Demi Chef de Partie Pastry

Roles and responsibilities

1. Follow proper uniform procedures.
2. Prepare the Pastry section mise-en-place under the supervision of the sous chef.
3. Ensure that mise-en-place is prepared for the shifts needs.
4. Ensure mise-en-place prepared by the Commis is according to recipe standard.
5. Ensure standard recipes are followed at all times.
6. Ensure buffet setup and Banqueting setup are as per hotel standard.
7. Ensure FIFO is applied and followed.
8. Ensure Adfca guidelines are followed.
9. Ensure cleanliness is maintained at all times.
10. Ensure that sanitation standards as set forth by Rosewood Abu Dhabi and local authorities are followed.
11. Assist in maintenance and cleanliness of all food preparation equipment.
12. Ensure a safe working environment.
13. Follow control systems which will ensure quality and portion control.
14. Store items properly at the end of the shift.
15. Ensure a clean, neat, and organized work area.
16. Handle and report any accident immediately, no matter how minor.
17. Respond properly in any hotel emergency or safety situation.

QUALIFICATIONS:

1. Experience: Minimum 1 year experience as a Chef de Partie in a 5-star hotel.
2. Education: High school diploma and culinary training certificate.
3. General Skills: Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Desired candidate profile

1. Technical Skills: Ability to enforce hotel's standards, policies, and procedures with all kitchen personnel; ability to prioritize, organize, and delegate work assignments; ability to direct performance of kitchen associates and follow up with corrections where needed; ability to motivate kitchen associates and maintain a cohesive team; ability to promote positive work relationships with service personnel and other departments; ability to ascertain associates' training needs and provide such training; ability to work well under pressure of organizing and attaining production schedules and timelines; ability to maintain good coordination; ability to transport cases of received goods to the workstations; ability to transport pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift, 5-7 days per week in noisy and sometimes close conditions; ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met; ability to differentiate dates; ability to operate, clean, and maintain all equipment required in job functions; ability to plan and develop menus and recipes; ability to expand and condense recipes; ability to perform job functions without direct supervision; ability to ensure security of kitchen access, products, and hotel.
2. Language: Required to speak, read, and write English, with fluency in other languages preferred.
3. Physical Requirements: Must be able to exert physical effort, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
4. Licenses & Certifications: None required.