Senior Chef de Partie CDP
Job details
Roles and responsibilities An opportunity has arisen for a Chef de Partie to join the team of Shimmers at Jumeirah Mina A 'Salam Hotel. Your key responsibilities will include: 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 dishes reach the hot plate properly garnished, with correct portion and size, presented on the correct serving dish in the prescribed manner with highest quality standards maintained. 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 manages 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. Manages service during busy periods and in the absence of senior chefs, manages the kitchen ensuring all standards and quality procedures are adhered to. Assists Chef de Cuisine / Sous Chef in the development of new menu ideas to ensure all menus are seasonal and creative using the finest ingredients. Ensures that the designated section, equipment, and utensils are always kept clean and tidy in adherence to the standards required by the restaurant. Plans 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: At least 3 years of experience in a progressively more complex and responsible roles ideally within the luxury hospitality industry Expert in food quality and presentation skills. Expert in hygiene, health and safety know how. Expert management of multi cuisine kitchens with show cooking. Expert culinary knowledge of both classical and international culinary trends. Proficient in English (Read/Write/Speak - Essential) and knowledge of additional language (Desired) Desired candidate profile Kitchen Management: Assisting in overseeing kitchen operations, ensuring that all food preparation and cooking processes run smoothly. Staff Supervision: Managing and training kitchen staff, including line cooks and other kitchen personnel, ensuring they follow recipes and cooking techniques. Menu Planning: Contributing to menu development and planning, including creating new dishes and updating existing ones based on seasonal ingredients and trends. Quality Control: Ensuring that all dishes meet the restaurant's standards for taste, presentation, and quality before they leave the kitchen. Inventory Management: Monitoring stock levels of ingredients and supplies, assisting in ordering and managing inventory to minimize waste. Food Safety Compliance: Adhering to food safety and sanitation regulations, ensuring that all kitchen practices comply with health department standards. Culinary Preparation: Preparing and cooking a variety of dishes, often stepping in to assist line cooks during busy service periods. Collaboration: Working closely with the Executive Chef and other kitchen staff to coordinate meal preparation and service. Cost Control: Assisting in managing food costs and labor costs, implementing practices to maximize efficiency and minimize waste. Guest Interaction: Occasionally interacting with guests to receive feedback and ensure satisfaction, particularly in fine dining environments. Key Skills Culinary Expertise: Strong knowledge of cooking techniques, kitchen equipment, and various cuisines. Leadership: Ability to lead and motivate a team, fostering a collaborative and positive kitchen environment. Time Management: Strong organizational skills to manage multiple tasks efficiently, especially during peak service hours. Creativity: Innovative thinking in menu creation and dish presentation, with a passion for culinary arts. Communication: Excellent verbal communication skills for effectively coordinating with kitchen staff and front-of-house teams. Qualities Passion for Cooking: A deep enthusiasm for culinary arts that drives excellence in food preparation. Attention to Detail: Ensuring precision in cooking and presentation to meet high standards. Resilience: Ability to remain calm and effective under pressure during busy service periods.
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