Chef De Partie - Tean - JSI
Job details
Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 28 properties across the Middle East, Europe and Asia. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and luxury residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world. A sustainable hospitality leader in the capital, Jumeirah Saadiyat Island is a breadth of fresh air offering an eco-friendly stay amidst contemporary surroundings on the Abu Dhabi coastline. Surrounded by natural beauty and designed to care for every aspect for guest wellbeing, the resort resembles a perennial summerhouse where visitors can experience Abu Dhabi Island life at its best. The luxury beachfront resort is home to seven world-class restaurants and bars, three swimming pools and the award-winning spa featuring an extensive menu of specialised treatments and exclusive products from all around the world. In addition, guests can utilise a wide range of leisure facilities including a mixed and ladies only gym, a kids club and a tennis court. Boasting 400 metres of pristine private beach and sand dunes, the resort is anchored on one of the most desirable beach locations in the UAE and was conceived with the environment in mind having implemented eco-friendly strategies and initiatives since its launch in 2018. About the Job: Oversee the preparation, cooking and presentation of meals in the assigned section and assist in the planning and managing of activities associated with the kitchen including menu creation and organizing, directing, and coaching kitchen staff such as Demi Chef De Partie or Commis as needed. Adheres to kitchen standard operating procedure in line with Jumeirah philosophy and luxury status. Ensures that health and food safety standards are practiced and helps troubleshoot any kitchen issues that may arise. Responsibilities
- 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 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.
- In the absence of a senior chef ensure the daily kitchen records and labelling standards are being always maintained. Maintaining restaurant cost control systems as they affect your area of responsibilities.
- Follow correct hygienic food handling practices and restaurant’s regular cleaning and waste disposal practices.
- Optimize the use of restaurant resources: food, energy, labour, water.
- Maintain high standard of personal appearance and hygiene.
- Develop and maintain positive working relationships with others; support team to reach common goals.
- Report any problems regarding failure of machinery and small equipment to the Sous chef / Chef de cuisine, follow up and ensure necessary work has been carried out.
- Ensure adherence to departmental policies, processes, standard operating procedures, and instructions enabling delivery of luxurious service to guests and in line with Jumeirah standard of excellence.
- Adhere to all relevant Health, Safety and Environment procedures, Fire and Safety instructions, controls, and audit requirements in compliance with HACCP and Jumeirah standard operating procedures.
- Perform related tasks and duties as assigned and deemed necessary.
- At least 3 years of experience in 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.
- Adaptability and appreciation of cultural diversity.
- Team Player with speed, accuracy, and attention to detail.
- Reliable, Honest and Sincere showing high level of energy.
- Knowledge of additional language (Desired).
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