Cold Kitchen Commis III: Fast-Paced, Quality-Driven

Radisson Collection; Ras Al Khaimah; In loco; AED 67.000 - 100.000; Tempo pieno

Descrizione del lavoro

Radisson Hotel Group is seeking a Chef de Partie to support all food production in the Ras Al Khaimah Marjan Island kitchen. The role requires a Certificate/Diploma in Culinary Arts and 1–2 years of hotel or restaurant cold-section experience.

Applicants should understand hygiene and food safety standards and thrive in a fast-paced kitchen environment while contributing to quality, efficiency, and guest satisfaction.

Competenze

• Certificate/Diploma in Culinary Arts or related field.
• 1–2 years of experience in hotel or restaurant cold section.
• Understanding of hygiene and food safety standards.
• Ability to work in a fast-paced kitchen environment.

Mansioni

• Works on all food production in the kitchen/area of responsibility as designated by their direct manager and manages shifts where required by the Chef de Partie/ Sous Chefs
• Maximises guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen
• Assures adherence to Radisson standards of food quality, preparation, recipes, and presentation
• Assures adequate supplies for all stations and communicated immediately to their direct manager when this is not possible
• Assures proper safety, hygiene, and sanitation practices are followed
• Ensures readiness and compliance in case of last-minute changes to reservations
• Ensures that prices and portions are offered in accordance with food and beverage profit objectives

Conoscenze

Fast-paced kitchen

Teamwork

Hygiene compliance

Formazione

Certificate/Diploma in Culinary Arts

Descrizione del lavoro

Radisson Hotel Group is seeking a Chef de Partie to support all food production in the Ras Al Khaimah Marjan Island kitchen. The role requires a Certificate/Diploma in Culinary Arts and 1–2 years of hotel or restaurant cold-section experience.

Applicants should understand hygiene and food safety standards and thrive in a fast-paced kitchen environment while contributing to quality, efficiency, and guest satisfaction.