Chef De Partie Miral Experiences Abu Dhabi

Join Ferrari World Abu Dhabi! Chef De Partie at Miral Experiences will ensures a courteous, professional, efficient and flexible service consistent with standards, policies & procedures in order to maximize guest satisfaction. Prepares and cooks food and maintains cost control while leading and motivating the Demi-Chef de Partie and Commis Chefs.

Responsibilities of Chef De Partie

• To display a friendly, helpful and cheerful attitude while communicating effectively with Guests and fellow Colleagues in order to support Miral Strategy and Values.
• To represent and promote Miral in a positive manner at all times in order to maintain a professional brand image to all concerned stakeholders.
• To help achieve Department and Company objectives, action plans and key performance indicators.
• To enforce and adhere to all UAE laws, Health, Safety & Environmental policies, industry and company rules and regulations, reporting any safety concerns or incidents to management in order to minimize risk and maintain a clean safe and hygienic environment for all Guests and Colleagues.
• Adhere to all emergency procedures, ensuring Guest safety and participate in an evacuation if necessary.
• To assume responsibility of the assigned culinary section and any other special task assigned time to time from the Sous Chef.
• To be a responsible in preparing, portioning, monitoring temperature and garnishing foods in order to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
• To receive and examine foodstuffs supplies required for menu in order to ensure quality and quantity meet established standards and specifications.
• To ensure that preparation is carried out to the correct specifications and recipes in a timely manner in order to ensure guest satisfaction and Food quality standards.

What you will do more

• To ensure proper use of materials in a continuous effort in order to keep wastage to a minimum.
• To perform all the tasks mentioned on the Master Task List together with any additional duty assigned time to time from the Sous Chef, in order to achieve the FWAD core values.
• To control any product overconsumption in order to monitor spoilage and wastage in order to maximize profit.
• To observe food being cooked by tasting and smelling in order to determine the condition.
• To ensure that all perishable foods are stored under refrigerated conditions and proper materials are being used to cook in order to follow food safety guidelines.
• To measure and mix ingredients according to recipes in order to prepare soups, salads, hot & cold food desserts.
• To marinate and carve meats, portions food on serving plates, add gravies and sauces and garnish servings to fill orders.
• To butcher chickens, fish and shellfish.
• To cut, trim and bone meat prior to cooking.
• To ensure that preparation is carried out to the correct specifications and recipes in a timely manner.

Requirements for Role of Chef De Partie

• Higher Secondary or equivalent.
• 1-2 years’ experience in same role or 4 years’ experience as Demi Chef in a five-star hotel or similar.
• Professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills. (Desirable)
• 3-4 years’ experience (Desirable).
• Italian Cuisine Experience is required.

Skills And Knowledge Desired

• Active Listening.
•  Speaking – Talking to others to convey information effectively.
• Judgment and Decision Making.
• Operation Monitoring.
• Active Learning.
• Time Management.
• Management of Personnel Resources.
• Reading Comprehension.

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Lifeguard Miral Experiences Abu Dhabi