Raffles The Palm Dubai is located on the western crescent of the Palm Jumeirah, the largest man-made island and archipelago in the world. This luxurious five-star hotel features 391 spacious rooms, suites and villas decorated with handcrafted Italian touches and matched by handpicked amenities to complete the ambiance of elegance. Guests can enjoy panoramic views, a private beach, state-of-the-art entertainment and leisure facilities, including specialty boutiques, a VIP movie theater, and signature and private restaurants complimented by exquisite banquet and conference spaces.
When visiting Raffles, guests will discover the character and individual story that the hotel has to offer. The essence of every Raffles is to provide thoughtful, personal and discreet service to well-traveled guests. Raffles Hotels & Resorts is an award-winning international luxury hotel company, with a history dating back to 1887 with the opening of Raffles Hotel, Singapore. The portfolio currently includes eleven luxury properties, from secluded resorts to city hotels in prime locations around the world.
Location
Controlling the department responsible for it. Ensure the smooth running of the department and ensure that all areas and departments maintain the standards of Raffles The Palm. Cook any food on daily basis as per business requirement.
Duties and Responsibilities
Attend duty wearing the correct uniform and name badges at all times
– Together with de Partie, they orchestrated the transformation of his department with regard to mise-en-place production and service.
– Take orders from Chef de Partie and carry them out in the right way
Along with Chef de Partie to write daily wine, dry store, food orders and kitchen transfers on appropriate forms for approval of Executive Chef/Assistant Sous Chef in order to achieve high stock rotation required in the department.
Maintain good employee relations and motivate colleagues
Work on the specifications received by Chef de Partie regarding portion size, quantity and quality as stipulated in the recipe index.
Responsible for completing the daily checklist regarding the place and storage of food.
Attend daily and monthly meetings with Chef de food and other meetings as requested by the Executive Chef/Sous Chef.
Report any problems related to machinery and equipment malfunctions to the Chef de kitchen and follow up and ensure that the necessary works are carried out.
– Check the main dashboard regarding changes to any parties or other information related to the organization.
Keep the partition clean and tidy.
– Pass all information to the next shift
Accidents and illnesses should be noted in the log book and reported to the Executive Chef/Executive Sous Chef.
– Check Commis Chefs in his/her section: eg regarding personal hygiene.
Assist the chef in creating new recipes and menu ideas.
You have a full understanding of and adhere to the company’s policy regarding fire, hygiene and safety.
The above description should not be considered exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate
Qualifications and requirements
– Proficiency in reading, writing and oral English.
– Good communication and communication skills with clients.
– team player
expertise
At least one year experience in serving food and beverages
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