Chef De Partie

Job description / Role

Job Purpose
The Chef de Partie assists the Sous Chef to lead, manage and organize all requirements for his respective Kitchen to the highest standards and in accordance to the standard operating procedures as emanated by the Executive Chef. Ensures proper sanitation in the outlet kitchen under his jurisdiction, adequate stocks of food & beverage, inter – department coordination and training. Carries full responsibility of the operating equipment including its inventory levels.

Principal Accountabilities
• Ensure and supervise daily preparation of food for the Clients as per order given by Executive Chef/Sous Chef or per daily standard menus
• Check foodstuff delivered to area of responsibility for freshness, quantity etc. and bring any discrepancies to the attention Executive Chef or Sous Chef
• Avoid or minimize food wastage.
• Ensure that all mise-en-place is kept according to business volume.
• Pay attention to energy conservation. Ensure the minimum use of energy at all times.
• Supervise and train and support all junior kitchen staff in their daily duties.
• Ensuring that all expected standard and norms of Local Health Authorities (ADFCA), Company Quality Control department are meet while using the principals of HACCP at all times
• Maintain a safe work environment. Report and/or rectify safety hazards.
• Ensure all equipment used is cleaned and in good working condition at all times and reports any malfunction to the Chef’s office.
• To assist other cook in any department when required.
• Ensure completion of Mise-en-place before service and all food orders are cared out in a timely manner.
• Assists in the preparation and/or prepare food items as per order given by Executive Chef, Sous Chef, Chef de Partie to fulfil Client’s request to the agreed standards laid out in the standard recipes, photos.
• Offer suggestions or creative ideas that can improve upon the kitchen’s performance.
• Maintain a good relationship with colleagues and communicate effectively and keep others informed
• Attend training session as required for personal development, and fill in personal training logbook.
• To comply with any reasonable request of department management to the best of your ability.

Requirements

Education/ Qualification
• Diploma in Culinary Arts or a combination of appropriate education and experience.

Work Experience
• Minimum 4 years of culinary experience working with 5-star hotel or a high profile household.

Knowledge
• Top notch knowledge of specialty dishes.
• Knowledge of international and local cuisine and different cooking techniques.
• Working Knowledge of HACCP principals.

Skills
• Operating 5-star kitchen equipment, cooking tools and devices.
• Ability to communicate in English
• Ability to cook food for large and formal parties/ events.
• Superior organizing and prioritizing skills – ability to deliver in time constraint situations.
• Highly innovative presentation skills Strong training skills and the ability to coach, train and manage staff

Traits
• High Degree of Integrity Dedicated, Creative, Innovative and determined
• Courteous and well-mannered
• Attentions to finest details
• Quality and Safety Conscience
• Highly motivated, extremely well organized, result oriented and thrive under pressure

About the Company

WFC Holding was born out of a market need for specialist shared services support functions in the UAE.

WFC Holding has rapidly expanded its service offering, capability, and client base to become an integrated business process outsourcing company.