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Chef De Partie, Pastry

Dubai, United Arab Emirates

Chef De Partie, Pastry

  • Dubai
  • Food & Beverage Division
  • Full time
  • Closing at: Jul 31 2022 at 23:55 +04

Responsibilities

  • The Chef de Partie’s mission is to take full responsibility for the food quality & presentation of the corresponding kitchen 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/buffet presentation and timely delivery of the dishes in corresponding kitchen.
  • 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 the local 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 on Banquet dishes with all related colleagues.
  • Give constructive feedback to the Pastry Chef during annual appraisals for Demi Chef de Partie and Cook I & II.
  • Assist Pastry Chef to ensure the food safety related administration are compliance with the standard and being followed accordingly.
  • Follow all procedures, policies and practices with regard to the Jardine audit related requirements for the culinary department.
  • Assist the Pastry Chef in other administrative matters for the outlet.
  • Support other outlets for any events if required.
  • Attend and participate in all required meetings as scheduled.
  • Perform any other reasonable duties as required by the Pastry Chef.
  • Solid Knowledge in preparing, cooking, presenting dishes.
  • Excellent knowledge of using various relevant cooking methods, ingredients, equipment, and processes.
  • Ability to work long hours with a strong focus on operational excellence.
  • Able to create a variety of chocolate confections, such as chocolate truffles, bonbons, chocolate bars, chocolate-covered fruit, and more.
  • Strong Background about plated desert, banquet operation.
  • Assist with the ordering of stock and checking the quality and quantity on receipt
  • Basic knowledge about the customize cake.
  • Decorating pastries using different icings, toppings etc.
  • 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 Pastry Chef.
  • Perform job with attention to details and the ability to organize and handle multiple tasks.

 

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 or catering company with highest levels of service is preferred.
  • A minimum of 3 years of 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.
  • Strong knowledge of HACCP.
  • Competent computer skills including MS Office or equivalent.

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