Demi Chef de Partie - Main Kitchen
Job details
Minimum RequirementsKnowledge of voco Doha West Bay Suites StandardsHolder of a basic Health and Hygiene CertificateHolder of a Basic Food Preparation CertificateFull awareness of all menu items, their recipes, methods of production and presentation standardSupport the training Manual and ensure that it is continuously updatedDemonstrate initiative at all timesDemonstrate the proper and safe usage of all kitchen equipmentEnsure the economic usage of all utilities as electricity, etc.Lead and support the junior member of the teamClose liaison with all sections of the kitchen in order to ensure smooth and efficient serviceStrong desire to improve on skills and knowledgeAbility to produce work in accordance with a dateline which has been setSeek own solutions to the minor obstacles from time to timeDemonstrate the control skills to the junior members of the teamAssume the duties and responsibilities of the Chef de Partie in his absenceCarry out the other duties and tasks as assigned by the Chef de Partie and in accordance with the needs of the businessFINANCIAL RETURNControls and decreases waste by maintaining logs to submit daily/weeklyObserve and comply with the company's requisition and purchase order systemRESPONSIBLE BUSINESSComply with and ensure adherence to all of the hotel's policies and proceduresComply with all occupational health and safety policies and proceduresAttend all scheduled meetingsInform on a daily basis the Head Chef of all relevant information in operational matters including information, which does not require the Head Chef's action.Liaise with F & B Controls for food costing, ordering and supply.Liaise with departmental heads for co-ordination of functions and activities.Coordinate with kitchen stewarding for proper sanitation, maintenance of equipment, cleaning of cold stores, supply of service dishes, during service hours.Maintain a good working relationship with all staff and colleagues throughout the hotel and sister properties.Maintain in good working order all hotel property.Maintain a positive and professional attitude at all timesPEOPLEAssist scheduling of kitchen staff to ensure proper cover of shift as per business requirements.Recommend increments, promotion and transfer of chefs to Head Chef and under his guidance conduct such functions as employee orientation, coaching and supervision, if necessary, to ensure appropriate productivity.Assist Head Chef in conducting formal on-the-job training session for kitchen employees.Utilize coaching skills and demonstrate the development of other team members.GENERALCommunicate effectively with all other departmentsAttend meetings, training sessions and any other required meeting or training session.Identify opportunities to innovate service delivery and product offering to meet and exceed client expectations.Ensure safe work practices are adopted at all time and report any OHS concerns immediately to your direct manager or HR Manager.Ensure consistency in quality of appearance and taste, and the best quality menus using the freshest ingredients.Effectively participate in the organization of ordering, cost controlling and wastage of food.Lead by example and ensure all procedures (HACCP, Health and Safety, and Food Safety Management) are maintained to the required standards to which training has been received, and are being followed by all kitchen members.Manage and deliver the production needs of the kitchen to the required standards.Manage time through effective planning of work, maintaining a high level of productivity.Achieve customer satisfaction rating of above expectations.Meet maximum creativity and understanding of food, by creating dishes and assisting with menu development.Assigned projects are completed within designated timeframesReports, presentations and other administrative duties are consistently on a high standard; and free of errors and omissions.PERSONAL CHARACTERISTICSEducationFormal Hospitality Management qualifications in Culinary Institute - desirableCompletion and awarded Intermediate Food Hygiene CertificationCompletion and awarded HACCP CertificationExperienceAt least 3 years previous experience in a hotel or branded unitsMinimum 2 years in similar capacityExperience in a high cover International / Mediterranean cuisineKnowledge in preparation of all Pastry and bakery products and all culinary operations.Knowledge of volume production and ability to maintain the highest quality standards.TechnicalAbility to follow standards recipes and convert quantities mathematicallyAbility to taste all foods to assure correct preparationKnowledge of stock control, rotas and budgetary controlsPersonal Attributes'Can do' attitude and a high level of energyProfessionally groomedAble to manage tasks simultaneously; and prioritiesFlexible and aware of the pressure points within the kitchen environment and adapt to each situation with maturity and calmness.Hands-on attitude, leads by exampleAlways goes the extra mile to ensure guests satisfaction.
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