Chef De Partie (Bar Des Pres Restaurant Dubai)

Position:Chef de Partie

Location:Bar Des Pres Dubai, United Arab Emirates

Department:BOH-Kitchen

Reports to:Head Chef/Sr. Sous Chef/Sous Chef/Jr. Sous Chef

Job Overview

As the Chef De Partie, you will be supporting the kitchen to prepare high standard food preparations at the times.

You will be responsible for a section of the kitchen, maintaining standard of product, hygiene, and motivation to have the best level.

You will work within teams with a desire to progress and further achieve.

Core Responsibilities

To ensure that all potentially hazardous foods at the correct temperature according to the HACCP guidelines.

To ensure compliance with food hygiene and Health and Safety standards.

To complete all storage, stock rotation and cleaning tasks for the section to the required standard within the given time.

You should be able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

To ensure that the production, preparation, and presentation of food are of the highest quality at all times.

To take care of daily food preparation and duties assigned by the superiors to meet the standard and the qualitysetby the Restaurant.

To coordinates daily tasks with the Sous Chef/Jr. Sous Chef.

To ensure that all food being prepared is with high quality dishes within the speciality section.

To Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.

To consults daily with Head Chef/Sous Chef on the daily requirements,functionsand also about any last minute events.

To compile the list of and complete daily mise en place tasks for the section to the required standard within the given time.

Departmental/Operational Responsibilities

To ensure all food is prepared as per food preparation requirements.

To monitor and make sure that proper inventory for your section is given high importance and priority to achieve budgeted food cost.

To ensure to inspect the quality of the food in your section before serving.

To ensures strict compliance with food handling and sanitation standards.

To ensures compliance with all applicable laws and regulations.

To ensure to be knowledgeable of all standard procedures and policies pertaining to food preparation,receiving, storage and sanitation.

To check and arrange the deliveries in each section as required.

To always act and perform accordingly to Bar Des Pres standards and protocols.

To ensure each section is controlling mise-in-place quality, quantity and is storing it correctly.

To follows good preservation standards for the proper handling of all food products at the right temperature.

To report all equipment problems and maintenance issues, knownsafetyhazards, or unsafe practices and procedures to supervisor immediately.

To assist in loading service counters and to ensure the availability of sufficient supplies as and when directed before and during the service period.

To keep all work areas and always surfaces clean and tidy and assist with routine cleaning schedules as required.

People Management

To ensure proper grooming and hygiene standards for all subordinates.

To delegate duties to subordinates as per the menu requirements.

To help on identifying the developmental needs of subordinates and provide coaching, mentoring, and helping them to improve their knowledge or skills.

To work as a team to promote harmonious working relationships within kitchen team.

To ensure each section is controlling mise-in-place quality, quantity and is storing it correctly.

To deputise and take responsibility in the absence of the Head Chef/Sous Chef.

To guides and trains the subordinates on a daily basis to ensure highmotivationand economical working environment.

Communication

To support on your shift internal communications requirements linking kitchen personnel with other operating departments.

To properly address concerns and communicate with all subordinates on how to control food storage activities and ensure that all food is kept in prime condition and a good method stock rotation is used in all areas and sections of the kitchen.

Leadership

To possess a cheerful outlook and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively.

To ensure correct methods are used for preparation of food and to check presentation.

To checks periodically expiry dates and proper storage of food items in the section.

Toensure that you have full awareness of allmenuitems, their recipes, methods of production and presentation standards.