Chef De Partie - Asian

Wyndham Grand Manama; Manama; Sur place; BHD 12 000 - 18 000; Plein temps

Résumé du poste

Wyndham Grand Manama is seeking a Demi Chef de Partie to support the Sous Chef and Executive Chef in a busy kitchen. You will oversee a designated station, ensuring quality, presentation, and timely service.

The role requires strong culinary skills, Asian cuisine expertise, and leadership of junior staff in a luxury hotel environment. You will maintain high hygiene standards, assist in menu development, manage stock, and help control costs while delivering dishes that meet brand standards and

Qualifications

• At least 2 years as a Demi Chef de Partie with expertise in Asian cuisine in a five-star hotel or professional kitchen.
• Culinary degree or equivalent professional training preferred.
• Strong culinary skills, including knowledge of cooking techniques and station-specific expertise.
• Food Hygiene certification.

Responsabilités

• Oversee the preparation, cooking, and presentation of dishes within the assigned section.
• Ensure all dishes meet established standards of quality, taste and presentation.
• Work closely with kitchen staff to ensure timely and efficient service.
• Maintain cleanliness and organization in your section, adhering to food safety and hygiene regulations.
• Assist in development of new dishes and menu items.
• Monitor stock levels in your section, ensuring ingredients are available and fresh.
• Minimize waste and ensure proper storage of food products.
• Train and supervise junior kitchen staff and apprentices.
• Communicate effectively with the Sous Chef and other team members to ensure smooth kitchen operations.
• Ensure all equipment in your section is properly maintained and report issues to the Sous Chef.
• Respond to guest complaints in a timely manner.
• Ensure compliance with SOPs in all outlets.
• Assess portion size, visual appeal, taste, and temperature of items served.
• Check stations at end of shift for proper storage and sanitation.
• Prepare daily food production sheets.
• Any other reasonable duties assigned by management.

Connaissances

Excellent communication

Attention to detail

Ability to work under pressure

Teamwork

Flexibility

Reliability

Can do attitude

Culinary passion

Excellent grooming standards

Cost control

Formation

Culinary degree or equivalent training

Description du poste

SUMMARY

The Chef de Partie will be supporting the Sous Chef Executive Chef by ensuring efficient and effective food preparation cooking plating and upkeep of a designated station within the kitchen He she will ensure that dishes meet the established quality and presentation standards

KEY RESPONSIBILITIES

• Oversee the preparation cooking and presentation of dishes within the assigned assigned section
• Ensure that all dishes are prepared to the established standards of quality taste and presentation
• Work closely with other kitchen staff to ensure timely and efficient service
• Maintain cleanliness and organization in your section adhering to food safety and hygiene regulations
• Assist in the development of new dishes and menu items
• Monitor stock levels in the assigned section ensuring that ingredients are available and fresh
• Minimize waste and ensure proper storage of food products
• Train and supervise junior kitchen staff and apprentices
• Communicate effectively with the Sous Chef and other team members to ensure smooth kitchen operations
• Ensure that all equipment in your section is properly maintained and report any issues to the Sous Chef
• Responds to guest complaints in a timely manner
• Ensures compliance with SOPs in all outlets
• Assesses food portion size visual appeal taste and temperature of items served
• Checks all stations at the end of every shift for proper food storage and sanitation
• Prepares daily food production sheets
• Any other reasonable duties assigned by management

KEY COMPETENCIES

• Excellent communication
• Culinary passion
• Efficiency
• Attention to detail
• Ability to work under pressure
• Cost control
• Teamwork
• Flexibility
• Reliability
• Can do attitude
• Excellent grooming standards

BACKGROUND

• Previous experience of at least 2 years as a Demi Chef de Partie with expertise in Asian cuisine in a five star hotel or professional kitchen.
• Culinary degree or equivalent professional training preferred.
• Strong culinary skills, including knowledge of cooking techniques and station-specific expertise.
• Food Hygiene certification.