Chef De Partie
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- Supervising, coordinating and participating in the preparation of mise en place cooking for all F&B outlets.
- Controls freshness, preparation techniques and storage of goods used.
- To check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene.
- To assist the Chef de Cuisine in composing new recipes and menu ideas.
- Order and turnover of products in his section through daily inventory lists.
- Controls cooking procedures, portioning, garnishing and presentation of all dishes.
- Keeps effective contacts with colleagues of other departments.
- Is involved on other tasks and cooperates in special projects when required.
- Sets up work rosters of his section in consultation with the Sous-Chef.
- Allocates different tasks according to the mise en place list.
- To consistently provide and maintain the highest standard of guest care and service.
- To maintain a high standard of personal hygiene and grooming at all times.
- able to demonstrate their application consistently.
- To have a good knowledge of all Rixos the Palm Dubai facilities and be able to answer guest questions in a quick, polite and helpful manner.
- To act on your responsibilities for Health and Safety at work.
- Minimum of 2-4 years’ experience in 5* hotel.
- Excellent communication skills, both written and verbal required.
- Be committed to exceeding guest expectations
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.