Demi Chef De Partie Pastry, Hot/Cold Kitchen

Dubai, UAE
Competitive Salary & Benefits

Full job details

Dubai Polo Equestrian Club
Dubai, UAE
Job Type
Job Level

Job Description


Emaar Hospitality Group LLC, the wholly owned subsidiary of Dubai-based global property developer Emaar Properties PJSC, manages the company's growing roster of hospitality and leisure projects. We are currently looking for Demi Chef De Partie with at least 4 years of experience and to join our dynamic Culinary Team in DPEC Scope, responsibility and authority o To train subordinate staff on proper use of machinery and equipment and cleaning of it on a regular basis. o Train and motivate all subordinates on a regular basis o To establishes and maintain effective employee relations o To inform on a daily basis the Head Chef on all relevant information on operational and personal matters. o Checks function sheets and sees to it that all food items for restaurants, banquets o and special functions are prepared on time and meet quality and quantity standards. o To take proper inventory of food items in his section in absence of direct supervisor. o To prepare on daily basis food requisitions as assigned. o To maintain cleanliness in all assigned areas, including refrigerators and freezers. o To perform duties common to all supervisors and other duties as maybe assigned. o To control costs by minimizing spoilage, waste, proper storage and exercising strict portion control as per Emaar policies o Supervises and participates in the preparation of assigned lunch and dinner buffets,special functions, banquets and restaurants supply. o To make daily production lists for his/her section in absence of the Chef de Partie. o Observes and tests all food being cooked and samples all food before it is served. o Attends training sessions. o Assists the Head Chef in controlling food cost o Reports any equipment on the section which needs repair or maintenance. o To ensure freshness and suitability of products used by the section and that they are stored properly. o Ensures smooth running of the section during direct supervisors absences. o To be familiar with local food hygiene and HACCP guidelines