communicate clearly with peers, subordinates and superiors.
• Strong on the job and classroom style training skills.
• Able to support the Chef de Cuisine to constantly update all training materials and keep good track of all training activities.

Skills & Qualifications

• 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 with highest levels of service is preferred.
• A minimum of 3 years’ 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.
• Hotel pre-opening or renovation experience is preferred.
• Solid Knowledge in preparing, cooking, presenting dishes.
• Strong knowledge of HACCP.