Demi chef de partie - mediterranean cuisine

Company Description

Introducing Raffles Al Areen Palace Bahrain, an extraordinary addition to Raffles Hotel's renowned portfolio. This ultra-luxury property offers a unique experience as "The Palace of the Secret Garden." With 78 private pool villas ranging from 1 to 3 bedrooms, Raffles Al Areen Palace Bahrain redefines luxury hospitality in Bahrain. Our spacious villas, starting from 400 sqm, feature private pools and jacuzzis, providing guests with ultimate relaxation and privacy. Our dedicated team of Raffles Legendary Butlers ensures exceptional service and attention to detail, creating unforgettable moments for each guest. Conveniently located just 40 minutes from the airport and 30 minutes from the City Center, Raffles Al Areen Palace Bahrain offers easy access to Exhibition World Bahrain, Bahrain International Circuit (BIC), and the Al Dana Amphitheater, making it an ideal choice for cultural, entertainment, and business destinations.

Job Description

• To maintain a complete understanding of, and adhere to the company’s policy.
• Assist colleagues in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.
• To train & develop the Culinary skills of himself and his commis Chef.
• 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 Partie.
• Give clear direction & instructions to Commis Chefs you are responsible for.
• Report accidents and sickness immediately to the Chef de Partie, with clear and concise update if required. A record to be made in the kitchen log book.
• Attends meetings and briefings as instructed by the Chef de Partie, and clearly and concisely disseminates relevant information to related teams.
• To inform and keep the Chef de Partie 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.
• Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation.
• Maintain a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices.
• Maintain a complete understanding of, and adhere to the company’s policy relating to Food hygiene & Safe Food Handling practices.
• Maintain a complete understanding of, and adhere to the culinary standards relating to recipes, preparation methods and plating standards in your outlets.
• Liaise with the Stewarding Team Leader in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges
• Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Assist the Chef de Partie communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details ,and follow up.
• Expedite purchasing & requisition orders on the line.
• To identify and request assistance if required, prior to any breakdowns occurring.
• Supervise all colleagues during the set-up, service and breakdown for each meal period.
• Ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation.
• Ensure all “quality ingredients’’ are professionally prepared in accordance with recipes ,plating guides ,buffet set ups , with an emphasis on maximising production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets.
• Assist the storeroom Receiving Finance Assistant in reviewing the quality of goods received.
• Perform daily storeroom inspections of all walk-in refrigerators, reach-ins & dry stores to ensure that proper rotation of food is adhered to.
• Ensures that all the required food transfers are completed to the appropriate outlet/department.
• Assist in the development of a safe and clean working environment.
• Perform any duties and special projects as requested by your manager whether in your own department or any other department in the resort.