Chef De Partie

Roles and ResponsibilitiesAn opportunity has arisen for a Chef De Partie (Cold Kitchen) to join The Palmery Team in Jumeirah Al Naseem. The main duties and responsibilities of this role:Prepare and cook high-quality food according to menu guidelines and recipes and as per instructions received from Sous Chef or Chef De Cuisine.Ensure that all mise-en-place is always freshly prepared and on time.Assist the Chef de Cuisine / Sous Chef in the daily preparation and service of food, ensuring that the highest standards are always maintained.Actively manage all aspects of the section and delegate tasks to the junior kitchen staff accordingly to ensure a smooth operation of the allocated kitchen section to the expected quality standards of the Chef de Cuisine.Manage service during busy periods and, in the absence of senior chefs, manage the kitchen, ensuring all standards and quality procedures are adhered to.Assist Chef de Cuisine / Sous Chef in the development of new menu ideas to ensure all menus are seasonal and creative, using the finest ingredients.Ensure that the designated section, equipment, and utensils are always kept clean and tidy in adherence to the standards required by the restaurant.Plan staff training with the Sous Chef and maintain an active training plan/program for each team member. Ensure that junior chefs and trainees receive the right training and optimum guidance.As Chef De Partie and section in charge, responsible for refrigeration cleaning, stock rotation, date coding, and section deep cleaning.About You:The ideal candidate for this position will have the following experience and qualifications:Cold Kitchen experience is essential.Experience in the same position within a 5-star hotel or upscale restaurant.Strong communication and interpersonal skills.Desired Candidate ProfileFood Preparation: Preparing ingredients and cooking dishes according to the restaurant's menu and standards for a specific station (e.g., grill, sauté, pastry).Menu Execution: Ensuring that all dishes are prepared and plated according to the head chef's specifications, maintaining consistency and quality.Supervision: Overseeing and training junior kitchen staff or line cooks working in their station.Inventory Management: Assisting in managing inventory levels for their station, including ordering supplies and minimizing waste.Quality Control: Conducting regular checks on food quality and presentation, ensuring that all items meet the establishment's standards.Hygiene and Safety: Adhering to food safety and hygiene standards, maintaining a clean and organized workstation.Collaboration: Working closely with other chefs and kitchen staff to ensure smooth service and communication during busy periods.Creativity: Contributing to menu development by suggesting new dishes or improvements to existing ones based on seasonal ingredients or guest feedback.Time Management: Efficiently managing time to ensure timely preparation and service of dishes.Problem-Solving: Quickly addressing any issues that arise during service, such as equipment failures or ingredient shortages.Key SkillsCulinary Expertise: Strong cooking skills and knowledge of various cooking techniques and cuisines.Attention to Detail: Ensuring precision in cooking and presentation, which is critical for maintaining quality.Time Management: Ability to prioritize tasks and work efficiently in a fast-paced environment.Teamwork: Collaborating effectively with kitchen staff to ensure a seamless flow of service.Communication: Clear communication skills for coordinating with other chefs and team members.QualitiesPassion for Cooking: A genuine love for food and the culinary arts that drives creativity and dedication.Adaptability: Flexibility to handle changing menus, guest preferences, and kitchen demands.Resilience: Ability to work well under pressure, especially during peak service times.

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