Chef De Partie

Roles and Responsibilities

An opportunity has arisen for a Chef De Partie (Cold Kitchen) to join The Palmery Team in Jumeirah Al Naseem. The main duties and responsibilities of this role:

• Prepare and cook high-quality food according to menu guidelines and recipes and as per instructions received from Sous Chef or Chef De Cuisine.
• Ensure that all mise-en-place is always freshly prepared and on time.
• Assist the Chef de Cuisine / Sous Chef in the daily preparation and service of food, ensuring that the highest standards are always maintained.
• Actively manage all aspects of the section and delegate tasks to the junior kitchen staff accordingly to ensure a smooth operation of the allocated kitchen section to the expected quality standards of the Chef de Cuisine.
• Manage service during busy periods and, in the absence of senior chefs, manage the kitchen, ensuring all standards and quality procedures are adhered to.
• Assist Chef de Cuisine / Sous Chef in the development of new menu ideas to ensure all menus are seasonal and creative, using the finest ingredients.
• Ensure that the designated section, equipment, and utensils are always kept clean and tidy in adherence to the standards required by the restaurant.
• Plan staff training with the Sous Chef and maintain an active training plan/program for each team member. Ensure that junior chefs and trainees receive the right training and optimum guidance.
• As Chef De Partie and section in charge, responsible for refrigeration cleaning, stock rotation, date coding, and section deep cleaning.

About You:
The ideal candidate for this position will have the following experience and qualifications:

• Cold Kitchen experience is essential.
• Experience in the same position within a 5-star hotel or upscale restaurant.
• Strong communication and interpersonal skills.

Desired Candidate Profile

1. Food Preparation: Preparing ingredients and cooking dishes according to the restaurant’s menu and standards for a specific station (e.g., grill, sauté, pastry).

2. Menu Execution: Ensuring that all dishes are prepared and plated according to the head chef's specifications, maintaining consistency and quality.

3. Supervision: Overseeing and training junior kitchen staff or line cooks working in their station.

4. Inventory Management: Assisting in managing inventory levels for their station, including ordering supplies and minimizing waste.

5. Quality Control: Conducting regular checks on food quality and presentation, ensuring that all items meet the establishment's standards.

6. Hygiene and Safety: Adhering to food safety and hygiene standards, maintaining a clean and organized workstation.

7. Collaboration: Working closely with other chefs and kitchen staff to ensure smooth service and communication during busy periods.

8. Creativity: Contributing to menu development by suggesting new dishes or improvements to existing ones based on seasonal ingredients or guest feedback.

9. Time Management: Efficiently managing time to ensure timely preparation and service of dishes.

10. Problem-Solving: Quickly addressing any issues that arise during service, such as equipment failures or ingredient shortages.

Key Skills

1. Culinary Expertise: Strong cooking skills and knowledge of various cooking techniques and cuisines.

2. Attention to Detail: Ensuring precision in cooking and presentation, which is critical for maintaining quality.

3. Time Management: Ability to prioritize tasks and work efficiently in a fast-paced environment.

4. Teamwork: Collaborating effectively with kitchen staff to ensure a seamless flow of service.

5. Communication: Clear communication skills for coordinating with other chefs and team members.

Qualities

• Passion for Cooking: A genuine love for food and the culinary arts that drives creativity and dedication.
• Adaptability: Flexibility to handle changing menus, guest preferences, and kitchen demands.
• Resilience: Ability to work well under pressure, especially during peak service times.