Chef de Partie
Control which department you are responsible for. Ensure the smooth running of the department and ensure that all areas of the department maintain standards. Cook any food on daily basis as per business requirement.
Hotel overview:
The Th8 Palm Hotel is a newly opened 5-star hotel, located on the island of Palm Jumeirah, inspired by the fashion, glamor and jet-set lifestyle of the gorgeous white sands and Art Deco scene of Miami Beach. The hotel boasts direct beach access with uninterrupted views of the Palm, the iconic Dubai skyline and the Arabian Sea that will provide a luxurious experience on Palm Jumeirah. The project has a total of 162 rooms and suites and 3 food drinks outlets with creative and unique concepts. In addition, the hotel also features meeting facilities covering over 200 square meters that can host a range of events from small company meetings, product launches and team building activities to outdoor receptions and customized social events on the beach and poolside.
Summary of responsibilities:
Organizes with the department’s shift team regarding mise en place production and service
Instructing the team during daily operations
Maintains good relations with colleagues and motivates colleagues
Ensures that training on a one-to-one basis is implemented and understood
Works to specifications obtained by Chef de Cuisine in relation to size, quantity and quality of serving as stipulated in the Recipe Catalog
– Coordination of all banquets and food production
– Check all settings for banquet functions.
– Responsible for the correct timing during the service and that the food served is always of the highest standards
Monitor and implement portion control created using recipe cards and butcher’s test; Reduce waste and corruption
– Inspect warehouses and refrigerators, supervise proper storage and recycle leftovers
Ensure effective communication between kitchens and other departments
Work closely with the receiving and warehousing room to ensure merchandise received meets the hotel’s quality standards specifications
Responsible for completing the daily checklist in regards to the place and storage of food
– Attends daily meeting with Chef de Cuisine and other meetings as requested by the Executive Chef
– Checks the main dashboard regarding changes to any parties or other information related to the organization
Ensures that all hygiene records are maintained and that all hygiene trainings and pre-established Standard Operating Procedures (SOPs) are adhered to
– Transfers all information to the next shift about jobs
Maintain appropriate controls on purchase orders and requisitions
Monitoring the monthly food stock turnover and the slow movement of items
Ensure that purchasing, receiving and warehousing processes are handled efficiently
– Checks on Commis chefs in his/her section: eg personal hygiene.
qualifications:
At least 5 years in the kitchen
Completed training courses for beginners in the kitchen or chefs for at least one year
At least four years in an international five-star hotel/restaurant
– At least one year in an international five-star hotel/restaurant in the same position
Sound knowledge of all types of cooking techniques and methods
Visa requirements:
Please note that you must be eligible to live and work in Dubai.
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