Demi Chef de Partie - Hot Section

Rotana Hotels; Abu Dhabi; On-site; AED 45,000 - 67,000; Full time

Job summary

Rotana Hotels in Abu Dhabi is seeking a Demi Chef de Partie to join our main kitchen team. You will assist the Chef de Partie and Sous Chef, following menu specifications and maintaining high standards in food preparation and presentation.

You will lead subordinates in daily prep, contribute to buffet setups, and help manage stock, wastage and cost control while staying current with recipes and techniques described by senior chefs.

Qualifications

• Experience in high-volume kitchen environments.
• Ability to maintain hygiene and food safety standards.
• Proactive teamwork and leadership of junior staff.

Responsibilities

• 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.

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

• 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