Chef de Partie

Job Description

This position ensures a courteous, professional, efficient and flexible service consistent with standards, policies & procedures in order to maximize guest satisfaction. Prepares and cooks food and maintains cost control while leading and motivating the Demi-Chef de Partie and Commis Chefs.

The job scope includes:

• To display a friendly, helpful and cheerful attitude while communicating effectively with our Guests and fellow Colleagues in order to support Miral Strategy and Values
• To represent and promote Miral in a positive manner at all times in order to maintain a professional brand image to all concerned stakeholders
• To help achieve Department and Company objectives, action plans and key performance indicators
• To enforce and adhere to all UAE laws, Health, Safety & Environmental policies, industry and company rules and regulations, reporting any safety concerns or incidents to management in order to minimize risk and maintain a clean safe and hygienic environment for all Guests and Colleagues
• Adhere to all emergency procedures, ensuring Guest safety and participate in an evacuation if necessary
• To assume responsibility of the assigned culinary section and any other special task assigned time to time from the Sous Chef
• To be a responsible in preparing, portioning, monitoring temperature, and garnishing foods in order to ensure that methods of cooking and garnishing and sizes of portions are as prescribed
• To receive and examine foodstuffs supplies required for menu in order to ensure quality and quantity meet established standards and specifications
• To ensure that preparation is carried out to the correct specifications and recipes in a timely manner in order to ensure guest satisfaction and Food quality standards
• To ensure proper use of materials in a continuous effort in order to keep wastage to a minimum
• To perform all the tasks mentioned on the Master Task List together with any additional duty assigned time to time from the Sous Chef
• To control any product overconsumption in order to monitor spoilage and wastage in order to maximize profit
• To observe food being cooked by tasting and smelling in order to determine the condition
• To ensure that all perishable foods are stored under refrigerated conditions and proper materials are being used to cook in order to follow food safety guidelines
• To measure and mix ingredients according to recipes in order to prepare soups, salads, hot & cold food desserts
• To marinate and carve meats, portions food on serving plates, add gravies and sauces, and garnish servings to fill orders
• To butcher chickens, fish, and shellfish
• To cut, trim, and bone meat prior to cooking
• To ensure that preparation is carried out to the correct specifications and recipes in a timely manner.
  
  

• 1-2 years’ experience in same role or 4 years’ experience as Demi Chef in a five star hotel or similar
• Active Listening
• Speaking - Talking to others to convey information effectively
• Judgment and Decision Making
• Operation Monitoring
• Active Learning
• Time Management
  
  

• Professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills
• 3-4 years’ experience
• Management of Personnel Resources
• Reading Comprehension