Job Description
Rixos The Palm Hotel & Suites is looking to hire suitably skilled and devoted candidate for role of Chef De Partie. The selected candidate will be responsible for providing excellent guest service and maintain overall efficiency of set standards for the F&B Production function and be accountable for the hotel’s performance.
Responsibilities of Chef De Partie
- 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 involve on other tasks and cooperates in special projects when require.
- 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 press 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 act on your responsibilities for Health and Safety at work.
Requirements of Chef De Partie
- Completed kitchen apprentice or chefs professional course
- Minimum of 2-4 years’ experience in 5* hotel.
- Experience in the GCC and/or Middle East Region is a plus
Skills and Knowledge Desired
- Excellent communication skills, both written and verbal required.
- Be committed to exceeding guest expectations.
