Chef de Partie

Bloom Arjaan by Rotana; Abu Dhabi; On-site; AED 133,920 - 200,880; Full time

Job summary

Bloom Arjaan by Rotana in Abu Dhabi is seeking a Chef de Partie to handle daily mise-en-place and food production across main kitchen and satellite outlets. You will coordinate tasks with the Sous Chef and ensure high standards while training junior staff.

The ideal candidate has a professional kitchen apprenticeship and proven culinary skills, with strong English communication and the ability to contribute to quality establishments. This on-site role offers growth within a renowned hotel group.

Qualifications

• Professional kitchen apprenticeship or chefs training course.
• Proven track record in quality establishments with strong culinary skills.

Responsibilities

• Prepare daily mise-en-place and production in main kitchen or satellites.
• Coordinate daily tasks with the Sous Chef or Executive Chef.
• Follow instructions from superiors to complete daily tasks.
• Ensure high standards and consistent quality in daily preparations.
• Instruct and lead subordinates to meet daily requirements and supervise buffets/ functions.
• Coordinate with sections on cleanliness, wastage and cost control.
• Guide and train subordinates to maintain motivation and efficiency.

Skills

Kitchen operations

Team leadership

Communication skills

Attention to detail

English proficiency

Education

Professional kitchen apprenticeship

Job description

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

As a Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:

• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
• Coordinate daily tasks with the Sous Chef or Executive Chef
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
• Consult and check on daily requirements, functions and last minute events
• Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment

Education, Qualifications & Experiences

You should have a professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills. The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.

Knowledge & Competencies

• Understanding Hotel Operations
• Effective Communication
• Planning for Business
• Supervising People
• Understanding Differences
• Supervising Operations
• Teamwork
• Adaptability
• Customer Focus
• Drive for Results