CHEF DE PARTIE
Posted on :
16-07-2022
Employer Active
1 Vacancy
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Jobs by Experience
0 - 6 years
Monthly Salary
KWD 1 - 100
Nationality
Any Nationality
Gender
N/A
Vacancy
1 Vacancy
Posted on :
16-07-2022
Job Description
- To assist colleagues, in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.
- To train, develop the Culinary colleagues, according to the monthly training plan, comment cards, hygiene reports andany other highlighted areas for fine tuning/development that would benefit the department.
- The provide performance feedback and discuss any areas for fine tuning/development – and highlight areas of strength to colleagues in the absence of the Chef de Cuisine.
- To report accidents and sickness in the log Book and to report any such incidents immediately to the Chef de Cuisine, with clear and concise updates if required.
- Attends meetings and briefings as information to related teams.
- To inform and keep the Chef de Cuisine up-to-date on challenges and irregularities and recommend courses of action.
- To respond to change positively, in the departmental function as dictated by the industry, company or hotel.
- Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them.
- To assume full responsibility in the absence ofthe Sous Chef, Chef de Cuisine.
- To have a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices.
- To have a complete understanding of, and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices.
- To have a complete understanding of, and adhereto the culinary standards relating to recipes, preparation methods andplating standards in your outlets.
- To assist the storeroom Receiving Clerk in reviewing the quality of goods received.
- To perform daily storeroom inspections of all walk-in refrigerators, reach ins to ensure that proper rotation of food is adhered to.
- Ensures that all the required food transfers are completed to the appropriate outlet/department.
- To assist in the development of a safe and cleanworking environment.
- To verify that all scheduled staff is present and signed-in.
- To assume a professional interest & responsibility for the quality of food prepared in the employee dining room, and assistance for the team if required.
- To develop “Chef’s Creations" which meet the needs of the target market and are in line with the operating concept for the restaurants-hotel, and will assist with the development of Personal Culinary Style.
Employment Type
Full Time
Company Industry
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
Key Skills
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