Demi Chef de Partie – Sushi Specialty/Cold Kitchen Job Abu Dhabi area,UAE/Dubai,Restaurant/Food Service

Position: Demi Chef de Partie – Sushi Specialty / Cold Kitchen
Job description

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Job Description

The Role

Under the general guidance and supervision of the executive chef, and within the limits of established Swissôtel policies, assists in the overseeing and directing of all aspects of the hot meal production.

Key Deliverables and Responsibilities

Planning & Organizing:

The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing & manpower planning.

The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Partie or Senior Chef on duty.

The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.

Operations:

The ability to motivate, supervise and be a role model for employees to follow and learn from.

The ability to run the day to day operation of any area of the kitchen in the absence of Chef de Patrtie or senior Chef on duty.

The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.

The ability to distribute work equally to employees and follow up instructions as per hotel standards.

The ability to expedite the “food pass” for a la carte restaurants.

The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests

The ability to discipline and ensure the quality of employee's work in the absence of a senior Chef.

The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees.

The ability to create, prepare and present menu items and specials as well as recipe preparation and cost calculation.

Possesses knowledge of basic butchering, portioning, preparation and storage of seafood, fish, pork, beef, chicken and other types of wild game and variety meats.

The ability to prepare stocks and sauces, meats and seafoods.

To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break

The ability to follow instruction and work closely with the senior chef, Executive Sous Chef and Executive Chef.

The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.

To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.

To wear uniforms according to Swissôtel standards.

The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with Swissôtel established guidelines and standards

The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. “First in First Out” & “If you make the mess, you clean it up”

The ability to follow HACCP guidelines and municipality regulations at all times.

The ability to follow clean as you go policy…

Demi Chef de Partie – Sushi Specialty​/Cold Kitchen

Demi Chef de Partie – Sushi Specialty/Cold Kitchen