Chef de Partie (Seafood / Grill Cook)

Job Description

• Supervising, coordinating and participating in the preparation of mise-en-place cooking for all F&B outlets.
• Controls freshness, preparation techniques and storage of goods used.
• To check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene.
• To assist the Chef de Cuisine in composing new recipes and menu ideas.
• Order and turnover of products in his section through daily inventory lists.
• Controls cooking procedures, portioning, garnishing and presentation of all dishes.
• Keeps effective contacts with colleagues of other departments.
• Is involved on other tasks and cooperates in special projects when required.
• Sets up work rosters of his section in consultation with the Sous-Chef.
• Allocates different tasks according to the mise en place list.
• To consistently provide and maintain the highest standard of guest care and service.
• To maintain a high standard of personal hygiene and grooming at all times.
• To ensure that your designated uniform is worn well pressed and in a good state of repair.
• To familiarize yourself with the Rixos the Palm Dubai Performance & Product Standards and to be able to demonstrate their application consistently.
• To have a good knowledge of all Rixos the Palm Dubai facilities and be able to answer guest questions in a quick, polite and helpful manner.
• To handle any guest complaints or problems promptly and to ensure that all resolved/unresolved incidents are reported to the Sous-Chef or Chef de Cuisine.
• To act on your responsibilities for Health and Safety at work.
• To demonstrate a working knowledge of fire prevention and to follow the
• Restaurant evacuation plan on hearing the alarm.
• To be security conscious with respect to guest, staff and Rixos the Palm Dubai property/welfare and to report suspicious circumstances to your Sous-Chef or Chef de Cuisine.
• Check all food preparation to determine the type and quality of items to be prepared.
• Work to the specifications received by the Sous-Chef regarding portion size, quantity and quality as laid down in the recipe index.
• Preparation and compilation of staff meals.
• Observes and tastes the food during preparation.
• Ensures that food orders are prepared efficiently and within a reasonable period of time.
• Ensures that hot dishes leave the Kitchen at the correct temperature.
• Take orders from his/her Sous-Chef and carry them out in the correct manner.
• Together with his/her Commis to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Chef de Cusine / Sous Chef in order to achieve the high stock rotation desired in his/her section.
• Ensures that staff handles and uses kitchen utensils and equipment properly.
• Ensures cleanliness of all utensils, cooking equipment, working tables and fridges, and so on.
• Ensures that the Rixos the Palm Dubai Cost Control policies and procedures are followed.
• Other duties and responsibilities which might be assigned from time to time by the Sous-Chef or Chef de Cuisine.
• When requested will be production chef during afternoon mise en place.
• To monitor all costs and recommend measures to control them. To establish an integrated cost management plan through product lining and minimal inventories.
• To ensure that the Department Operational Budget is strictly adhered to.
• To monitor all cost and recommend / institute measures to control them.
• To review monthly forecasts and schedule resources accordingly.
• To assign responsibilities to subordinates and to check their performance periodically.
• To identify and develop young talents within the organization for future potential growth within the group
• To support staff needs in other Divisions based on the hotel priorities and anticipated business levels.
• To check incoming ingredients, ensure that all merchandise is in accordance with order sheets and receiving records in collaboration with Purchase Manager.
• To ensure orderly handling of all products and check that quantities prepared are according to recipes and plate specifications.
• To prepare and supervise daily mise en place and assure that all sections are ready supplied with fresh and high quality products based on anticipated business levels.
• To be available and on duty during peak periods (frequently opening and closing the operation)
• To encourage creativity among his team.
• To ensure that Departmental Operations Manuals are prepared and updated annually.
• To attend weekly Food & Beverage Meeting.
• To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety.
• Must be an example of the Rixos Values, Brand Standards, and a champion of appearance and hygiene guidelines.
• Implements guidelines, policies and procedures for those operating departments according to Rixos Guidelines & Standards.
• Must apply the Rixos Food & Beverage rituals.
• To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.
• To fully support the Departmental Trainers function in the Department assigned.
• To undertake any reasonable tasks and secondary duties as assigned

Qualifications

• Diploma or degree in vocational hospitality
• Should have 5-7 years experience in 4-5 star Hotel
• Preferably available to join immediately

Additional Information

experience is an asset
Prior experience working with Opera or a related system
Strong interpersonal and problem solving abilities
Fluency in English, additional languages are a plus