Chef de Partie

Company Description Rixos Premium Qetaifan Island North Rixos Premium Qetaifan Island North offers guests a luxurious breakaway to an island packed with entertainment and adventure. With five acres of fun-filled attractions, including a sensational waterpark, private beach, retail area, a beach club, and numerous fine dining and casual restaurants, Rixos Premium Qetaifan Island North is the ultimate multi-inclusive vacation destination. Job Description Chef de Partie This role involves contributing to the overall success of the culinary team by executing tasks with precision, collaborating with colleagues, and maintaining a positive and efficient working environment. • Assume responsibility for the assigned culinary section and any other special task assigned from time to time by the Sous Chef and Junior Sous Chef. • Responsible for preparing, portioning, monitoring temperature, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. • Receive and examine food supplies required for the menu in order to ensure quality and quantity ensuring that it meet the established standards and specifications. • Ensure preparation is carried out to the correct specifications and recipes in a timely manner. • Ensure guest satisfaction and food quality standards. • Proper use of materials in a continuous effort to keep wastage to a minimum. • Perform all the tasks mentioned on the task list together with any additional duty assigned from time to time by the Sous Chef or Junior Sous Chef. • Adhere to and enforce strict hygiene and safety standards, contributing to the overall cleanliness and organization of the kitchen. Qualifications • Higher Secondary or equivalent • Professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills • 1-2 years’ experience in the same role or 2 years’ experience as Demi Chef in a similar field • Good knowledge in Food Safety and HACCP • Experience in Turkish buffet restaurant is an added advantage Additional Information Show more Show less

Execute tasks with precision within the assigned culinary section; collaborate with colleagues; maintain a positive and efficient working environment; ensure preparation adheres to correct specifications and recipes; receive and examine food supplies for quality and quantity; ensure timely preparation; maintain guest satisfaction and food quality standards; minimize wastage; perform tasks from the task list as assigned by Sous Chef or Junior Sous Chef; adhere to strict hygiene and safety standards and contribute to kitchen cleanliness and organization.