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Chef De Partie -NETSU

Dubai, United Arab Emirates

Chef De Partie -NETSU

  • Dubai
  • Food & Beverage Division
  • Full time
  • Closing date: Oct 7 2021 at 23:55 +04


  • The Chef de Partie’s mission is to take full responsibility for the food quality & presentation of the restaurant’s dishes and on demand to assist other areas of the culinary operation.
  • Supervise his kitchen section and cooperate with the other sections within the kitchen.
  • Responsible to comply at all times with the standard quality requirements, stock management and techniques.
  • The Chef de Partie should monitor and control the food quality, setup/ presentation and timely delivery of the dishes.
  • Ensure plating guides are up to date and distributed appropriately.
  • Ensure that all plating guides are followed according to set dish description, cooking method and presentation image.
  • Ensure that the dishes are prepared in the most authentic way as standards set and agreed by the Chef de Cuisine.
  • The Chef de Partie has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times by himself and his subordinates.
  • Encourage proactive, efficient and effective inter-departmental communication within and beyond the Food and Beverage division in order to promote a climate of teamwork and enthusiasm.
  • Responsible for the ordering and requesting of the ingredients on a daily basis.
  • Oversee and follow through the food safety standards set by Mandarin Oriental Jumeira, Safe & Sound and through t he UAE Municipality rules and regulation.
  • Ensure that Mandarin Oriental Jumeira’s grooming and appearance standards are implemented and maintained at all times to reflect an image of professionalism and care.
  • Monitor and follow through on any requirements of VIP guests who are dining in the rooms as well as for special dietary requirements.
  • Ensure customer satisfaction in accordance to the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.
  • Communicate Rules & Regulations to all colleagues by using the Colleague Handbook and any other appropriate documents.
  • Facilitation and attending of daily shift briefings and attending monthly communication meetings within culinary outlet.
  • Effectively control cleanliness and maintenance of the kitchens and stewarding area at all times and support daily checks done by their supervisors.
  • Assist Chef de Cuisine to conduct regular hands on dish training to ensure food knowledge and cooking methods are always up to date.
  • Share the specific knowledge and recipes of dishes with all related colleagues.
  • Give constructive feedback to the Chef de Cuisine/Jr. Chef de Cuisine during annual appraisals for Demi Chef de Partie and Cook I & II.
  • Assist Chef de Cuisine to ensure the food safety related administration are compliance with the standard and being followed accordingly.
  • Ensure support is given to the Commissary and Butcher for the daily market list and inventory control.
  • Follow all procedures, policies and practices with regard to the Jardine audit related requirements for the culinary department.
  • Assist the Chef de Cuisine in other administrative matters for the outlet.
  • Attend and participate in all required meetings as scheduled.
  • Perform any other reasonable duties as required by the Chef de Cuisine.

Skills & Qualifications

  • High School qualification or equivalent.
  • Degree or Higher National Diploma in Hospitality/Culinary arts is preferred.
  •  Experience as Chef de Partie in a high-volume restaurant with highest levels of service is preferred.
  • A minimum of 3 years’ experience working in a 5-star hotel or free-standing restaurant environment
  • International work experience in at least two of the following regions: Asia, Europe, North America and preferably Middle East.
  • Hotel pre-opening or renovation experience is preferred.
  •  Solid Knowledge in preparing, cooking, presenting dishes.
  • Excellent knowledge of using various cooking methods, ingredients, equipment and processes.
  • Ability to work long hours with a strong focus on operational excellence.
  • Proven ability to successfully support, motivate and lead a large and diverse team.
  • Able to use documented performance management systems and handling disciplinary processes with guidance of the Chef de Cuisine.
  • Perform job with attention to details and the ability to organize and handle multiple tasks.
  • Strong knowledge of HACCP.
  • Competent computer skills including MS Office or equivalent.
  • Ability to understand effective approaches of communication with different individuals.
  • Able to empower colleagues and communicate clearly with peers, subordinates and superiors.
  •  Strong on the job and classroom style training skills.
  • Able to support the Chef de Cuisine to constantly update all training materials and keep good track of all training activities.

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