Chef De Partie

Job description / Role

Duties and Responsibilities
• Ensures that standards are being met in the Production Areas.
• Ensuring that each station is on time for each service period.
• Ensure all food is prepared as per recipes.
• Ensure standards are met for food quality and quantity.
• Ensure that food is sent to the correct area on time.
• Notify the Chef or Sous Chef of any problems or complaints as and when they arise – solve immediately if possible – be empowered.
• Ensures that professional work procedures are in place.
• Communicate any problems with outlets to the affected department head and the Sous chef for follow-up.
• Checks inventories to see proper storage and rotation of stock.
• Follows up to see proper completion of assigned levels on production charts.
• Aids in the training of food production staff.
• Checking that all food items for storage are covered with vita film, dated, labelled, and initialled by the person who made it or used it.
• Checking the rotation of foods – old first, newest last.
• Checking that after service, oven tops, work areas, and reach-in boxes are cleaned.
• Any other requests made by the executive chef and other management, including stooping, bending, and lifting weights up to 30 pounds will be required.
• Will sign acceptance of tools, uniforms, knives, etc., and will pay back to the company for any loss or damage of said equipment.
• Participates and follows up on taste panels.
• Ensuring that the appropriate cleaning charts are filled out properly on a daily basis.
• Be aware of accident prevention and help enforce safe work conditions – zero accidents is our goal.
• Follow all kitchen regulations as outlined and directed.
• Ensure Staff are preparing food for quality, quantity, and adherence to menu cycle.
• Controlling that the timecards are punched for meal periods and breaks.
• Attends monthly kitchen meetings.
• Provide outlet with a minimum of inventory stock and maintain wastage levels at a minimum.
• Communicate with the steward supervisor for cleaning schedules.
• Assure that high-cost items are used properly.
• Check with the Banquet Chef about the coordination of production in a daily BEO Meeting.

Key Interactions
Executive Chef, Students, Accommodation Staff, Operations Team.

Knowledge and Experience

Essential:
• Good level of English essential
• Strong Communication skills (verbal, listening, writing)
• Innovative
• Pro-active and reliable
• Able to work alone and within a team

Desirable:
• Previous experience working within a Kitchen or similar environment preferred.

Core Competencies

Delivery through
• Decision Making & Solving Problems
• Building Teams and communication
• Facilitating Change

Development through
• Resilience
• Driving Results
• Managing Stakeholders

About the Company

Sharjah Performing Arts Academy (SPAA) is dedicated to world-leading education and training in the performing arts. SPAA will see performers and technicians hone their craft while receiving global qualifications, paving the way for a successful future on and off the world stage. SPAA is a centre of excellence – the only dedicated performing arts academy of its kind in the Middle East – where everyone is welcome, from all backgrounds, to realise their potential as the new creative citizens of the world.