Chef De Partie - Continental
Emirates Flight Catering · Dubai, UAE
- Responsible for timely and efficient preparation of all departmental/section food items according to the specifications, recipes and passenger load requirements.
- Monitor product storage, handling and consumption at all stages of production ensuring compliance to production standards and specifications.
- Monitor portion and waste control to optimise cost. Actively participate in creating awareness on waste, material usage and efficiency; investigate variances and take corrective action
- Train and communicate to staff on products, processes, menus, ingredients and equipment in the area of operation on an ongoing basis.
- Manage resource allocations in terms of material, staff and equipment in a logical and effective manner to deliver desired outputs of the department.
- Propose, define and implement ways to reduce costs/ expenses in a pro-active manner and act as a bridge between seniors and the team, for cascade and escalation of issues/ideas.
- Propose and implement recipe/ specification revisions in accordance with established procedures.
- Monitor and report equipment downtime and work with concerned team to design preventive maintenance schedules for his/her area/section.
- Train and guide the team to ensure scheduling and prioritizing of work to avoid any delays or quality concerns and to accommodate late orders or changes where reasonable.
- Adhere and apply all systems and procedures applicable in the workplace in accordance with company policies including but not limited to SOPs, GMPs, ISO9001-2008 QMS, OHSAS etc.
Education Qualification:
- High school diploma or Diploma in Hotel Management
Work Experience:
- Minimum of 4 years’ experience in the culinary field
- Knowledge and experience of food products and processes in a facility with extensive in-house production.
- Excellent knowledge and understanding of all aspects of cooking. International recipe exposure
- Some exposure to creating recipes, menu development and costing
Skills:
- Strong communication skills
- Working knowledge of automated machines in kitchen or bakery, knife skills
- Food preparation and presentation skills
- Willingness to take on responsibility and ability
- Effective delegation skills
- Problem solving and decision making ability in real time, creative and out of box thinking
- Strong planning skills
- Willingness to learn, adapt and train him/herself in line with the organizational growth and technical advances.