Chef De Partie - Japanese Cuisine

Southern Sun; Abu Dhabi; On-site; AED 66,960 - 100,440; Full time

Job summary

Southern Sun Abu Dhabi is seeking a Demi Chef de Partie to join our kitchen team. You will manage kitchen costs, stock control, and uphold health, hygiene, and professional appearance of the kitchen and staff.

You will implement action plans to optimize food production, ensure guest satisfaction, and foster effective interdepartmental cooperation, delivering high quality standards in a collaborative environment. Previous experience in Al Carte and Japanese cuisine is required.

Qualifications

• Diploma in Hotel Management or a qualified chef diploma is required.
• Minimum 1 year experience in a similar role and 3-4 years prior in a demi chef de partie role.
• Have knowledge and experience in Al Carte and Japanese cuisine.

Responsibilities

• manage the kitchen cost and stock control in compliance with Departmental Policies and Procedures
• manage staff fairly and in alignment with legislation and the Group’s policies and procedures
• maintain the health, hygiene and professional appearance of the kitchen and all who work in it
• implement action plans ensuring the optimal functioning of all Food Production so that guests’ expectations are exceeded
• facilitate effective interdepartmental co-operation to ensure guests’ expectations are anticipated and exceeded
• work as part of a team or individually to deliver high quality standards.

Skills

Japanese cuisine

Al Carte knowledge

Education

Diploma in Hotel Management or a qualified chef diploma

Job description

Southern Sun Hotel Abu Dhabi welcomes job applications from passionate and hard-working team players who want to be part of our ever growing Southern Sun family. We value our employees and provide them with the means to grow within the company, opening many doors in the process. If this is an offer that excites you, send in your application and you could be the newest addition to our family.

Responsibilities

• manage the kitchen cost and stock control in compliance with Departmental Policies and Procedures
• manage staff fairly and in alignment with legislation and the Group’s policies and procedures
• maintain the health, hygiene and professional appearance of the kitchen and all who work in it
• implement action plans ensuring the optimal functioning of all Food Production so that guests’ expectations are exceeded
• facilitate effective interdepartmental co-operation to ensure guests’ expectations are anticipated and exceeded
• work as part of a team or individually to deliver high quality standards.

Qualifications

• Diploma in Hotel Management or a qualified chef diploma an accredited institute of hospitality studies;
• Minimum 1 year experience in a similar role and 3-4 years prior in a demi chef de partie role;
• Have knowledge and experience in Al Carte
• Have experience in Japanese Cuisine