Chef de Partie all sections - SHAMI Cuisine
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Salary Not Disclosed
1 Vacancy
Job Description
Chef de Partie (all sections) SHAMI Cuisine
Are you a passionate foodie who is not afraid of thinking outside the box Ready for a sizzling career move You will play a pivotal role in our kitchen working alongside with fantastic team. The food you prepare cook and serve makes our guests smile and wanting more.
What you will be doing:
- Under the general guidance and supervision of the Sous Chef assists in directing and controlling the whole food production
- Actively share ideas opinions and suggestions to improve the environment and menus
- Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards
- Communicate effectively with the rest of the team and thrive for guest feedback
- Assists in development and implementing standards Recipes Portion size and costing
- Assists within the kitchen operation daily market lists and interkitchen transfers as required and submits to the Executive Chef. Checks and taste all buffet displays and banqueting setups in accordance to the Executive Chefs specification and takes action if he sees discrepancies immediately
- During peak hours i.e. lunch and dinner Chef de Partie is to be stationed at the outlet kitchen or Buffet to ensure the food is served according to the Executive Chefs specification.
- Guide the Culinary Team to prepare food according to standardized recipes and specifications to maintain consistency and ensure all Sofitel quality standards and food cost standards are met.
- Ensure food waste is kept to a minimum through ensuring proper rotation labeling and storing of food.
- Adhere to Food Safety guidelines ensuring that all food products are handled stored prepared and served safely.
- Ensuring that the kitchen work area is clean organized and that the equipment is functional.
- Promote teamwork and morale within the kitchen and with all other departments.
Qualifications :
Experience and skills include:
- 46 Years cooking experience including high end high volume luxury hotel
- at least 2 Years at same position in luxury hotels
- Food Safety Certificate or Recognized International Equivalent
- Must have experience and be proficient in both a la carte and production cooking
- Excellent interpersonal and communication skills
- Must be an effective supervisor trainer administrator and team player with strong leadership and organizational skills
- Must be innovative detail oriented and quality conscious
Physical Aspects of Position (included but not limited to):
- Constant standing and walking throughout shift
- Frequent lifting and carrying heavy items
- Constant kneeling pushing pulling lifting
- Frequent ascending or descending ladders stairs and ramps
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Remote
Company Industry
Key Skills
- Abinitio
- Cooking
- Consumer Durables
- Interior Fit-Out
- IT System Administration
- ITI
