Chef De Partie- Dubai Ibn Battuta Mall

Job Description Chef De Partie is a key role which assists the head chef in the preparation and service of all sections in the Kitchen. Build an effective and motivated team which delivers consistent operational standards. And everyday to elevate the guest care quality constantly and provide a fantastic service that our guests love. Your Day-to-day Work • Under the general guidance of the head chef, understands, practices, basic food hygiene as defined within the company guidelines and the Daily Diligence Diary • Communicate any information to the relevant team members which includes information on stock levels, best working practices and quality control in accordance with operational standards • Ensure that all food preparation and food levels are consistent with quality and quantity standards to ensure that the kitchen provides the best service possible. • Control storage of food items, ensure that spoilage and wastage is minimized. Exercise portion control to minimize cost impact on the business • Follow guidelines and standard operating procedures which include, working in line with set recipes Requirements • Ideally your background will be from the hotel/F&B industry, and worked as a Chef De Parties for a minimum of 4 years in a 3-star or above category hotel. • Degree in Culinary Arts is an advantage. • Advanced English language. • Good computer literacy Skills And Competencies • People management skills and experience working with a multi-cultural team. • Positive and enthusiastic attitude. • Passion for the culinary arts. • Responsible – takes initiative and exercises good judgment. • Proactive approach with the ability to work under pressure. • Efficient, calm and organized with great attention to detail. Benefits At Premier Inn, you will have a competitive benefits package, rewards and recognition. We offer accommodation, transportation, medical insurance, air tickets, food entitlement and allowance and a competitive basic salary. You will have opportunities to develop and grow. The chance to build yourself a long and varied career doing something you really love. At Premier Inn, we know the importance of creating a culture which brings the experience to life for both our customers and our team and this is supported by strong company values. We employ people that not only believe in our values but also have the passion to live and breathe them, and always put the customer in the heart of everything we do. We want Premier Inn to be a place where people’s skills and careers grow as fast as we do. A place where everyone has the opportunities to develop and achieve their dreams. We put emphasis on a ‘promote from within’ culture and continuously strive to create a supportive and engaging environment in which our team can thrive and deliver. If this sounds like you and you are ready to work in an environment that values your work and rewards you fairly then please click on the apply button below. check(event) ; career-website-detail-template-2 => apply(record.id,meta)" mousedown="lyte-button => check(event)" final-style="background-color:#f39000;border-color:#f39000;color:white;" final-class="lyte-button lyteBackgroundColorBtn lyteSuccess" lyte-rendered=""> Show more Show less

Ideally your background will be from the hotel/F&B industry, and worked as a Chef De Partie for a minimum of 4 years in a 3-star or above category hotel. Degree in Culinary Arts is an advantage. Advanced English language. Good computer literacy.

Under the general guidance of the head chef, understands, practices, basic food hygiene as defined within the company guidelines and the Daily Diligence Diary. Communicate any information to the relevant team members which includes information on stock levels, best working practices and quality control in accordance with operational standards. Ensure that all food preparation and food levels are consistent with quality and quantity standards to ensure that the kitchen provides the best service possible. Control storage of food items, ensure that spoilage and wastage is minimized. Exercise portion control to minimize cost impact on the business. Follow guidelines and standard operating procedures which include, working in line with set recipes.