Demi Chef De Partie (Hot Kitchen A la Carte)
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Key skills for this role
About the Role
Sofitel is hiring a Demi Chef de Partie for the Hot Kitchen A la Carte in Dubai. The role involves maintaining food quality, preparing menu items, and ensuring kitchen hygiene standards.
Key Skills for This Role
Responsibilities
- Maintain standards of performance as detailed in the Departmental Operations Manual
- Assist in establishing the identity of the outlet by providing standards of food presentation
- Follow standard recipes and preparation methods for all menu items
- Maintain and clean all work areas, kitchen equipment, and utensils to high cleanliness and hygiene standards
- Coordinate with colleagues regarding operational problems
- Operate kitchen equipment correctly to ensure efficiency and personal safety
- Assist in implementing food safety and hygiene standards including HACCP
- Participate in regular meetings and briefings
- Provide training to commis and ensure their knowledge of kitchen standards
- Ensure guest needs are met by providing consistently high standard of food preparation and presentation
Requirements
- Good knowledge of duties and responsibilities, basic cooking skills, and appropriate taste for dishes
- Awareness of method of preparation and standard recipe for every menu item in the kitchen
- Ability to maintain and clean work areas, kitchen equipment, and utensils to high standards
- Familiarity with operational procedures of all kitchen equipment
- Knowledge of food safety and hygiene standards including HACCP
- Ability to work flexible hours and wear correct uniform
Full Job Posting
Main Duties
- Maintains the standards of performance as detailed in the Departmental Operations Manual.
- Having good knowledge of duties and responsibilities, basic cooking skills and appropriate taste for the dishes.
- Assists in establishing the identity of the outlet by providing the standards of food presentation required by each outlet.
- Is aware of the method of preparation and the standard recipe for every menu item in his particular kitchen and follows the procedures at all times.
- Maintains and cleans all work areas, kitchen equipment and utensils to the high standards of cleanliness and hygiene required by the hotel.
- Co ordinates with colleagues whenever necessary regarding operational problems.
- Is familiar with the operational procedures of all equipment in the kitchen and operates them in the correct manner.
- To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
- Participates in regular meetings and briefings as may be scheduled.
- Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.
Financial and Revenue Responsibilities
- To ensure that each kitchen runs at an acceptable food cost.
- Minimize wastage.
- Applying fifo procedures.
Training and Human Resources
- To attend training and meetings as and when required.
- Participates in any scheduled training and development program.
- Provide training to commis and ensure their knowledge about kitchen standards is up to required level.
- Ensure wherever possible that employees are provided with a work place free of discrimination, harassment and victimisation.
- Treat complaints of harassment and discrimination promptly and confidentially.
- Treat customers and colleagues from all cultural groups with respect and sensitivity.
- Identify and deal with issues which may cause cross cultural conflict or misunderstanding.
Guest Service Responsibilities
- Ensures that guest needs and expectations are met by providing a consistently high standard of food preparation and presentation.
Miscellaneous
- To report for duty punctually wearing the correct uniform and name tag.
- To provide friendly, courteous and professional service at all times.
- To maintain good working relationships with colleagues and all other departments.
- To read and understand the hotel’s Employee Handbook and adhere to the hotel’s rules and regulations.
- To comply with local legislation as required.
- To respond to any changes in the department as dictated by the needs of the hotel.
- To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned.
General Duties
- Ensure that all potential and real Hazards are reported immediately and rectified.
- Be fully conversant with all departmental Fire, Emergency and Bomb procedures.
- Ensure that all emergency procedures are rehearsed, implemented and enforced.
- Ensure the safety of the persons and the property of all within the premises.
- Ensure all staff within the department work in a manner which is safe and unlikely to give risk of harm or injury.
- Use safe manual handling techniques and practise safe work habits following Accor Health, Safety and Environment policies.
Confidentiality
- Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic.
- Adhere to Accor Internet and Email policy.
- Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.
To be fully conversant with
- Hotel fire procedures
- Hotel security procedures
- Hotel Health and Safety policy and procedures
- Hotel Facilities and attractions
- Hotel standards of operation and departmental procedures
- Sofitel Keys of Luxury and Appearance guidelines
- Sofitel "BE Magnifique" vision and its corresponding strategies
- Methods of accepted payment of the company
- Short and long term company marketing promotions
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