Chef De Partie "Job Details"
Job Description
Join Ferrari World Abu Dhabi! This position ensures a courteous, professional, efficient and flexible service consistent with standards, policies & procedures in order to maximize guest satisfaction. Prepares and cooks food and maintains cost control while leading and motivating the Demi-Chef de Partie and Commis Chefs
To display a friendly, helpful and cheerful attitude while communicating effectively with our Guests and fellow Colleagues in order to support Miral Strategy and Values To represent and promote Miral in a positive manner at all times in order to maintain a professional brand image to all concerned stakeholders To help achieve Department and Company objectives, action plans and key performance indicators To enforce and adhere to all UAE laws, Health, Safety & Environmental policies, industry and company rules and regulations, reporting any safety concerns or incidents to management in order to minimize risk and maintain a clean safe and hygienic environment for all Guests and Colleagues Adhere to all emergency procedures, ensuring Guest safety and participate in an evacuation if necessary To assume responsibility of the assigned culinary section and any other special task assigned time to time from the Sous Chef To be a responsible in preparing, portioning, monitoring temperature, and garnishing foods in order to ensure that methods of cooking and garnishing and sizes of portions are as prescribed To receive and examine foodstuffs supplies required for menu in order to ensure quality and quantity meet established standards and specifications To ensure that preparation is carried out to the correct specifications and recipes in a timely manner in order to ensure guest satisfaction and Food quality standards To ensure proper use of materials in a continuous effort in order to keep wastage to a minimum To perform all the tasks mentioned on the Master Task List together with any additional duty assigned time to time from the Sous Chef, in order to achieve the FWAD core values To control any product overconsumption in order to monitor spoilage and wastage in order to maximize profit To observe food being cooked by tasting and smelling in order to determine the condition To ensure that all perishable foods are stored under refrigerated conditions and proper materials are being used to cook in order to follow food safety guidelines To measure and mix ingredients according to recipes in order to prepare soups, salads, hot & cold food desserts To marinate and carve meats, portions food on serving plates, add gravies and sauces, and garnish servings to fill orders To butcher chickens, fish, and shellfish To cut, trim, and bone meat prior to cooking To ensure that preparation is carried out to the correct specifications and recipes in a timely manner
Essential:
Higher Secondary or equivalent 1-2 years’ experience in same role or 4 years’ experience as Demi Chef in a five-star hotel or similar Active Listening Speaking - Talking to others to convey information effectively Judgment and Decision Making Operation Monitoring Active Learning Time Management Italian Cuisine Experience is required.
Desirable:
Professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills 3-4 years’ experience Management of Personnel Resources Reading Comprehension
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