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Chef De Partie

Al Raha Beach Hotel - Abu Dhabi, 38616 UAE (Primary)
Competitive

Full job details

Recruiter
Al Raha Beach Hotel
Posted
02/01/2017
Ref
2195
Location
Al Raha Beach Hotel - Abu Dhabi, 38616 UAE (Primary)
Job Type
Chefs, Chef de Partie
Sector
Hotel
Job Level
Non-Management
 

Scope Of Work:
Under the general guidance of the Executive Chef or delegate ensures the smooth running of the Pastry and Bakery Kitchen operation, to the required standard.

Job Responsibilities:
1.  Ensure required mis en place is complete prior to opening of outlets.
2.  Ensure all orders are placed at the required time.
3.  To ensure consistency of quality, taste, presentation, and correct temperatures of pastry and bakery items served in all restaurants and bars.
4.  Provides comments and information to all colleagues on current events.
5.  To demonstrate the 12-SEB’s and ensure the whole of the Kitchen department continually follows the same with.
6.  Checks the physical condition of equipment, ensuring adequate operating stock levels are maintained. Report any maintenance requests to the Sous Chef.
7.  Liaise with Stewarding Department to ensure you have all equipment needed for service.
8.  Keeps updated with new products in the market.

HR Responsibilities:
9.  Provides feedback on performance of Commis Chefs working in the Pasty and Bakery Kitchen to the Sous Chef for the purpose of performance appraisals.
10.  Regularly provides feedback to Commis Chefs working in the Pasty and Bakery Kitchen to improve their skills and knowledge. 
11.  Personally conducts training for all Kitchen Colleagues as required.
12.  Attends all required hotel trainings.

Financial Responsibilities:
13.  Contributes to achievement of maintaining food costs as per budget.
14.  To minimize food wastage and spoilage.
15.  Actively participates in energy saving and recycling initiatives, and ensures all Kitchen colleagues to follow the same.

General Responsibilities:
16.  Attends all Food & Beverage/Kitchen meetings and daily briefings as required.
17.  Ensures that the appropriate standards of conduct, dress, hygiene, uniform and appearance are maintained of all colleagues within the Kitchen Department.
18.  Ensures that the hotel FSMS Program is strictly implemented, including the cleanliness of all restaurants and bars, personal hygiene standards for all food handlers and monthly Hygiene Audits. (Please refer to HACCP Hygiene and Sanitation.)
19.  Strictly adheres to the hotel’s Policy on Confidentiality and Ethics.
20.  To ensure self and all Kitchen department colleagues actively participate in all EHSMS requirements.
21.  To carry out any additional tasks and projects as requested by the Executive Chef.

 

Competencies & Skills
Essential

Ethics/Integrity
Decision Making
Dependability
Adaptability/Flexibility

Desirable/Preferable
Impact & Influence
Winning Attitude
Learning and Continuous Development
Communication Skills

Personality Traits
Essential

Confident
Self Motivated
Outgoing & Friendly

Desirable/Preferable
Patient & Kind
Sense of Humor
Energetic

Knowledge & Language
Essential

Excellent Working Knowledge of HACCP Systems and Requirements
Good Working Knowledge of Hot & Cold Kitchen
Intermediate Spoken and Written English

Desirable/Preferable
Good General Knowledge of International Cuisine
Good General Knowledge of Specialty Cuisine
Advanced Spoken and Written English

Education
Essential

High School Graduate
Industry Based Certifications

Desirable/Preferable
Certificate/Diploma in Catering/Kitchen Management

Experience
Essential

Minimum of 4-5 Years Experience in a Similar Capacity within 3 or 4 Star Hotels

Desirable/Preferable
Minimum of 2-3 Years Experience in a Similar Capacity within 5-Star Hotels
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