OFFICE TIMING: 10.00 AM TO 5.00 PM (MON TO SAT)
Primary Position Objective
As a chef de partie you get to oversee a section of the kitchen, be it pastry, butchery, fish, sauces, vegetables and so on.In large kitchens, they usually get help from a demi-chef de partie, commis or trainee chef.
Position Description
Key Responsibilities
-To plan, prepare and cook menu items as directed by the KM/ AKM.
-To adhere to the company’s Hygiene, Health and Safety policies.
-To follow the company cleaning schedules.
-To ensure that food storage areas are maintained in accordance with the company’s Hygiene, Healthy and Safety policies and procedures.
-Supervise any kitchen section to the required standards set by management.
-Ensure all preparation of the designated section is complete and ready for each service
-Responsible for orders and maintaining good stock and waste control of the designed Section
-Execute cooking to the expected high standard quickly and efficiently
-Ensure the cleanliness and organization of the designated section, including fridges is monitored and maintained to the required standard.
-Effectively delegate jobs to commis and kitchen helpers
Qualification & Skill Required
Experience Required
-Should have at least at 2 years work experience (5 start properties)
-Candidate should have good personality & presentable (appearance)
-Good communication skills) (good English command)
-Maximum age limit is 35 years old.
-Candidates must be willing to be placed anywhere in GCC countries.
Education Qualification
-Minimum Diploma/ Degree in Hospitality management
Personal Skill
-Excellent interpersonal skills
-Positive attitude and Team worker.
-Self-motivated and a passion for hospitality
-Excellent communication and customer service skill
-Excellent interpersonal skills
-Strong Planning and organizational skills