Chef de Partie - Pastry
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Key skills for this role
About the Role
Supervising, coordinating and participating in the preparation of mise en place cooking for all F&B outlets. Controls freshness, preparation techniques and storage of goods used.
Key Skills for This Role
Responsibilities
- Supervise and participate in preparation of mise en place for all F&B outlets
- Control freshness, preparation techniques, and storage of goods
- Assist Chef de Cuisine in composing new recipes and menu ideas
- Manage ordering and turnover of products through daily inventory lists
- Control cooking procedures, portioning, garnishing, and presentation
- Set up work rosters and allocate tasks according to mise en place list
Requirements
- Experience in pastry preparation and kitchen supervision
- Knowledge of food safety and hygiene standards
- Ability to supervise and train junior staff
Full Job Posting
Key Responsibilities
- Supervising, coordinating and participating in the preparation of mise en place cooking for all F&B outlets.
- Controls freshness, preparation techniques and storage of goods used.
- To check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene.
- To assist the Chef de Cuisine in composing new recipes and menu ideas.
- Order and turnover of products in his section through daily inventory lists.
- Controls cooking procedures, portioning, garnishing and presentation of all dishes.
- Keeps effective contacts with colleagues of other departments.
- Sets up work rosters of his section in consultation with the Sous Chef.
- Allocates different tasks according to the mise en place list.
- To consistently provide and maintain the highest standard of guest care and service.
- To maintain a high standard of personal hygiene and grooming at all times.
- To ensure that your designated uniform is worn well pressed and in a good state of repair.
Additional Duties
- To familiarize yourself with the Rixos the Palm Dubai Performance & Product Standards.
- To have a good knowledge of all Rixos the Palm Dubai facilities.
- To handle any guest complaints or problems promptly.
- To act on your responsibilities for Health and Safety at work.
- To demonstrate a working knowledge of fire prevention.
- To be security conscious with respect to guest, staff and property.
- Check all food preparation to determine the type and quality of items.
- Work to the specifications received by the Sous Chef regarding portion size, quantity and quality.
- Preparation and compilation of staff meals.
- Observes and tastes the food during preparation.
- Ensures that food orders are prepared efficiently and within a reasonable period of time.
- Ensures that hot dishes leave the Kitchen at the correct temperature.
Management and Cost Control
- Take orders from his/her Sous Chef and carry them out in the correct manner.
- Write daily wine, dry store, food requisitions and kitchen transfers.
- Ensures that staff handles and uses kitchen utensils and equipment properly.
- Ensures cleanliness of all utensils, cooking equipment, working tables and fridges.
- Ensures that the Rixos the Palm Dubai Cost Control policies and procedures are followed.
- To monitor all costs and recommend measures to control them.
- To establish an integrated cost management plan through product lining and minimal inventories.
- To ensure that the Department Operational Budget is strictly adhered to.
- To review monthly forecasts and schedule resources accordingly.
- To assign responsibilities to subordinates and to check their performance periodically.
- To identify and develop young talents within the organization.
- To support staff needs in other Divisions based on hotel priorities.
Operational Duties
- To check incoming ingredients, ensure that all merchandise is in accordance with order sheets.
- To ensure orderly handling of all products and check quantities prepared.
- To prepare and supervise daily mise en place and assure that all sections are ready supplied.
- To be available and on duty during peak periods.
- To encourage creativity among his team.
- To ensure that Departmental Operations Manuals are prepared and updated annually.
- To attend weekly Food & Beverage Meeting.
- To understand and strictly adhere to the Rules & Regulations.
- Must be an example of the Rixos Values, Brand Standards.
- Implements guidelines, policies and procedures according to Rixos Guidelines & Standards.
- Must apply the Rixos Food & Beverage rituals.
- To attend and contribute to all staff meetings and trainings.
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