| Job Location | United Arab Emirates - United Arab Emirates |
| Education | Any Graduation. |
| Salary | Not Mentioned |
| Industry | Hotels / Hospitality |
| Functional Area | Not Mentioned |
Job Summary:As a Chef De Partie, you are responsible for assisting the Sous Chef in the day to day operation, taking care of daily food preparation and duties assigned to you through the superiors to meet the standard and the quality set by the Sous Chef.General Duties and Responsibilities:Maintain the highest possible hygiene and maintenance standards. Ensure the highest degree of applied hygiene and food safety as per the HACCP guidelines to ensure that the food served to the Guest is of highest quality and standardInstruct and lead subordinates through their daily requirements in food preparation to ensure that all ready to serve dishes are of appropriate portion and presented as per standards set by the Sous ChefWork in close cooperation with all other key departments in the Hotel to ensure a smooth operationControl the food cost by practicing economy of inventory items to ensure sufficient supplies and minimize cost by avoiding wastage and spoilageAttend required meetings and daily briefings with your team members ensuring efficient communication, to run Kitchen section smoothlyGuide and train the subordinates on a daily basis to ensure highly motivated and economical working environmentOperate in a safe and environmentally friendly way to protect guests and employees health and safety, as well as protect and conserve the environmentComply with the hotel environmental, health and safety policies and procedures.Approval Additional to the above-mentioned requirements an Employee will at times be expected to perform tasks and duties outside of his/her scope of work as necessitated by work demand.This does not create an Employee contract. It is stressed that changes in business may require alterations to this job description.OCCASIONAL DUTIES1. Carries out any reasonable request made by the management.GENERAL DUTIES1. Attends any meeting or training sessions as required by management.2. Is conversant with:The hotel fire proceduresThe hotel and company security proceduresThe hotel health and safety policy and proceduresThe hotel facilities and attractionsMethods of payment accepted by the companyHotel operation standards and departmental proceduresShort and long-term marketing promotions3. Maintains a safe and hygienic environment.
Keyskills :
Chef De Partie (Pastry)
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