Chef de Partie: Hygiene & Kitchen Leadership

Al Safadi Hospitality; Dubai; Sur place; AED 67 000 - 112 000; Plein temps

Résumé du poste

Al Safadi Hospitality in Dubai is seeking a Kitchen professional to maintain the highest hygiene and food safety standards, ensure meals meet menu specifications, and present dishes to a consistently high standard as directed by the Executive Chef.

You will organize your section, lead subordinates, control food costs, minimize waste, work safely, comply with environmental policies, follow SOPs, communicate issues to the supervisor, and take on additional duties as required by business needs.

Qualifications

• Must comply with hygiene and food safety standards as per ADFCA and HACCP guidelines.
• Ability to lead and direct kitchen subordinates to meet portioning and presentation standards.
• Understand and execute menu specifications and standard portion sizes.
• Strong organizational skills to align with the Branch Chef and other departments.
• Focus on cost control, wastage reduction, and inventory economy.

Responsabilités

• Maintain high hygiene and maintenance standards in the Kitchen section.
• Instruct and lead subordinates in daily food preparation requirements.
• Ensure food is prepared according to set menu specifications and presented to standard.
• Organize the section according to planned workflow to ensure smooth operation.
• Control food costs by minimizing wastage and managing inventory efficiently.
• Operate safely and in an environmentally friendly manner, protecting health and safety.
• Comply with environmental, health and safety policies and SOPs.
• Provide information to the superior on issues of concern to the business.
• Be flexible to take on additional responsibilities as needed by the business.

Description du poste

Al Safadi Hospitality in Dubai is seeking a Kitchen professional to maintain the highest hygiene and food safety standards, ensure meals meet menu specifications, and present dishes to a consistently high standard as directed by the Executive Chef.

You will organize your section, lead subordinates, control food costs, minimize waste, work safely, comply with environmental policies, follow SOPs, communicate issues to the supervisor, and take on additional duties as required by business needs.