Hilton
A Chef de Partie Asian Cuisine at The WB™ Abu Dhabi Curio Collection by Hilton will be responsible to supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie will also be required to assist with food cost controls.
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
- Current, valid, and relevant trade commercial cookery qualification (proof may be required).
- Achieved Basic Food Hygiene Certificate.
- NVQ Level 3.
- A minimum of 2 years of previous experience in hospitality.
- Supervisory experience.
Skills and Knowledge Desired
- Ability to work under pressure.
- Ability to work on own or in teams.
- Strong coaching skills.
- Ability and desire to motivate teams.
- Excellent communication skills.
- Knowledge of current food trends.