The First Collection Hiring for Chef De Partie – Butchery Job at Dubai Full Time

Job Description:

• Ensure that the quality levels of kitchen production and presentation is always maintained at its highest level.
• Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.
• Basic knowledge of hotel ordering system.
• To be fully aware of all menu items, their recipes, method of production and presentation standards.
• To present oneself in a way that enhances the overall guest experience, by adding life and energy into each outlet.
• To demonstrate excellent product knowledge of all food and special functions held at the property.
• To establish and maintain smooth personal and work relationships within the kitchens.
• Assume duties of Sous Chef in his/her absence.
• Demonstrate initiative at all times.
• Lead and support the junior members of the team.
• Strong desire to improve on skills and knowledge.
• Ability to produce own work in accordance with a deadline.
• Ability to train and develop junior staff.
• Seek own solutions to the minor obstacles that occur from time to time.
• To perform any additional or special duties, as directed by a superior.
• To maintain the highest levels of personal hygiene and always grooming, as per standard.
• To practice proper telephone etiquette with colleagues and resort’s guests.
• To ensure that all tasks assigned by superior are completed, in a timely fashion.
• To ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
• To remain updated on all property happenings, including guests in-house, arrivals and departures, as well as daily events.
• To exhibit an outstanding knowledge of the TFG Food & Beverage operations.
• To understand and apply the Hotels Policies & Procedures, including during emergency situations.
• To attend all training carried out by the Training Department.
• To ensure maintenance work is completed, in a timely and professional manner.
• To ensure all staff attend training as per scheduled by the department.
• To ensure all fixed assets are well maintained.
• Review the daily production sheets with Sous Chef when the first is not present.
• Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service.
• Actively participates in training of culinary skill to junior talent and apprentices.
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
• Keeps work station clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops.
• Ensures that station opening and closing procedures are carried out to standard.
• Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses.
• Operate all kitchen equipment and conduct them with safety in mind at all the times.
• Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines.
• Report any and all deficiencies in kitchen equipment functionality and quality of food products to the sous chef or chef de cuisine in a timely fashion.
• Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.

Desired Skill & Expertise:

• You have butchery experience in a hoslitality set up.
• Should be a team player.
• Create and maintain a sense of pride amongst the team.
• Take responsibilities as delegated by the team leader.
• Excellent communication skills.
• Ability to create standard recipes.
• An understanding of FC%.
• Proficiency in Microsoft Word and Excel.
• Recipe software knowledge.
• Ability to maintain established culinary standards.
• At least 3+ years in a five-star international chain or similar upscale restaurant operation.
• Completed prior health and safety certifications.