Demi Chef De Partie - Concept Development & Research Job Dubai area,Dubai UAE/Dubai,Restaurant/Food Service

Emirates Flight Catering (EKFC)

Emirates Flight Catering (EKFC) is seeking a passionate and experienced Demi Chef de Partie - Concept Development & Research, to join our world-class culinary team, supporting the creation of exceptional dining experiences for our global clientele.

Job Purpose

The jobholder is responsible for directly supervising production operation for specific section on a given shift/area in accordance with production department’s policies, procedures and safety & hygiene guidelines whilst ensuring efficiency and cost standards are adhered to.

Key Results Area

Allocate work to subordinates, observe the working methods and productivity of assigned staff, assist them, and coordinate with senior production staff to provide them with the necessary training.

Supervise all staff within his shift/section and assume responsibilities for their quality of work.

Actively participate in training of culinary skills to junior staff

Seek guidance and assist the seniors in case of any issues, focusing on preparation of food, managing equipment utilization and operability, resource allocation on daily basis.

Make decisions to receive or reject products in accordance with published guidelines & procedures, request replacements or substitutions and escape issues when necessary.

Monitor HACCP records, ensure appropriate and timely updates – report and take corrective actions for variations.

Monitor, assess and revise recipes through trials and innovative ideas using previous experience and guidelines with a focus on reducing costs without compromising on quality within the section or area of operation, keeping the supervisors pre-informed of any such trials or efforts.

Propose, define and implement ways to reduce costs/ expenses in a pro-active manner in consultation with seniors.

Check and ensure customer satisfaction by adhering to specifications, albums, recipes, procedures at all times.

Maintain high standards of food safety, quality & hygiene.

Knowledge, Skills & Minimum Experience Education Qualification

Minimum Senior Secondary School certificate or Diploma in Hotel management or Culinary

Work Experience

Years of

Experience:

Minimum 3 years of experience including any apprenticeship or industrial training duration in the culinary field
Area of

Experience:

Culinary field

Skills

Effective communication skills
Good organizational skills
Attention to detail
Strong interpersonal and problem-solving abilities
Ability to multi-task
Effective task management.

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