Chef De Partie - Cold Kitchen

Pullman Dubai Creek City Centre Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook, and serve makes our guests smile and want more. Key Responsibilities: Food Preparation: Assist in the preparation of ingredients, mise en place, and cooking under the guidance of the Sous Chef. Cooking: Execute cooking tasks as assigned, ensuring that dishes are prepared according to the recipes and the hotel's quality standards. Station Management: Maintain and organize the assigned section of the kitchen, ensuring cleanliness, orderliness, and proper functioning of equipment Quality Control: Ensure the quality, taste, and presentation of dishes meet the hotel's standards before they are sent out to customers. Safety and Hygiene: Adhere to all food safety and hygiene regulations, including proper handling, storage, and disposal of food items. Menu Development: Assist in the development of new menu items, testing recipes, and suggesting improvements. Team Collaboration: Work closely with other kitchen staff to ensure smooth and efficient kitchen operations. Inventory Management: Assist in the monitoring of food inventory, placing orders, and managing stock levels. Training: Train and mentor junior kitchen staff, including Commis Chefs and apprentices. Adaptability: Be flexible and able to work in various kitchen sections as needed.

- Culinary school diploma or equivalent culinary training. - Previous experience in a similar role in a hotel or restaurant kitchen . - Knowledge of food safety and sanitation regulations. - Strong culinary skills and a passion for cooking. - Ability to work under pressure in a fast-paced kitchen environment. - Good communication and teamwork skills. - Attention to detail and a commitment to quality. - Flexibility in work schedule, including evenings, weekends, and holidays. - Currently in UAE and willing to join immediately will be an advantage.

Food Preparation: Assist in the preparation of ingredients, mise en place, and cooking under the guidance of the Sous Chef. Cooking: Execute cooking tasks as assigned, ensuring that dishes are prepared according to the recipes and the hotel's quality standards. Station Management: Maintain and organize the assigned section of the kitchen, ensuring cleanliness, orderliness, and proper functioning of equipment. Quality Control: Ensure the quality, taste, and presentation of dishes meet the hotel's standards before they are sent out to customers. Safety and Hygiene: Adhere to all food safety and hygiene regulations, including proper handling, storage, and disposal of food items. Menu Development: Assist in the development of new menu items, testing recipes, and suggesting improvements. Team Collaboration: Work closely with other kitchen staff to ensure smooth and efficient kitchen operations. Inventory Management: Assist in the monitoring of food inventory, placing orders, and managing stock levels. Training: Train and mentor junior kitchen staff, including Commis Chefs and apprentices. Adaptability: Be flexible and able to work in various kitchen sections as needed.