Commis III: Fast-Paced Kitchen, Growth & Global Perks

Radisson Hotel Group; Ras Al Khaimah; Sur place; AED 100 000 - 145 000; Plein temps

Avantages offerts par ce poste

Global hotel employee benefits

Career development opportunities

Inclusive workplace

Résumé du poste

Radisson Hotel Group in Ras Al Khaimah is seeking a motivated Chef de Partie to join our bustling kitchen. You will support a designated station, maintain quality, and help deliver exceptional guest experiences.

Ideal candidates have 1–2 years in hotel or restaurant hot sections, a Certificate/Diploma in Culinary Arts, and a strong grasp of hygiene and food safety while thriving in a fast-paced environment.

Qualifications

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

Responsabilités

• 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.

Formation

Certificate/Diploma in Culinary Arts

Description du poste

Radisson Hotel Group in Ras Al Khaimah is seeking a motivated Chef de Partie to join our bustling kitchen. You will support a designated station, maintain quality, and help deliver exceptional guest experiences.

Ideal candidates have 1–2 years in hotel or restaurant hot sections, a Certificate/Diploma in Culinary Arts, and a strong grasp of hygiene and food safety while thriving in a fast-paced environment.