Chef de Partie

ibis Styles Sharjah Job Description To report for duty punctually wearing the correct uniform and name badges at all times. Organize shifting in the section with regard to mise-en-place production and its service. Give tasks to Commis Chefs and check that they are carried out in the correct manner. Maintain good colleague relations and motivate colleagues Ensure that training on a one-to-one basis has been carried out and comprehended. Check on a daily basis food preparation 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. Report any problems regarding failure of machinery and small equipment to the Sous Chef and to follow up and ensure the necessary work has been carried out. Keep the section clean and tidy. Pass all information to the next shift. Accidents and sickness to be written in log book and report to the Sous Chef. Check Commis Chefs on his/her section: e.g. regarding personal hygiene. Assist the Sous Chef 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.

Proven experience working as a Chef de Partie role with developing seniority Knowledge of various cooking techniques and cuisines Strong understanding of food safety and sanitation practices Ability to work in a fast-paced, high-pressure environment Capable and willing to be responsible for service during key periods Excellent attention to detail and organisational skills Strong communication and teamwork abilities

Organize shifting in the section with regard to mise-en-place production and its service. Give tasks to Commis Chefs and check that they are carried out in the correct manner. Maintain good colleague relations and motivate colleagues. Ensure that training on a one-to-one basis has been carried out and comprehended. Check on a daily basis food preparation 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. Report any problems regarding failure of machinery and small equipment to the Sous Chef and to follow up and ensure the necessary work has been carried out. Keep the section clean and tidy. Pass all information to the next shift. Accidents and sickness to be written in log book and report to the Sous Chef. Check Commis Chefs on his/her section: e.g. regarding personal hygiene. Assist the Sous Chef 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.