Demi Chef De Partie

VOCO Hotels; Dubai; On-site; AED 30,000 - 45,000; Full time

Job summary

A leading hotel in Dubai is seeking a dedicated kitchen assistant to support food preparation and service. The ideal candidate will ensure high-quality standards in food presentation and safety while assisting in the training of junior staff. This role requires effective communication and teamwork within a dynamic kitchen environment.

Qualifications

• Assist in training and supervising junior kitchen staff.
• Familiarize with menu items and cooking techniques.

Responsibilities

• Prepare ingredients and cook dishes according to recipes.
• Maintain cleanliness and organization of the assigned station.
• Adhere to food safety and sanitation standards.

Skills

Communication

Teamwork

Job description

Assist in the preparation of ingredients, mise en place, and cooking of dishes according to established recipes and guidelines.

Ensure that all food items are prepared, cooked, and presented in line with the specified quality standards.

Station Management:

Maintain cleanliness and organization of the assigned station, including proper storage of ingredients, utensils, and equipment.

Ensure that all equipment is in good working condition and report any issues to the Chef de Partie or Sous Chef.

Assistance in Service:

Assist during service by plating dishes, garnishing, and ensuring timely delivery of orders to meet the restaurant's service standards.

Communicate effectively with the kitchen team to maintain a smooth and efficient service.

Adherence to Standards:

Follow all food safety, hygiene, and sanitation procedures to ensure the kitchen's compliance with health and safety regulations.

Adhere to portion control and waste reduction measures to control food costs.

Menu Knowledge:

Familiarize oneself with the menu items, ingredients, and cooking techniques relevant to the assigned section.

Provide input and suggestions for menu improvements and seasonal variations.

Training and Support:

Assist in the training and supervision of junior kitchen staff, ensuring they understand and follow established culinary techniques

Maintain a positive and collaborative working environment within the kitchen.

Food Safety and Sanitation:

Adhere to all food safety and sanitation standards, including proper storage, handling, and temperature control of meat products.

Regularly clean and sanitize all butchery equipment and work areas.

Meat Preparation:

Receive and inspect meat deliveries, ensuring quality and freshness.

Butcher and portion meats according to the menu or as directed by the Chef de Partie or Sous Chef.

Trim, debone, and prepare various cuts of meat for cooking, ensuring precision and consistency.

PERSON SPECIFICATIONS:

- Open to any Nationality

- Presentable personality for hospitality

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