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Chef de Partie - Oriental Chef

  • United Arab Emirates, Middle East
  • Unspecified


? Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation

? Responsible for the sequence of the breakfast buffet, and room service breakfast

? Advice to guests and customers and immediate handling of complaints

? Carry out inventories

? Monitoring the flow of goods

? Give instructions to and manage the kitchen commis and kitchen apprentices

? Communication with all employees in the service area

? Documentation of the HACCP lists for all store rooms and observing the HACCP bases for all the relevant areas

? Cooperation in creating decorations in the buffet area for restaurant, banqueting.

? Monitoring goods at the goods in point in co-operation with the Purchasing Supervisor

? Responsible for the posts allocated, including development of the post to final cleaning and complete mise–en–place, as well as the ordering of goods for the requirements of the post

? Identification with trends on the gastronomic scene and in food presentation

? Participation in training courses

? Fulfilment of all tasks taking account of the established standards

? Timely employee management

? Prepares sauces, soups and hot entrees; controls the positioning and rotation of foods and ensures proper plate presentation

? Sets up for lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations

? Adheres to Radisson Hospitality standards of food quality, preparation, recipes, and presentation

? Orders adequate supplies for own section, and sets up “mis-en-place” for section

? Helps employees to achieve optimum quality

? Knows how to follow applicable laws regarding food safety and sanitation

? Performs other duties as assigned by the supervisor/manger


? Adheres to all health, sanitation and food safety rules and regulations

? Reports all potential and real hazards immediately

? Fully understands the hotel’s fire, emergency, and bomb procedures

? Co-ordinates work, and works in a safe manner that does not harm or injure self or others

? Anticipates possible and probable hazards and conditions to avoid mishaps

? Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct


? Recommends better preparation procedures to Sous Chef

? Checks the restaurant reservations regularly

? Attends meetings and training required by the Sous Chef

? Accepts flexible work schedule necessary for uninterrupted service to the food production function

? Maintains own working area, materials and company property clean, tidy and in good shape

? Continuously seeks to endeavour the knowledge of own job function

? Is well updated on, and possesses solid knowledge of the following: - Hotel fire, bomb and emergency procedures - Hotel health and safety policies and procedures - Current licensing relating to own department - Restaurant corporate marketing and promotional programmes - Restaurant guests generating high business volume - Union agreements

? Responsible Business: show involvement and be interested in environmental and/or social issues by participating in Responsible Business hotel and departmental activities

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