Demi Chef de Partie - Cold Section

Bloom Arjaan by Rotana; Abu Dhabi; On-site; AED 56,000 - 78,000; Full time

Job summary

Bloom Arjaan by Rotana in Abu Dhabi seeks a Demi Chef de Partie to join our hotel kitchen team. You will support daily production, follow menu specs, maintain hygiene, manage stock and mis-en-place, and assist with buffet setups and special functions.

English communication is essential, and you will work in a dynamic multicultural environment dedicated to guest satisfaction. The ideal candidate has a professional kitchen apprenticeship or chefs training and a proven track record in quality

Qualifications

• Professional kitchen apprenticeship or chefs training course completed.
• English communication skills essential with proven food prep knowledge.
• Experience in quality establishments with strong culinary skills.

Responsibilities

• Support the Chef de Partie or Sous Chef in daily operations and tasks.
• Follow menu specifications and maintain hygiene standards in the kitchen.

Skills

Understanding Hotel Operations

Effective Communication

Planning for Business

Supervising People

Understanding Differences

Supervising Operations

Teamwork

Adaptability

Customer Focus

Drive for Results

Education

Professional kitchen apprenticeship

Chefs training course

Job description

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

As a Demi Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:

• Support the Chef de Partie or Sous Chef in the daily operation and work
• Work according to the menu specifications by the Chef de Partie
• Keep work area at all times in hygienic conditions according to the rules set by the hotel
• Control food stock and food cost in his section
• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control

Skills

Education, Qualifications & Experiences

You should have a professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills. The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.

Knowledge & Competencies

The ideal candidate will be positively spirited and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time. You are a very positive, dynamic, creative and dedicated team player with the ability to work in a multicultural environment and under difficult condition while possessing following additional competencies:

• Understanding Hotel Operations
• Effective Communication
• Planning for Business
• Supervising People
• Understanding Differences
• Supervising Operations
• Teamwork
• Adaptability
• Customer Focus
• Drive for Results