Chef De Partie - Cold Kitchen

Rotana; Dubai; On-site; AED 78,000 - 134,000; Full time

Job summary

Rotana is seeking a passionate Chef de Partie to join our kitchen team in a dynamic, multicultural environment. You will manage daily mise en place, coordinate with the Sous/Executive Chef, and ensure high standards of food preparation and presentation.

You will lead juniors, supervise buffets and events, and contribute to cost control. The ideal candidate has a professional kitchen background, strong English communication, and a proven track record in quality establishments.

Qualifications

• Professional kitchen apprenticeship or chefs training completed.
• Experience in quality establishments.
• Ability to communicate well in English.
• Proven track record in food preparation, presentation and preservation.

Responsibilities

• Prepare daily mis en place and food production in main kitchen or satellites.
• Coordinate daily tasks with Sous Chef or Executive Chef.
• Follow instructions from superiors to complete daily tasks.
• Ensure high standards and consistent quality in daily preparation; keep up to date with new products/recipes and techniques.
• Instruct and lead subordinates in daily requirements; supervise buffets and special functions.
• Coordinate with other sections on cleanliness, wastage and cost control.
• Consult on daily requirements and last-minute events.
• Guide and train subordinates to maintain motivation and economical working environment.

Skills

English communication

Education

Professional kitchen apprenticeship/chefs training

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 ExperiencesYou 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.

The ideal candidate will be positively spirited/ passionate about food and committed to work together with the service team to deliver an amazing guest experiences every time. You are a positive/ dynamic/ creative and dedicated team player with the ability to work in a multicultural environment and under difficult condition while possessing following additional competencies:

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