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Chef De Partie

2.00 to 4.00 Years   Dubai, United Arab Emirates   04 Jan, 2024
Papa City Restaurant Lounge and Cafe LLC
1 Jobs Openings
Job LocationDubai, United Arab Emirates
EducationNot Mentioned
SalaryNot Mentioned
IndustryFood & Beverage Production
Functional AreaNot Mentioned

Job Description

Job Position:˙˙˙˙˙˙˙˙ Chef De PartieRoles & ResponsibilitiesDUTIES AND RESPONSIBILITIES:Reporting directly to the Head Chef / Sous Chef, the incumbent will be responsible to manage the respective section in the kitchen to produce consistently excellent quality of food. Guides the cooks and more junior kitchen staff to adhere to the set standards and recipes, always following the food safety and hygiene guidelines. He/ She will be responsible for but not limited to the following culinary operations:

  • Responsible for the preparation of all hot and cold dishes that are prepared in different section.
  • Liaise with the stewarding in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as
machinery, small kitchen equipment, floors and fridges.
  • Collaborate with the culinary team to improve teamwork, bonding, and management for better kitchen tasks.
  • ˙Monitors to ensure food quality, presentation and safety standards are
being adhered to.
  • Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost
control.
  • ˙Ensures and maintains the sanitation standards in the assigned areas, a clean and wholesome ambiance in the kitchen,
controlling room ventilation, and tidiness.
  • Ensures that mis-en-place is prepared for each shift?s needs.
  • Directs chefs in their section in preparing, cooking, and presenting culinary dishes; enforces strict health and hygiene
standards in the kitchen; and trouble-shoots any problems that may arise.
  • Supervises and ensures food items are properly stored at the end of the shift.
  • Ensures the food cost for the outlet kitchen is at a minimum by adhering to standards.
  • Assists the Head Chef / Sous Chef/Chef de Cuisine with Menu planning, inventory control, scheduling, ordering of kitchen
supplies.
  • Organizes and sets up the assigned section of the satellite kitchen as efficiently as possible to increase speed and maximize
productivity.
  • Ensures that operating and kitchen equipment is well maintained up to the standard with minimum breakage
  • Carries out orders handed down to them by the Head Chef / Sous chef
  • Delegates duties to chefs working in their section of the kitchen.
  • Works closely with the Head Chef /Sous Chef to ensure kitchen is running smoothly and efficiently.
  • Creates the market list on daily basis, listing all produce to be purchased
  • Handles and reports any accident immediately to the Head Chef / Sous Chef, no matter how minor.
  • Attends daily briefing, meeting to ensure the smooth operation.
  • Under supervision of the Head Chef / Sous Chef/Chef de Cusine, participates in recruiting, hiring, training, and evaluating all employees, to ensure the productivity and effectiveness of the assigned section.
  • Provides additional training for the culinary employees in the areas and skills necessary for performing their
function.

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