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DCDP - Mediterranean/Western cuisine
Job Description & How to Apply Below
Responsibilities
- Control the section for which responsible
- Ensure the smooth running of the section and see that all areas and section maintain the Raffles the Palm Standard
- Cook any food on a daily basis according to business requirements
- To report for duty punctually wearing the correct uniform and name badges at all times
- Organize together with de Chef de Partie the shift on his her section with regards to mise-en-place production and its service
- Take orders from his her Chef de Partie and carry them out in the correct manner
- Together with his her Chef de Partie to write daily wine dry store food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef
- Executive Sous Chef in order to achieve the high stock rotation desired in the section
- Maintain good employee relations and motivate colleagues
- Work to the specifications received by the Chef de Partie regarding portion size quantity and quality as laid down in the recipe index
- Responsible for completing the daily checklist regarding mise-en-place and food storage
- Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef
- Executive Sous Chef
- Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out
- Check the main information board regarding changes in any Banquets or other information re the organization
- Keep the section clean and tidy
- Pass all information to next shift Accidents and sickness to be written in log Book and report to the Executive Chef
- Executive Sous Chef
- Check Commis Chefs on his her section e g regarding personal hygiene
- Assist the Chef de cuisine in composing new recipes and menu ideas
- Have a complete understanding of and adhere to the company s policy relating to fire hygiene and safety
- The above description is not to be regarded as exhaustive
- Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate
- Minimum of 2-3 years' experience in a fine dining or luxury hotel kitchen environment
- Culinary diploma or equivalent qualification from a recognised culinary institution
- Proven experience in supervising a section of a professional kitchen
- Excellent knowledge of food safety regulations and HACCP principles
- Strong attention to detail and commitment to maintaining high-quality standards
- Proficiency in a variety of cooking techniques and culinary preparations
- Ability to work effectively under pressure in a fast-paced environment
- Excellent time management and organisational skills
- Strong communication skills in English, both verbal and written
- Proficiency in using modern kitchen equipment and technologies
- Knowledge of current culinary trends and techniques in fine dining
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