About the job

Based at the Emirates palace Mandarin Oriental, Abu Dhabi within the Culinary Department, the Chef De Partie is responsible for the smooth running of the daily kitchen operation. The Chef De Partie reports to the Chef de Cuisine.

As Chef De Partie, you will be responsible for the following duties and responsibilities:

• Dishes are prepared, cooked, and served according to the restaurant’s menu.
• Communication with guests and internal customers is politely and they display courtesy.
• Any difficulties, guest or internal customer comment and other relevant information is communicated to their superior.
• Effective employee working relationships are established and maintained.
• Familiarity with property safety, first aid and fire and emergency procedures are maintained and operation of equipment is handled safely and sensibly.
• HACCP is implemented and practiced.
• The ability to follow proper uniform procedures.
• The ability to demonstrate a good sense of aesthetics, decorating and producing food products within the quality standard guidelines established by the hotel.
• The ability to work closely with standard recipes and presentations to maintain the established quality level of the kitchen.
• The ability to assist in production and maintaining of par stocks of meat, vegetables, dry store, etc. as determined by the Sous Chef.
• Assist in the training of subordinates, particularly to their development and training process.
• The ability to assume the responsibilities of the Jr. Sous Chef in his absence.
• Work neatly and clean, keeping work areas and walk-ins in accordance with sanitary standards.
• Maintain a cooperative working relationship with fellow employees.
• To assist properly in any hotel emergency or safety situation.
• The ability to perform other tasks or projects as assigned by hotel management and immediate supervisor.
• Prepares and submits food production checklist and inventory reports.

As Chef De Partie, we expect from you:

• Culinary experience within a luxury hotel is required, resort experience will be preferred.
• Postgraduate and/or Hotel Management School, Apprenticeship with the diploma is an advantage
• Must have Basic knowledge of kitchen operation, full knowledge of sanitation requirements in handling food