Demi Chef de Partie at IHG Career

, , Qatar -

Full Time

Start Date

Immediate

Expiry Date

04 Apr, 26

Salary

0.0

Posted On

04 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Food Safety, Team Leadership, Menu Development, Time Management, Waste Control, HACCP Knowledge, Health and Hygiene, Communication, Training and Development, Problem Solving, Customer Satisfaction, Sanitation, Budget Management, Stock Control, Adaptability

Industry

Hospitality

Description

Your day to day •Knowledge of voco® Doha West bay Suites Minimum Standards •Holder of a basic Health and Hygiene Certificate •Holder of a Basic Food Preparation Certificate •Awareness of personal hygiene •Ensure that full uniform is donned at all times •Full awareness of all menu items, their recipes, methods of production and presentation standard •Support the training Manual and ensure that it is continuously updated •Demonstrate initiative at all times •Demonstrate the proper and safe usage of all kitchen equipment's •Ensure the economic usage of all utilities such as gas, electricity, etc. •Lead and support the junior member of the team •Close liaison with all sections of the kitchen in order to ensure smooth and efficient service •Strong desire to improve on skills and knowledge •Ability to produce work in accordance with a dateline which has been set •Seek own solutions to the minor obstacles from time to time •Demonstrate the control skills to the junior members of the team •assume the suites and responsibilities of the Chef de Partie in his absence •Carry out the other duties and tasks as assigned by the Chef de Partie and in accordance with the needs of the business What we need from you FINANCIAL RETURN •Controls and decreases waste by maintaining logs to submit daily/weekly •Observe and comply with the company’s requisition and purchase order system RESPONSIBLE BUSINESS •Comply with and ensure adherence to all of the hotel’s policies and procedures •Comply with all occupational health and safety policies and procedures •Attend all scheduled meetings •Inform on a daily basis the Head Chef of all relevant information in operational matters including information, which does not require the Head Chef’s action. •Liaise with F & B Controls for food costing, ordering and supply. •Liaise with departmental heads for co-ordination of functions and activities. •Coordinate with kitchen stewarding for proper sanitation, maintenance of equipment, cleaning of cold stores, supply of service dishes, during service hours. •Maintain a good working relationship with all staff and colleagues throughout the hotel and sister properties. •Maintain in good working order all hotel property. •Maintain a positive and professional attitude at all times PEOPLE •Assist scheduling of kitchen staff to ensure proper cover of shift as per business requirements. •Recommend increments, promotion and transfer of chefs to Head Chef and under his guidance conduct such functions as employee orientation, coaching and supervision, if necessary, to ensure appropriate productivity. •Assist Head Chef in conducting formal on-the-job training session for kitchen employees. •Utilize coaching skills and demonstrate the development of other team members. GENERAL •Communicate effectively with all other departments •Attend meetings, training sessions and any other required meeting or training session. •Identify opportunities to innovate service delivery and product offering to meet and exceed client expectations. •Ensure safe work practices are adopted at all time and report any OHS concerns immediately to your direct manager or HR Manager. •Ensure consistency in quality of appearance and taste, and the best quality menus using the freshest ingredients. •Effectively participate in the organization of ordering, cost controlling and wastage of food. •Lead by example and ensure all procedures (HACCP, Health and Safety, and Food Safety Management) are maintained to the required standards to which training has been received, and are being followed by all kitchen members. •Manage and deliver the production needs of the kitchen to the required standards. •Manage time through effective planning of work, maintaining a high level of productivity. •Achieve customer satisfaction rating of above expectations. •Meet maximum creativity and understanding of food, by creating dishes and assisting with menu development. •Assigned projects are completed within designated timeframes •Reports, presentations and other administrative duties are consistently on a high standard; and free of errors and omissions. PERSONAL CHARACTERISTICS Education •Formal Hospitality Management qualifications in Culinary Institute– desirable •Completion and awarded Intermediate Food Hygiene Certification •Completion and awarded HACCP Certification Experience •At least 3 years previous experience in a hotel or branded units •Minimum 2 years in similar capacity •Experience in a high cover International /Mediterranean cuisine •Knowledge in preparation of all Pastry and bakery products and all culinary operations. •Knowledge of volume production and ability to maintain the highest quality standards. Technical •Ability to follow standards recipes and convert quantities mathematically •Ability to taste all foods to assure correct preparation •Demonstrates strong knowledge of stock control, staff scheduling (rotas), and budget management Personal Attributes •‘Can do’ attitude and a high level of energy •Professionally groomed •Able to manage task simultaneously; and priorities •Flexible and aware of the pressure points within the kitchen environment and adapt to each situation with maturity and calmness. •Hands-on attitude, leads by example •Always goes the extra mile to ensure guests satisfaction.

Responsibilities

The Demi Chef de Partie is responsible for supporting the Chef de Partie in managing kitchen operations, ensuring food quality, and leading junior team members. This role includes maintaining hygiene standards, managing waste, and assisting in menu development.