Demi Chef de Partie: Culinary Craft & Kitchen Team Support

The Ritz-Carlton Hotel Company, L.L.C.; Abu Dhabi; On-site; AED 60,000 - 120,000; Full time

Job summary

The Ritz-Carlton Abu Dhabi is seeking a non-management, full-time Culinary professional to prepare meals to recipes and standards, regulate oven temperatures, and ensure proper portions and garnish. You will thaw frozen items, maintain food logs, and monitor quality throughout service.

Responsibilities include communicating needs during peak times, informing the chef of excess items for specials, and keeping staff updated on menu items and stock levels.

Qualifications

• Education: Technical, Trade, or Vocational School Degree.
• Related Work Experience: At least 3 years of related work experience.
• Supervisory Experience: No supervisory experience.

Responsibilities

• Prepare special meals or substitute items.
• Regulate temperature of ovens, broilers, grills, and roasters.
• Pull food from freezer storage to thaw in the refrigerator.
• Ensure proper portion, arrangement, and food garnish.
• Maintain food logs.
• Monitor the quality and quantity of food that is prepared.
• Communicate assistance needed during busy periods.
• Inform Chef of excess food items for use in daily specials.
• Inform Food & Beverage service staff of menu specials and out of stock menu items.
• Ensure the quality of the food items.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Prepare cold foods.
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model.

Education

Technical, Trade, or Vocational School Degree

Job description

The Ritz-Carlton Abu Dhabi is seeking a non-management, full-time Culinary professional to prepare meals to recipes and standards, regulate oven temperatures, and ensure proper portions and garnish. You will thaw frozen items, maintain food logs, and monitor quality throughout service.

Responsibilities include communicating needs during peak times, informing the chef of excess items for specials, and keeping staff updated on menu items and stock levels.