EDUCATION

Technical degree in Hospitality Management, or a related field.

EXPERIENCE

Two to four years of experience in F&B Operations, or a similar role.

SELF-DEVELOPMENT

Actively seeks new ways to grow and be challenged using both formal and informal development channels. For example, demonstrates strong commitment to own development by continuously updating knowledge, skills, and abilities. Shows strong enthusiasm for seeking learning opportunities.
Azadea Group is an Equal Employment Employer – All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, or any other characteristic protected by relevant local laws.
Organization: Paul Café
Primary Location: United Arab Emirates-UAE, Dubai, Wafi Mall
Schedule: Full-time
Unposting Date: Ongoin

JOB PURPOSE

The Chef De Partie is responsible for overseeing a specific area of production in the kitchen. He/she manages their staff to uphold quality, standards, and excellent service. Additionally, he/she is tasked with enhancing operational performance.

RESPONSIBILITIES

• Prepare high-quality food orders following prescribed recipes and chef’s instructions, while maintaining cleanliness and adhering to food safety standards to efficiently fulfill restaurant orders. Maintain cleanliness in storage areas and adhere to all food safety protocols and measures.
• Operate semi-complex equipment and machines, prioritizing routine tasks to enhance efficiency. Monitor kitchen materials to ensure proper degreasing, cleaning, and storage practices are consistently maintained.
• Carry out operational tasks by adhering to established processes. Oversee opening and closing duties, ensuring compliance with norms and internal procedures.
• Follow a variety of mandatory procedures and work methods to ensure environmental safety and personal well-being, including enforcing safety rules for kitchen equipment.
• Communicate special menu items, out-of-stock items, and event information to the ‘Front of House’ staff, ensuring they are well-informed and prepared for special events and reservations.
• Perform routine inventory control tasks, checking quantities, quality, and availability against records following established inventory control procedures.
• Supervise operational and frontline staff to ensure efficient task execution in line with defined standards. Oversee station employees to maintain consistent compliance with portion sizes, cooking methods, quality, and kitchen policies.
• Guide and train the kitchen crew daily to foster high motivation within the team.
  Qualifications