Chef de Partie - Middle Eastern

This position is responsible for training the juniors at the appointed section in preparing & delivering consistently high-quality food. Observing all standards as set by the hotel and regulated by local authorities, ensuring all hygiene, cost controls systems are followed and maintained. **Grooming** Our appearance is a statement of who we are. Our grooming should create a professional image at work that is why our every team member needs to follow the grooming standards at all the time. **Key Interactions** Internally - Food & Beverage - Catering sales - Engineering - Talent & Culture - Stewarding - Purchasing - Housekeeping Externally - Guests - Suppliers - Vendors **Primary Responsibilities** - Preparation of food, cooking, quality control, cutting & HACCP - Maintain daily mis-en-place (MEP) and prepare ingredients - Lead by example, inspect & clean food preparation areas, ensure safe personal hygiene & sanitary food-handling practices, HACCP, labelling & FIFO/FEFO practices, hygienic handling & storage of equipment & utensils - Check the taste, temperature & visual appeal of food items prepared to ensure that the quality & portion are consistent & as per specifications set out - Ensure the highest standards and consistent quality in the daily preparation - Provides guidance & training to junior kitchen staff members, including, but not limited, to line cooking, food preparation & dish plating - Strict adherence to purchasing procedures - Keep up to date with the new products, recipes and preparation techniques - Have full knowledge of all menu items, daily highlights & promotions - Adhere to recipes and stock management - Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to **Other Responsibilities** - Be well versed in hotel fire & life safety/emergency procedures - Attend all briefings, meetings and trainings as assigned by management - Maintain a high standard of personal appearance and hygiene at all times - Perform other reasonable duties assigned by the assigned by the Management - Establishing and maintaining effective inter-departmental working relationships - Actively share ideas, opinions & suggestions - Efficiency in preparations & execution - Acquire culinary knowledge & skills to grow as a junior sous chef - Guide & train the junior colleagues on a daily basis to ensure high motivation and productive working environment **Main Complexity/Critical issues in the Job** - Multi-tasking - Delivery of high quality product on a consistent basis - Cleanliness of work area - Practice strict control on food portioning & wastage, thereby ensuring gross food profitability **Span of Control** **Nature** **Amount** Food hygiene < 3% of occurrence Food cost Budget vs Actual ±1% Headcount Direct reports : XX colleagues Management of stock To be in line with forecasted food cost **Profile** Knowledge and Experience - Basic & local necessary food hygiene certificates - Minimum of 5 years in basic culinary position, preferably in similar operation - Knowledge of different culinary techniques - Certificate in culinary, preferred - Good reading, writing and oral proficiency in english language - Ability to speak other languages and basic understanding of local languages will be an advantage Competencies - Good interpersonal skills with ability to communicate with all levels of employees - Technical culinary skills - Reliable & consistent specifically in stressful & high-pressure situations - Ability to work within a team & able to build one - Self-motivated, energetic with the ability to work within a team & able to build one - Well-presented & professionally groomed at all times