Kitchen – Demi Chef de Partie – Pastry – Hili Rayhaan by Rotana – Al Ain

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JOB REF: 3850728
JOB DESCRIPTION a Demi Chef de Partie you are responsible to take care of the daily food
preparation and duties assigned to meet the set standard and qualities whereby
your role will include key responsibilities such as:
•Maintain the highest possible hygiene and maintenance standards. Ensure the
highest degree in applied hygiene and food safety as per the ADFCA| HACCP
guidelines to ensure that the food served to the Guest is of highest quality
and standard
•Instruct and lead subordinates through their daily requirements in food
preparation in order to ensure that all dishes leaving the kitchen are of
appropriate portion and presented as per the standards set by the Outlet Chef
•Work in close cooperation with all other key departments in the Hotel to
ensure a smooth operation

•Control the food cost by practicing economy inverntory items to sufficient
supplies and minimise cost by avoiding wastage and supplies

•Attend required meetings and daily briefings with your team members ensuring
efficient communication| to run your kitchen section smoothly

•Guide and train the subordinates on a daily basis to ensure highly motivated
and economical working environment

We are currently seeking for passionate and dynamic Kitchen professionals who
pride themselves on their ability to deliver extraordinary levels of customer
service and provide creative solutions to our guests.

As a Demi Chef de Partie you are responsible to take care of the daily food
preparation and duties assigned to meet the set standard and qualities whereby
your role will include key responsibilities such as:

•Maintain the highest possible hygiene and maintenance standards. Ensure the
highest degree in applied hygiene and food safety as per the ADFCA| HACCP
guidelines to ensure that the food served to the Guest is of highest quality
and standard

•Instruct and lead subordinates through their daily requirements in food
preparation in order to ensure that all dishes leaving the kitchen are of
appropriate portion and presented as per the standards set by the Outlet Chef

•Work in close cooperation with all other key departments in the Hotel to
ensure a smooth operation

•Control the food cost by practicing economy inverntory items to sufficient
supplies and minimise cost by avoiding wastage and supplies

•Attend required meetings and daily briefings with your team members ensuring
efficient communication| to run your kitchen section smoothly

•Guide and train the subordinates on a daily basis to ensure highly motivated
and economical working environment

Education| Qualifications & Experiences

You should have a professional kitchen apprenticeship or chefs training course
and previous experiences in quality establishments along with good culinary
skills. The ability to communicate well in English and a proven track of food
preparation| presentation and preservation knowledge is an essential.