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Chef de Partie

  • United Arab Emirates, Middle East
  • Unspecified

TASKS, DUTIES AND RESPONSIBILITIES

·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

HEALTH AND SAFETY

·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

MISCELLANEOUS

·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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