Job Description
A Chef de Partie, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. As a role holder you will also be required to assist with food cost controls. There is no gender restriction for this job, both males and females can apply for this job.
Responsibilities of Chef de Partie
- Ensure all food preparation meets standards.
- Prepare and present high quality food.
- Supervise staff.
- Keep all working areas clean and tidy and ensure no cross contamination.
- Prepare all mis-en-place for all relevant menus.
- Assist in positive outcomes from guest queries in a timely and efficient manner.
- Ensure food stuffs are of a good quality and stored correctly.
- Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets.
- Assist other departments wherever necessary and maintain good working relationships.
- Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures.
- Report maintenance, hygiene and hazard issues.
- Comply with hotel security, fire regulations and all health and safety and food safety legislation.
- Be environmentally aware.
Requirements of Chef de Partie
- A current, valid, and relevant trade commercial cookery qualification (proof may be required).
- NVQ Level 3.
- Achieved Basic Food Hygiene Certificate.
- A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role.
- Supervisory experience.
Skills and Knowledge Desired
- Positive attitude.
- Ability to work under pressure.
- Ability to work on own or in teams.
- Excellent communication skills.
- Strong coaching skills.
- Ability and desire to motivate teams.
- Knowledge of current food trends.
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