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Demi Chef de Partie (Indian Cuisine)

Abu Dhabi Abu Dhabi >
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https://dbzstatic-a.akamaihd.net/.dist_28d05d0dde574b78dad37a9347aa96b13ec9e58c/ 9730990

Details: Posted on: 27th March 2018

  • Company Name: Yas Viceroy
  • Employment Type: Full Time
  • Monthly Salary: 0 - 1,999 AED
  • Minimum Work Experience: 1-2 Years
  • Minimum Education Level: N/A
  • Listed By: Employer
  • Company Size: 501-1000 Employees
  • Career Level: Mid-level

Description:

The Demi Chef de Partie is responsible for the day-to-day management of the culinary team in his/her designated kitchen. He/she also maintains a high level of food quality, whilst following menus, recipe formats and directions of the Chef de Cuisine.

General Responsibilities Include:

Creates culinary experiences with the finest ingredients, considering the seasonal availability of produce. Does not neglect quality and maintains open lines of communication with senior chefs to enhance quality.
Maintains sanitation procedures (HACCP) as required by the local government body and as instructed by the Hygiene Manager
Spends time with guests on an entertaining and informative level, seeking direct feedback and resolving complaints as they arise.
Sets an example for the Commis Chefs and assist colleague wherever needed
Displays personal ownership and responsibility for the efficient operation of the assigned section in the absence of the Chef de Partie
Continuously strives for quality improvement and product enhancement
Skills/Knowledge Required:

Strong communication skills in English
Knowledge of basic food hygiene standards and practices
Ability to multi-task and complete tasks on time
Basic knowledge of menu planning
Experience in Indian Cuisine, including Tandoor
Qualification Standards:

Education: Completed an apprenticeships or holds a culinary diploma

Experience: Needs to have four to six years of progressive experience in the culinary department of a five star hotel with one to two years experience in a similar position, preferably in the United Arab Emirates.

Licenses or Certificates: Completed an apprenticeship or holds a culinary diploma. Certified in basic food hygiene (HACCP)

Grooming: All colleagues must maintain a neat, and well groomed appearance (specific standards will be provided)

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