Demi Chef De Partie, Cold Kitchen
(15031)
Rare Finds is a diverse collection of resorts celebrating the individuality and unique identity of a destination, with a distinct ability to captivate the imagination, and bring to the forefront the essence of a place.
Authentic and captivating, Bab Al Shams Desert Resort is a truly magical destination, where expertly curated itineraries and bespoke entertainment are the beating heart of our legendary desert-based destination. Part of our unique Rare Finds collection, the essence of Bab Al Shams joins our guests together to discover the most soulful experiences and humbling journeys, set against Dubai’s endless dunes and rich culture.

EXPERIENCE & EDUCATIONAL REQUIREMENTS

• 2-3 years in a similar role in a five-star hotel.
• Basic Food Hygiene Certificate.
• Hospitality School Certificate
• Computer literate in Microsoft Windows applications an asset
• Positive attitude
• Good communication skills
• Ability to work under pressure
• Ability to work on own or in teams
• Ability to make decisions
• Ability to administer disciplinary action
• Good product knowledge
• Ability to produce checklists
• HACCP control knowledge
• Understanding Differences
• Drive for Results
• Organized and disciplined, dedicated and loyal (essential)
  Join a team that is warm,caring, connected and empowered to create truly unique experiences. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories

ABOUT THE ROLE

Ensures the smooth running of the section and sees that all areas of the section and maintain the high standards of the hotel.

KEY DUTIES AND RESPONSIBILITIES

• Consistently offer professional, friendly, and proactive guest service while supporting Colleagues
• Ensures consistency in preparing all food items for a la carte and buffet menus according to hotel recipes and standards.
• Actively share ideas, opinions and suggestions in daily shift briefings
• Ensures all kitchen Colleagues are aware of standards and expectations.
• Liaises daily with Outlet Chefs to keep open lines of communication regarding guest feedback.
• Completes daily checks of all mis -en-place to ensure freshness and quality standards.
• Maintains the proper rotation of product in all chillers to minimize wastage/spoilage.
• Has full knowledge of all menu items, daily features, and promotions.
• Ensures the cleanliness and maintenance of all work areas, utensils, and equipment.
• Follows kitchen policies, procedures, and service standards.
• Follows all safety and sanitation policies when handling food.
• Complies with hotel security, fire regulations, and all health and safety and food safety legislation.
• Attends daily and monthly meetings with the sous chef and other meetings as requested by the executive chef.
• Maintains good employee relations and motivates colleagues.
• Keeps the section clean and tidy.
• Makes sure night is covered and passes all information to the next shift
• Follows HACCP controls.
• Reports for duty punctually always wearing the correct uniform and name tag.
• Projects always a positive and motivated attitude and exercise self-control.
• Always maintain a high standard of personal appearance and hygiene.
• Ensure that the Place of Work and surrounding area are kept clean and organized.
• Maintains a good rapport and working relationship with staff in the Place of Work and all other departments.
• Attends and contributes to all Departmental and Hotel Training staff meetings as scheduled and other related activities.
• Undertakes all training provided by senior Chefs in good faith and diligence; as well as record such trainings for your future reference and improvement.
• Supports the Departmental Training Function in the Department assigned.
• Always provides a courteous and professional service.
• Ensures a high standard of communication within his department and with other departments of both hotels.
• Participates in providing and receiving constructive criticism concerning the Department and the Hotel as a whole, to improve efficiency, productivity, and guest service.