Demi Chef de Partie

Company Description From high-octane lobby socialising to events, celebrations, and business conclaves, every venue pulses to the electric Mondrian beat. With food and nightlife venues spread across eight different locations on the property, there is nothing like Mondrian Doha in the entire region. Job Description How your day looks like? • Organize together with Chef de Partie the shift on his/her section with regards to mise-en-place production and its service. • Take orders from his/her Chef de Partie and carry them out in the correct manner • Together with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Sous Chef & Chef de Cuisine in order to achieve the high stock rotation desired in the section. • Maintain good employee relations and motivate colleagues • Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index. • Responsible for completing the daily checklist regarding mise-en-place and food storage. • Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef and /or Chef de Cuisine. • Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out. • Check the main information board regarding changes in any Banquets or other information re the organization. • Keep the section clean and tidy. • Pass all information to next shift About functions • Mise-en-place (report everything) • Make sure night is covered • Accidents and sickness to be written in log Book and report to the Executive Sous Chef & Chef de Cuisine. • Check Commis Chefs on his/her section: e.g. regarding personal hygiene. • Assist the Chef de cuisine in composing new recipes and menu ideas. • Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety. • The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate. • First name * This field is required. • Last name * This field is required. • Email * Your email address is required. • Phone * This field is required. • Resume *. We accept .pdf, .doc, and .docx formats. The file must be of type doc, pdf, docx and not exceed 2MB. • these questions are a must By clicking submit, I consent to the collection of my data in accordance to Ennismore’s privacy policy. If you are a California employee and are interested in learning more about our California Employee Privacy Policy, click here. * This field is required. Thank you for applying! Good luck! Show more Show less

Organize the shift on your section with regard to mise-en-place production and service. Take orders from the Chef de Partie and carry them out. Write daily wine, dry store, food requisitions and kitchen transfers for approval to achieve high stock rotation. Maintain good employee relations and motivate colleagues. Adhere to portion sizes, quantities and quality per recipe index. Complete daily mise-en-place and food storage checklists. Attend daily and monthly meetings with the Chef de Cuisine and Executive Chef/Executive Sous Chef. Report machinery and equipment issues to the Chef de Cuisine and ensure necessary repairs. Monitor information boards for Banquets or other updates. Keep the section clean and tidy. Pass information to the next shift. Manage mise-en-place and night coverage. Log accidents and sickness. Instruct Commis Chefs on section hygiene. Assist in composing new recipes and menu ideas. Understand and adhere to fire, hygiene and safety policies. Additional tasks may be assigned as needed.