Demi Chef de Partie - Arabic Kitchen

AccorHotels Middle East; Dubai; On-site; AED 60,000 - 120,000; Full time

Job summary

A leading hospitality group in Dubai seeks a candidate for kitchen operations ensuring high food quality and safety standards. Responsibilities include maintaining cleanliness and hygiene, managing food costs, and training kitchen staff. The role requires strong cooking skills and the ability to provide exceptional customer service. Candidates must comply with local regulations and adapt to the hotel's needs while maintaining a professional appearance at all times. This position is essential for the overall guest dining experience.

Qualifications

• Good knowledge of kitchen duties and responsibilities.
• Familiarity with HACCP and Municipality regulations.
• Ability to train kitchen staff effectively.

Responsibilities

• Maintain high standards of cleanliness and hygiene.
• Ensure guest needs and expectations are consistently met.
• Adhere to operational procedures and guidelines.

Skills

Basic cooking skills

Knowledge of food presentation standards

Food safety and hygiene awareness

Ability to minimize wastage

Interpersonal skills

Job description

Administration

• Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Hotel Policy.
• Having good knowledge of his duties and responsibilities, basic cooking skills and appropriate taste for the dishes.
• Assists in establishing the identity of the outlet by providing the standards of food presentation required by each outlet.
• Is aware of the method of preparation and the standard recipe for every menu items in his particular kitchen and follows the procedures at all times.
• Maintains and cleans all work areas, kitchen equipment and utensils to the high standards of cleanliness and hygiene required by the hotel.
• Co-ordinates with colleagues whenever necessary regarding operational problems.
• Is familiar with the operational procedures of all equipment in the kitchen and operates them in the correct manner to ensure the maximum efficiency and personal safety.
• To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
• Participates in regular meetings and briefings as may be scheduled.
• Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.

Financial and Revenue Responsibilities

• To ensure that each kitchen runs at an acceptable food cost.
• Minimize wastage.
• Applying FIFO procedures.

Training and Human Resources

• To attend training and meetings as and when required.
• Participates in any scheduled training and development program that may improve personal or departmental standards.
• Provide training to commi’s and ensure their knowledge about kitchen standards is up to required level.
• Ensure wherever possible that employees are provided with a work place free of discrimination, harassment and victimisation.
• Treat complaints of harassment and discrimination promptly and confidentially.
• Treat customers and colleagues from all cultural groups with respect and sensitivity.
• Identify and deal with issues which may cause cross cultural conflict or misunderstanding.

Guest Service Responsibilities

• Ensures that guest needs and expectations are met by providing a consistently high standard of food preparation and presentation.

Miscellaneous

• To report for duty punctually wearing the correct uniform and name tag. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department appearance standards.
• To provide friendly, courteous and professional service at all times.
• To maintain good working relationships with colleagues and all other departments.
• To read and understand the hotel’s Employee Handbook and to adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
• To comply with local legislation as required.
• To respond to any changes in the department as dictated by the needs of the hotel.
• To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.

• All ambassadors are required to comply with every reasonable request from their hierarchical supervisor(s) within an amount of time that it takes to comply under normal circumstances.
• All ambassadors may be assigned to other duties in the hotel as and when required by business levels.