Demi Chef de Partie

Advanced Search; Bahrain; On-site; BHD 4,500 - 9,000; Full time

Job summary

A Demi Chef de Partie position is available at Downtown Rotana, Bahrain. You will be responsible for daily food preparation, supporting the Chef de Partie or Sous Chef, and ensuring high standards and hygiene in the kitchen. You will also lead junior team members and assist with buffet setups and special functions.

Ensuring quality, controlling stock and costs, and following menu specifications will be key parts of your daily duties as you contribute to a dynamic hotel kitchen team.

Qualifications

• Job responsibilities include daily food preparation and maintaining hygiene and quality standards.
• Support senior kitchen staff and follow menu specifications.
• Lead and guide subordinates during daily food production and buffet setup.
• Coordinate with other sections on cleanliness, wastage, and cost control.

Responsibilities

• Support the Chef de Partie or Sous Chef in daily operations.
• Prepare mis-en-place and production in main kitchen or satellites.
• Keep the work area hygienic according to hotel rules.
• Control stock and food cost in your section.
• Lead subordinates and participate in buffet setups and special functions.
• Follow superior instructions to complete daily tasks.
• Maintain high standards and stay updated with new products and techniques.
• Coordinate with other sections on requirements and wastage 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.

This position is based at Downtown Rotana.

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