Chef de Partie - Culinary - InterContinental Hotel? Dubai Festival City

Job Description

As the worlds largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental? brand.Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world. Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience.If youd like to embrace a wider world of experiences and opportunities, wed like to welcome you to the worlds most international luxury hotel brand.The InterContinental Hotels Group? properties in Dubai Festival City consist of four hotel brands. These include the luxury brand InterContinental, the superior upscale Crowne Plaza, the lavish long-stay InterContinental Residence Suites and the vibrant mid-scale Holiday Inn. In addition to over 1000+ bedrooms, the four properties boast a selection of high quality restaurants and bars, an impressive 3,800 square meter Event Centre across two levels, the 5,000 square meters Festival Arena by InterContinental, the luxurious Spa InterContinental, state-of-the-art gymnasium and swimming pool facilities. We are looking for people who are friendly, welcoming and full of life to people to join over 900 colleagues who are always finding ways to make every guests experience an enjoyable one. We value the passion and enthusiasm of our colleagues, and encourage you to share your passion when you work with us.As a Chef de Partie, you will support the Outlet Chef by preparing, presenting, storing and serving a selection of dishes. You will promote the desired work culture around the five core values of Trust, Integrity, Respect, One Team and service of the InterContinental Hotels Group and the brand ethos.The Chef de Partie is responsible for taking care of the daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Head Chef. They follow the instructions and recommendations from the immediate superiors to complete the daily tasks, coordinate daily tasks with the Sous Chef. Sr.CDP is responsible to DCDP and Commis should be able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. They ensure that the production, preparation and presentation of food are of the highest quality at all times and that levels of guest satisfaction, quality, operating and food costs on an ongoing basis remain high.

• Communicates politely and display courtesy to guests and internal customers
• Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Establishes and maintains effective employee working relationships
• Attends and participates in daily briefings and other meetings as scheduled
• Attends and participates in training sessions as scheduled
• Prepares in advance food, beverage, material and equipment needed for the service
• Maintains a clean and hygienic work area
• Implements the hotel and department regulations, policies and procedures including but not limited to:
• House Rules and Regulation
• Health and Safety
• Grooming
• Standard Operations Procedures
• HACCP
• Performs related duties and special projects as assigned
• Follows the FBM System rules
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers
• Log security incidents and accidents in accordance with hotel requirements

• Must have similar experience working in either a luxury restaurant or a 5* hotel environment
• Must have strong communication skills
• Ability to lead a large team
• Committed to serving food of the highest quality
• Has a passion for cooking and creating new menu

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