SKILLS REQUIRED:

A Sr. Chef de Partie job description primarily involves managing one specific area of the kitchen and preparing foods within that specialty, such as vegetables, sauces, grill, fish, etc. While the role is sometimes referred to as station chef or line cook, the Sr. Chef de Partie job description includes several managerial responsibilities, including supervising and training the junior chefs such as the Demi-Chef de Partie and/or Commis chefs.
A Sr. Chef de Partie job is not an entry-level position, and is obtainable only after a chef has gained considerable
experience working in kitchen at a lower level. This is an important job in any kitchen that comes with a lot of independence.
In the kitchen, the Sr. Chef de Partie plays a very important role and is generally third in command, after the Sous Chef. The Sr. Chef de Partie position offers amazing opportunities to learn from and be inspired by the senior chefs in the kitchen. He needs to possess the following skills:-
· Great cooking skills.
· An ability to delegate appropriately.
· Proactive and reliable.
· Organisational flair.
· A grasp of profit margins.
· Able to maintain a sustained level of concentration in a high pressured environment ensuring quality in all food production and service is consistent with the Hotel standards.
· Maintains the technical skills within culinary ranking: speed, efficiency and time management are at the core of cooking competencies.
· Must have experience and be proficient in both a la carte and production cooking.

· Run and supervise any kitchen section to the required standards set by management.
· Ensure all preparation of the designated section is complete and ready for each service.
· Responsible for orders and maintaining good stock and waste control.
· Responsible for the quality control of stock and prepared foods.
· Execute cooking to the expected high standard quickly and efficiently.
· Ensure the cleanliness and organization of the designated section, including fridges is monitored and maintained to the required standard.
· Support head chef and sous in delivering required standard of food, and kitchen operation.
· Effectively delegate jobs to junior chefs and apprentices.
· Support junior chefs and apprentices in their development.
· Maintain a positive and proactive attitude at all times.
· Checks periodically expiry dates and proper storage of food items in the section.
· Actively seek to improve skills and achieve personal development.
· Comply with all health and safety regulations.
· Perform other duties as assigned by management.
· Comply at all times with the Staff Code of Conduct.
· Comply with the provisions of your contract and any of our Company policies and set an example for more junior members of staff.
· Seek to ensure at all times that all visitors or guests on our sites have the best experience possible.
· Stocks and maintains sufficient levels of food products at line stations to ensure a smooth service period.
· Should be familiar with proper sanitation procedures and follows Dubai Municipality Public Health & Safety regulations & requirements.
· Recommend changes in the Menu to the Senior Chef.
Job Type: Permanent
Pay: AED6,000.00 - AED8,000.00 per month

Application Question(s):

• Can you join immediately? Yes/No