Chef de Partie -Sushi Chef- Asian Cuisine

Scope of Work:

Under the general guidance of Executive Chef or delegate carries out all requests to ensure the smooth running of the kitchen operation to the required standards and achieve maximum productivity.

Job Responsibilities:

• Ensure required mis-en-place is complete prior to the outlets opening hours.
• Food service and presentation must adhere to all preset standards.
• Ensure all orders are placed at the required time.
• Ensure all stocks are adequate for the needs of the business at times.
• Check the physical conditions of equipment, ensuring adequate operating stock level are maintained. Report any maintenance request to the Sous Chef.
• Monitoring all the Chiller / Freezer Temperature to avoid spoilage of food.
• Keeps updated with new products in the market.
• To ensure self and all Kitchen department colleagues actively participate in all EHSMS requirements.
• Provides feedback on performance of Commis Chefs working in the Kitchen to the Sous Chef for the purpose of performance appraisals.
• Regularly provides feedback to Commis Chefs working in the Kitchen to improve their skills and knowledge.
• Personally conducts training for all Kitchen Colleagues as required.
• To carry out any additional tasks and projects as requested by the Executive Chef or delegate.

Qualification: 

• Good General Knowledge of Specialty Cuisine (Asian)
• Good General Knowledge of International Cuisine 
• Good Working Knowledge of Hot & Cold Kitchen
• Advance Spoken and Written English
• Industry Based Certifications
• Certificate/Diploma in Catering/Kitchen Management
• Minimum 2-3 years experience in a similar role in a 4 or 5 star hotels.
• Previous experience working within hotels in the UAE.
• Locally available