28 Oct
Revier Dubai
Dubai
Are you on a Foray in search of a new Revier and want to experience something great? We are always on the hunt for curious and smart foxes such as you!
We are looking for a **Demi Chef de Partie**!
The Role in a nutshell...
- Support the Chef de Partie or Sous Chef in the daily operation and work
- Work according to the menu specifications by the Chef de Partie
- Keep work area at all times in hygienic conditions according to the rules set by the hotel
- Control food stock and food cost in his section
- Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
- Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
- Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
- Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
- Be fully aware of all menu items, their recipes, methods of production and presentation standards
- Prepare and service of hot and cold dishes, responsibility for the section, carrying out ordering and stock rotation where necessary
- Carry out close liaison with all sections of the kitchen in order to ensure smooth and efficient service
- Perform duties of Chef de Partie in his/her absence
- Lead and support the junior members of the team
- Project a pleasant and positive professional image to all contacts at all the times
- Daily data collection and reporting of issues as they arise
- Review the daily production sheets with Chef de Partie or Sous Chef when the first is not present
- Prepare and when required delegate the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service
- Actively participate in training of culinary skills to junior team members
- Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
- Keep work station clean and organized including, but not limited to, fridges, freezers, counter tops and stove tops
- Ensure that station opening and closing procedures are carried out to standard
- Keep over-production and food waste to minimum,
ensure 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
- Ensure 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 Chef de Partie or Sous Chef 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
- Adhere to all environment policies and programs as required
- Make sure to log all information in the kitchen log book
- Briefing with team on new happenings and follow up
- Monitor delivery and delegate to arrange accordingly
- Follow cleaning schedules
- Always do the line check
- Run the section with great confidence and with great sense of urgency
- Be able to distribute tasks to junior team members
- Strong communication and liaison with all the chefs of different levels of the kitchen
- Key relationship with the Sous Chefs and Chef de Partie
- Stock rotation (FIFO)
- Vegetables, dried goods and other food related items to be stored properly
- Work related trainings to be given to junior team members
▶️ Demi Chef de Partie
🖊️ Revier Dubai
📍 Dubai