Demi Chef De Partie

SO/ Hotels & Resorts; Ras Al Khaimah; On-site; AED 60,000 - 120,000; Full time

Job summary

A luxury lifestyle hotel in Ras Al Khaimah is looking for a Commis Chef to join their founding team. The ideal candidate will have at least 2 years of experience in a similar role, strong communication skills, and culinary training. This position offers a unique opportunity to influence the guest experience at a new establishment. Responsibilities include organizing shift duties, maintaining kitchen standards, and collaborating with other kitchen staff. A passion for quality and innovation is essential for success.

Qualifications

• 2 years experience as Commis or similar position.
• Strong communication skills in verbal, listening, and writing.
• Reliable and proactive, able to work in a multicultural environment.

Responsibilities

• Organize mise-en-place production and service with the Chef de Partie.
• Take orders and ensure proper execution.
• Maintain cleanliness of the section and report equipment issues.

Skills

Strong communication skills

Ability to work well under pressure

Innovative

Cost awareness

Ability to communicate in English

Education

Certification of culinary training or apprenticeship

Basic Food and Hygiene training certification

Job description

Company Description

We are thrilled to unveil the upcoming launch of our newest all-inclusive luxury lifestyle destination in Ras Al-Khaimah. As we prepare to open doors to this exceptional property, we are seeking visionary managers to join our founding team. This is a rare opportunity to shape the guest journey from the ground up. If you are passionate about excellence, inspired by innovation, and driven to lead with purpose, we invite you to be part of this transformative chapter.

Job Description

• Organize together with de Chef de Partie the shift on his/her section with regards to mise-en-place production and its service.
• Take orders from his/her Chef de Partie and carry them out in the correct manner
• Together with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Sous Chef & Chef de Cuisine in order to achieve the high stock rotation desired in the section.
• Maintain good employee relations and motivate colleagues
• Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.
• Responsible for completing the daily checklist regarding mise-en-place and food storage.
• Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef and /or Chef de Cuisine.
• Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.
• Check the main information board regarding changes in any Banquets or other information re the organization.
• Keep the section clean and tidy.
• Pass all information to next shift
• About functions
• Mise-en-place (report everything)
• Make sure night is covered
• Accidents and sickness to be written in log Book and report to the Executive Sous Chef & Chef de Cuisine.
• Check Commis Chefs on his/her section: e.g. regarding personal hygiene.
• Assist the Chef de cuisine in composing new recipes and menu ideas.
• Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.
• The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.

Qualifications

• 2 years experience as Commis or similar position
• Strong communication skills, verbal, listen and writing
• Innovative, pro-active and reliable
• Ability to work well under pressure and in a multi cultural environment
• Cost awareness
• Basic Food and Hygiene training certification
• Computer skill is a plus
• Ability to communicate in English
• Certification of culinary training or apprenticeship