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Chef de Partie

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RAFFLES

1mo ago

  • Job
    Full-time
    Junior Level
  • Hospitality & Retail
    People, HR & Administration
  • Dubai
  • Quick Apply

AI generated summary

  • You must be proficient in English, possess strong leadership and organizational skills, thrive in fast-paced environments, and have at least 2 years of cooking experience.
  • You will oversee kitchen operations, manage staff tasks, ensure food quality, maintain hygiene, handle requisitions, and assist in menu development while upholding safety standards.

Requirements

  • Reading, writing and oral proficiency in the English language
  • Strong leadership, training and motivational skills.
  • Strong organizational skills and ability to work in stressful fast paced environment.
  • Minimum 2 years cooking experience.

Responsibilities

  • To report for duty punctually wearing the correct uniform and name badges at all times.
  • Organize shifting in the section with regard to mise-en-place production and its service.
  • Give tasks to Demi Chefs and Commis Chefs and check that they are carried out in the correct manner.
  • Write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in his/her section.
  • Maintain good colleague relations and motivate colleagues.
  • Ensure that training on a one-to-one basis has been carried out and comprehended.
  • Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index.
  • Responsible for completing the daily checklist regarding Mise-en-place and food storage.
  • Attend daily and monthly meetings with the Chef de Cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.
  • Report any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure the necessary work has been carried out.
  • Check the main information board regarding changes in any Banquets or other information regarding the organization.
  • Keep the section clean and tidy.
  • Pass all information to the next shift.
  • Accidents and sickness to be written in log book and report to the Executive Chef / Executive Sous Chef.
  • Check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene.
  • Assist the Chef de Cuisine in composing new recipes and menu ideas.
  • Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.
  • The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.

FAQs

What is the primary responsibility of a Chef de Partie at Raffles the Palm Dubai?

The primary responsibility of a Chef de Partie is to manage a specific section of the kitchen, ensuring efficient production and service, supervising Demi Chefs and Commis Chefs, and maintaining high standards of food preparation and hygiene.

What qualifications are required for the Chef de Partie position?

The qualifications required include reading, writing, and oral proficiency in English, strong leadership and motivational skills, and strong organizational skills suitable for a fast-paced environment.

How much cooking experience is necessary for this role?

A minimum of 2 years of cooking experience is necessary for the Chef de Partie position.

Is there a dress code for the Chef de Partie?

Yes, the Chef de Partie is required to report for duty wearing the correct uniform and name badges at all times.

What skills are emphasized for this role?

Strong leadership, training, motivational skills, and the ability to work under stress in a fast-paced kitchen environment are emphasized for this role.

What kind of training will be provided to the Chef de Partie?

The Chef de Partie will provide training on a one-to-one basis for Demi Chefs and Commis Chefs to ensure they comprehend their tasks and responsibilities.

Are there meetings involved in this position?

Yes, the Chef de Partie is expected to attend daily and monthly meetings with the Chef de Cuisine and other meetings as requested by the Executive Chef or Executive Sous Chef.

Is experience with menu creation required for this position?

Yes, the Chef de Partie will assist the Chef de Cuisine in composing new recipes and menu ideas.

What should a Chef de Partie do in the event of equipment failure?

In the event of machinery or small equipment failure, the Chef de Partie should report the problem to the Chef de Cuisine and follow up to ensure the necessary work is carried out.

Does the Chef de Partie need to maintain cleanliness in the kitchen?

Yes, the Chef de Partie is responsible for keeping their section clean and tidy.

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RAFFLES

Travel & Leisure
Industry
501-1000
Employees
1887
Founded Year

Mission & Purpose

Founded in Singapore in 1887, Raffles Hotels, Resorts and Residences are places where ideas are born, history is made, and stories and legends are created. At each landmark address, distinguished guests and residents will find a world of timeless elegance and enchanted glamour, where Raffles’ renowned legacy of gracious service knows no bounds. As the authentic heart of a destination, Raffles champions fine art and design, and fosters culture in all its forms, guiding guests to make discoveries in their own time and way. Raffles’ commitment to local communities is expressed through diverse initiatives with a unified mission to actively support the arts and the environment. From one generation to the next, visitors arrive as guests, leave as friends, and return as family. Raffles can be found in key international locations including Singapore, Paris, London, Boston, Istanbul, Dubai, Doha, Maldives, Udaipur, Phnom Penh and Bali, among others. Raffles is part of Accor, a world leading hospitality group.