CHEF DE PARTIE - COLD KITCHEN

Anantara The Marker Dublin Hotel; Mina Al arab; On-site; AED 30,000 - 50,000; Full time

Job summary

Ein aufregendes gastronomisches Erlebnis wartet auf einen talentierten Chef de Partie im kalten Bereich. In einem luxuriösen Resort am arabischen Golf sind Sie für die Zubereitung exquisiter Gerichte verantwortlich und sorgen für erstklassigen Gästeservice. Diese Rolle bietet die Möglichkeit, Ihre kulinarischen Fähigkeiten in einem dynamischen Team zu entfalten und gleichzeitig die Schönheit von Ras Al Khaimah zu erleben. Wenn Sie eine Leidenschaft für die Gastronomie haben und in einem inspirierenden Umfeld arbeiten möchten, ist dies die perfekte Gelegenheit für Sie.

Qualifications

• Mindestens 2 Jahre Erfahrung in der Gastronomie erforderlich.
• Kreativität und Liebe zum Detail in der Dessertgestaltung.

Responsibilities

• Zubereitung von Speisen für à la carte und Buffet-Menüs.
• Sicherstellung der Sauberkeit und Hygiene in der Küche.
• Zusammenarbeit mit dem Sous Chef zur Verbesserung des Gästeservices.

Skills

Gastfreundschaft

Kreativität in der Dessertgestaltung

Teamarbeit

Lebensmittelsicherheit und Hygiene

Zeitmanagement

Education

2 Jahre Erfahrung in der Gastronomie

Job description

Chef De Partie - Cold Kitchen

• Full-time
• Company Location: Anantara Mina Al Arab Ras Al Khaimah Resort
  
  

Company Description

Escape to Ras Al Khaimah for beach, desert, and mountain adventures. The northernmost emirate of the UAE, Ras Al Khaimah enjoys a more tranquil rhythm, yet is only 45 minutes from Dubai. Anantara Mina Ras Al Khaimah Resort offers overwater luxury on the Arabian Gulf in a pristine eco-sanctuary.

Nature lovers will relish the open terrain of Ras Al Khaimah. From balmy waters to golden shorelines to rugged desert, adventure abounds. Charter a yacht and sail off into the sunset. Ride across rolling dunes and conquer the mountain peak of Jebel Jais.

Job Description

• Consistently offer professional, friendly, and proactive guest service while supporting Colleagues
• Prepare all food items for à la carte and buffet menus, specifically for the Cold Kitchen Section, according to hotel recipes and standards
• Ensure consistency in food preparation and maintain quality standards through daily checks of mise en place
• Maintain proper rotation of products in all chillers to minimise wastage/spoilage
• Ensure cleanliness and maintenance of all work areas, utensils, and equipment
• Follow kitchen policies, procedures, safety and sanitation standards, and HACCP controls
• Liaise with Sous Chef regarding guest feedback and attend daily and monthly meetings
• Maintain good working relationships with colleagues and contribute to a positive team environment
• Participate in training sessions and continuously improve culinary skills and knowledge
  
  

Qualifications

• Previous work experience in hospitality industry with minimum 2 years of relevant experience.
• Creativity and attention to detail in dessert design and plating.
• Ability to manage time effectively in a fast-paced environment.
• Strong leadership and teamwork skills.
• Understanding of food safety and hygiene standards.
• Able to work well in a team environment
• Able to work under pressure
• Flexible Work Attitude
• Must be able to interact with customers and have an outgoing personality
• Must have a good command of English
• Must have a stable career history
  
  

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