Chef De Partie - Cold Kitchen

Emirates Flight Catering; Dubai; On-site; AED 150,000 - 210,000; Full time

Job summary

Emirates Flight Catering in Dubai is seeking a qualified culinary leader to guide and monitor the Cold Kitchen Team during shifts, coordinating all activities and communicating with internal clients and suppliers. The role may fill in for a Sous Chef during leave or longer-term needs depending on workload.

Candidates should have Hotel Management or Culinary degree and a minimum of 5 years in the culinary field, with experience in high-volume/catering environments in a 5-star facility.

Qualifications

• Hotel/Culinary degree required.
• Minimum of 5 years’ experience in the culinary field.
• Experience in high-volume and/or banqueting in a large kitchen team preferred.

Responsibilities

• Guide, assist and monitor performance of Cold Kitchen Team during shift.
• Coordinate activities within the section and communicate with internal clients and suppliers.
• Train and guide staff on products, processes, menus, ingredients and equipment.
• Manage resources (materials, staff, equipment) to deliver outputs.
• Identify cost-saving opportunities and reduce waste where possible.
• Ensure adherence to SOPs, GMPs, ISO9001-2008 QMS and OHSAS policies.

Skills

Feedback coaching

Self-development

Accountability

Delegation

Problem solving

Interpersonal skills

Education

Hotel Management or Culinary degree

Job description

Job Context

Jobholder guides, assists and monitors performance of Cold Kitchen Team team during his/her shift. Coordinates all activities during his/her shift within the section and communicate where necessary with internal clients and suppliers. This jobholder may fill-in for a Sous Chef role as a leave reliever or for longer terms depending on work dimensions of the specific team/section.

Responsibilities

Jobholder guides, assists and monitors performance of Cold Kitchen Team team during his/her shift. Coordinates all activities during his/her shift within the section and communicate where necessary with internal clients and suppliers. This jobholder may fill-in for a Sous Chef role as a leave reliever or for longer terms depending on work dimensions of the specific team/section.

Key Responsibility Areas

• Responsible for timely and efficient preparation of all departmental/section food items according to the specifications, recipes and passenger load requirements.
• Monitor product storage, handling and consumption at all stages of production ensuring compliance to production standards and specifications.
• Monitor portion and waste control to optimise cost. Actively participate in creating awareness on waste, material usage and efficiency; investigate variances and take corrective action.
• Train and communicate to staff on products, processes, menus, ingredients and equipment in the area of operation on an ongoing basis.
• Manage resource allocations in terms of material, staff and equipment in a logical and effective manner to deliver desired outputs of the department.
• Propose, define and implement ways to reduce costs/ expenses in a pro-active manner and act as a bridge between seniors and the team, for cascade and escalation of issues/ideas.
• Propose and implement recipe/ specification revisions in accordance with established procedures.
• Monitor and report equipment downtime and work with concerned team to design preventive maintenance schedules for his/her area/section.
• Train and guide the team to ensure scheduling and prioritizing of work to avoid any delays or quality concerns and to accommodate late orders or changes where reasonable.
• Adhere and apply all systems and procedures applicable in the workplace in accordance with company policies including but not limited to SOPs, GMPs, ISO9001-2008 QMS, OHSAS etc.

Qualifications

Education Qualification

• Hotel Management or Culinary degree.

Work Experience

• Minimum of 5 years’ experience in the culinary field.
• Hotel Catering equivalent in 5-star facility with an excellent knowledge in all aspects of cooking and different cuisines.
• Previous experience in high volume and / or banqueting in a large kitchen team preferred.

Skills

• Ability to provide feedback and coaching.
• Ability to develop himself / herself in the current role and beyond.
• Willingness to take on responsibility.
• Effective delegation skills.
• Problem solving and decision-making ability in real time, creative and out of box thinking.
• Strong Interpersonal skills, organizational skills and effective Training and communication skills.