Chef De Partie
Core
Supervising, coordinating, and participating in the preparation of mise en place cooking for all F&B outlets while ensuring high standards of guest care and service.
Role type
Chef De Partie (Kitchen)
Builds
Prepared dishes and menu items for hotel F&B outlets
Domain
Hospitality / Hotel Food & Beverage
Required skills
Mise en place preparation, inventory management, recipe development, portioning and garnishing, staff supervision, work roster planning, health and safety compliance
Preferred skills
Knowledge of Rixos the Palm Dubai facilities, menu composition
Technologies
None
Responsibilities
Supervise and coordinate mise en place preparation; check Demi Chefs and Commis Chefs on hygiene and techniques; assist in composing new recipes and menu ideas; manage product order and turnover via daily inventory lists; control cooking procedures, portioning, garnishing, and presentation; set up work rosters in consultation with the Sous-Chef; maintain high standards of personal hygiene and grooming; act on responsibilities for Health and Safety at work.
Seniority
Mid-level, hands-on IC