Kitchen - Chef de Partie - Teppanyaki

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

As a Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:

General Duties and Responsibilities:

• Maintain the highest possible hygiene and maintenance standards. Ensure the highest degree in applied hygiene and food safety as per the ADFCA, HACCP guidelines to ensure that the food served to the Guest is of highest quality and standard
• Instruct and lead subordinates through their daily requirements in food preparation to ensure that all ready to serve dishes are of appropriate portion and presented as per standards set by the Outlet Chef
• Work in close cooperation with all other key departments in the Hotel to ensure a smooth operation
• Control the food cost by practicing economy of inventory items to ensure sufficient supplies and minimize cost by avoiding wastage and spoilages
• Attend required meetings and daily briefings with your team members ensuring efficient communication, to run Kitchen section smoothly
• Guide and train the subordinates on a daily basis to ensure highly motivated and economical working environment

Environment, Health & Safety Responsibilities:

• To comply with all policies and procedures of EHSMS.
• Ensure relevant EHS information is provided to all colleagues in an appropriate manner.
• Ensure colleagues within the section are following EHS policies and procedures.
• Monitor the colleagues are handling / using all provided resources, facility and tools in a safe manner.
• Assist in identification of risks/aspects, implement corrective action and arrange monitoring where required.
• Provide sufficient supervision through technical guidance and support.
• Ensure facilities are appropriately provided for safe storage, handling and transport of hazardous substance.
• Make sure to report all incidents and injuries to the Department Heads / Section Head.

Education, Qualifications & Experiences

You should have a professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills. The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.

Knowledge & Competencies

The ideal candidate will be positively spirited, passionate about food and committed to work together with the service team to deliver an amazing guest experiences every time. You are a positive, dynamic, creative and dedicated team player with the ability to work in a multicultural environment and under difficult condition while possessing following additional competencies:

Understanding Hotel Operations
Effective Communication
Planning for Business
Supervising People
Understanding Differences
Supervising Operations
Teamwork
Adaptability
Customer Focus
Drive for Results