Demi Chef De Partie, Cold Kitchen
Job details
Press Tab to Move to Skip to Content Link Rare Finds is a diverse collection of resorts celebrating the individuality and unique identity of a destination, with a distinct ability to captivate the imagination, and bring to the forefront the essence of a place. Authentic and captivating, Bab Al Shams Desert Resort is a truly magical destination, where expertly curated itineraries and bespoke entertainment are the beating heart of our legendary desert-based destination. Part of our unique Rare Finds collection, the essence of Bab Al Shams joins our guests together to discover the most soulful experiences and humbling journeys, set against Dubai’s endless dunes and rich culture. About The Role Ensures the smooth running of the section and sees that all areas of the section maintain the high standards of the hotel. Key Duties And Responsibilities
- Consistently offer professional, friendly, and proactive guest service while supporting colleagues.
- Ensure consistency in preparing all food items for a la carte and buffet menus according to hotel recipes and standards.
- Actively share ideas, opinions and suggestions in daily shift briefings.
- Ensure all kitchen colleagues are aware of standards and expectations.
- Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback.
- Complete daily checks of all mis-en-place to ensure freshness and quality standards.
- Maintain the proper rotation of product in all chillers to minimize wastage/spoilage.
- Have full knowledge of all menu items, daily features, and promotions.
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
- Follow kitchen policies, procedures, and service standards.
- Follow all safety and sanitation policies when handling food.
- Comply with hotel security, fire regulations, and all health and safety and food safety legislation.
- Attend daily and monthly meetings with the sous chef and other meetings as requested by the executive chef.
- Maintain good employee relations and motivate colleagues.
- Keep the section clean and tidy.
- Ensure that night is covered and pass all information to the next shift.
- Follow HACCP controls.
- Report for duty punctually always wearing the correct uniform and name tag.
- Project always a positive and motivated attitude and exercise self-control.
- Maintain a high standard of personal appearance and hygiene.
- Ensure that the place of work and surrounding area are kept clean and organized.
- Maintain a good rapport and working relationship with staff in the place of work and all other departments.
- Attend and contribute to all departmental and hotel training staff meetings as scheduled and other related activities.
- Undertake all training provided by senior chefs in good faith and diligence; as well as record such trainings for your future reference and improvement.
- Support the departmental training function in the department assigned.
- Always provide courteous and professional service.
- Ensure a high standard of communication within the department and with other departments of both hotels.
- Participate in providing and receiving constructive criticism concerning the department and the hotel as a whole, to improve efficiency, productivity, and guest service.
- 2-3 years in a similar role in a five-star hotel.
- Basic Food Hygiene Certificate.
- Hospitality School Certificate.
- Computer literate in Microsoft Windows applications an asset.
- Positive attitude.
- Good communication skills.
- Ability to work under pressure.
- Ability to work on own or in teams.
- Ability to make decisions.
- Ability to administer disciplinary action.
- Good product knowledge.
- Ability to produce checklists.
- HACCP control knowledge.
- Understanding Differences.
- Drive for Results.
- Organized and disciplined, dedicated and loyal (essential).
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