Demi Chef de Partie Saudi only

Fairmont Ramla Serviced Residences Basic Function The Demi Chef de Partie at Fairmont Ramla is responsible for managing a specific section of the kitchen, ensuring that all dishes are prepared to the highest culinary standards. This role involves organizing and setting up the kitchen efficiently to maximize productivity, maintaining equipment, and fostering positive relationships with colleagues and other departments. Duties & Responsibilities Section Management: Organize and set up the assigned section of the kitchen to enhance speed and maximize productivity. Consistent Preparation: Ensure all dishes from the section are prepared consistently according to standard recipes. Culinary Standards Compliance: Assist the Executive Sous Chef in maintaining compliance with company and hotel culinary standards, policies, and procedures. Flexibility: Work in any section of the kitchen as needed or requested by the Executive Sous Chef. Equipment Maintenance: Ensure that all operating and kitchen equipment is well-maintained to minimize breakage. Team Collaboration: Maintain good working relationships with colleagues and other departments. Personal Hygiene: Uphold a high standard of personal appearance and hygiene at all times. Timely Execution: Perform all duties and responsibilities efficiently, according to established policies and procedures. Policy Adherence: Understand and strictly adhere to the Rules & Regulations in the Employee Handbook and the hotel’s policies on fire, hygiene, and health & safety. Hazard Reporting: Report and rectify any potential or real hazards immediately. Uniform Compliance: Report for duty punctually, wearing the correct uniform and name tag at all times. Additional Duties: Perform any other duties assigned by management as needed.

Section Management: Organize and set up the assigned section of the kitchen to enhance speed and maximize productivity. Consistent Preparation: Ensure all dishes from the section are prepared consistently according to standard recipes. Culinary Standards Compliance: Assist the Executive Sous Chef in maintaining compliance with company and hotel culinary standards, policies, and procedures. Flexibility: Work in any section of the kitchen as needed or requested by the Executive Sous Chef. Equipment Maintenance: Ensure that all operating and kitchen equipment is well-maintained to minimize breakage. Team Collaboration: Maintain good working relationships with colleagues and other departments. Personal Hygiene: Uphold a high standard of personal appearance and hygiene at all times. Timely Execution: Perform all duties and responsibilities efficiently, according to established policies and procedures. Policy Adherence: Understand and strictly adhere to the Rules & Regulations in the Employee Handbook and the hotel’s policies on fire, hygiene, and health & safety. Hazard Reporting: Report and rectify any potential or real hazards immediately. Uniform Compliance: Report for duty punctually, wearing the correct uniform and name tag at all times. Additional Duties: Perform any other duties assigned by management as needed.