Demi Chef De Partie
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Key skills for this role
About the Role
Emirates Flight Catering is seeking a passionate Demi Chef de Partie to join their culinary team. The role involves supervising production operations for a specific section, ensuring quality and cost standards.
Key Skills for This Role
Responsibilities
- Allocate work to subordinates and supervise their working methods and productivity
- Supervise all staff within shift/section and assume responsibility for quality of work
- Actively participate in training culinary skills to junior staff
- Seek guidance and assist seniors in case of issues, focusing on food preparation and equipment utilization
- Make decisions to receive or reject products in accordance with guidelines and procedures
- Monitor HACCP records and take corrective actions for variations
- Monitor, assess and revise recipes through trials to reduce costs without compromising quality
- Propose and implement ways to reduce costs/expenses in consultation with seniors
- Check and ensure customer satisfaction by adhering to specifications, albums, recipes, and procedures
- Maintain high standards of food safety, quality & hygiene
Requirements
- Minimum Senior Secondary School certificate or Diploma in Hotel management or Culinary
- Minimum 3 years of experience in the culinary field
- Effective communication skills
- Good organizational skills
- Attention to detail
- Strong interpersonal and problem solving abilities
- Ability to multi task
Full Job Posting
Job Purpose
- The jobholder is responsible for directly supervising production operation for specific section on a given shift/area in accordance with production department’s policies, procedures and safety & hygiene guidelines whilst ensuring efficiency and cost standards are adhered to.
Key Results Area
- Allocate work to subordinates, observe the working methods and productivity of assigned staff, assist them, and coordinate with senior production staff to provide them with the necessary training.
- Supervise all staff within his shift/section and assume responsibilities for their quality of work.
- Actively participate in training of culinary skills to junior staff
- Seek guidance and assist the seniors in case of any issues, focusing on preparation of food, managing equipment utilization and operability, resource allocation on daily basis.
- Make decisions to receive or reject products in accordance with published guidelines & procedures, request replacements or substitutions and escalate issues when necessary.
- Monitor HACCP records, ensure appropriate and timely updates – report and take corrective actions for variations.
- Monitor, assess and revise recipes through trials and innovative ideas using previous experience and guidelines with a focus on reducing costs without compromising on quality within the section or area of operation, keeping the supervisors pre informed of any such trials or efforts.
- Propose, define and implement ways to reduce costs/ expenses in a pro active manner in consultation with seniors.
- Check and ensure customer satisfaction by adhering to specifications, albums, recipes, procedures at all times.
- Maintain high standards of food safety, quality & hygiene.
Knowledge, Skills & Minimum Experience
- Minimum Senior Secondary School certificate or Diploma in Hotel management or Culinary
- Years of Experience: Minimum 3 years of experience including any apprenticeship or industrial training duration in the culinary field
- Area of Experience: Culinary field
- Effective communication skills
- Good organizational skills
- Attention to detail
- Strong interpersonal and problem solving abilities
- Ability to multi task
- Effective task management.
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