Chef De Partie

Novotel Abu Dhabi Gate Supervising, coordinating and participating in the preparation of mise en place cooking for all F&B outlets. Controls freshness, preparation techniques and storage of goods used. To check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene. To assist the Chef de Cuisine in composing new recipes and menu ideas. Order and turnover of products in his section through daily inventory lists. Controls cooking procedures, portioning, garnishing and presentation of all dishes. Keeps effective contacts with colleagues of other departments. Is involved on other tasks and cooperates in special projects when required. Sets up work rosters of his section in consultation with the Sous-Chef. Allocates different tasks according to the mise en place list. To consistently provide and maintain the highest standard of guest care and service. To maintain a high standard of personal hygiene and grooming at all times. able to demonstrate their application consistently. To have a good knowledge of all Rixos the Palm Dubai facilities and be able to answer guest questions in a quick, polite and helpful manner. To act on your responsibilities for Health and Safety at work.

Minimum of 2-4 years’ experience in 5* hotel. Excellent communication skills, both written and verbal required. Be committed to exceeding guest expectations

Supervising, coordinating and participating in the preparation of mise en place cooking for all F&B outlets. Controls freshness, preparation techniques and storage of goods used. To check Demi Chefs / Commis Chefs on his/her section. To assist the Chef de Cuisine in composing new recipes and menu ideas. Order and turnover of products in his section through daily inventory lists. Controls cooking procedures, portioning and presentation of all dishes. Maintains effective contacts with colleagues of other departments. Involved in other tasks and cooperates in special projects when required. Sets up work rosters of his section in consultation with the Sous-C Chef. Allocates different tasks according to the mise en place list. Consistently provides and maintains the highest standard of guest care and service. Maintains a high standard of personal hygiene and grooming. Demonstrates application consistently. Able to answer guest questions in a quick, polite and helpful manner. Acts on responsibilities for Health and Safety at work.