Demi Chef de Partie

Swissôtel Al Murooj Dubai Planning & Organizing: The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing & manpower planning. The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Partie or Senior Chef on duty. The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required. Operations: The ability to motivate, supervise and be a role model for employees to follow and learn from. The ability to run the day to day operation of any area of the kitchen in the absence of Chef de Patrtie or senior Chef on duty. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest. The ability to distribute work equally to employees and follow up instructions as per hotel standards. The ability to expedite the “food pass” for a la carte restaurants. The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests The ability to discipline and ensure the quality of employee's work in the absence of a senior Chef. The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees. The ability to create, prepare and present menu items and specials as well as recipe preparation and cost calculation. Possesses knowledge of basic butchering, portioning, preparation and storage of seafood, fish, pork, beef, chicken and other types of wild game and variety meats. The ability to prepare stocks and sauces, meats and seafoods. To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break The ability to follow instruction and work closely with the senior chef, Executive Sous Chef and Executive Chef. The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef. To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break. To wear uniforms according to Swissôtel standards. The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with Swissôtel established guidelines and standards The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. “First in First Out” & “If you make the mess, you clean it up” The ability to follow HACCP guidelines and municipality regulations at all times. The ability to follow clean as you go policy and keep work area clean at all times. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest. The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development. The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels The ability to maintain a cooperative working relationship with fellow employees The ability to perform other tasks or projects as assigned by hotel management and staff The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests The ability to handle and rotate food according to established procedures. The ability to maintain the work area and equipment in a safe and sanitary manner. The ability to maintain a positive attitude and a professional disposition. The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates. The ability to prepare and plate items (food orders) received from F&B staff regardless of hand-written or computer printed media in a timely and accurate manner. The ability to work closely with the Chef de Partie or senior chef in preparing mise en place. The ability to check and complete mise en place pars in setting up the station. The ability to turn off all equipment ensuring no safety hazard has been left behind The ability to set up station properly and on time for each service period. The ability to make sure all food is prepared by recipes designated by the Chef de Cuisine or senior chef. The ability to make sure quality and quantity meets our standard. The ability to notify Chef de Cuisine or senior chef of any problems or com

**Job Qualifications:** College Graduate Minimum one (1) year of professional experience in a Demi Chef de Partie or equivalent kitchen position within a fine dining or luxury hospitality establishment Demonstrated proficiency in computer systems and kitchen management software applications Comprehensive knowledge of classical and contemporary culinary techniques, including butchering, portioning, and preparation of proteins (seafood, fish, poultry, beef, pork, and game meats) Proven competency in HACCP compliance and food safety regulations Strong command of recipe standardization, cost calculation, and mise en place preparation Ability to work effectively under pressure while maintaining strict adherence to quality and presentation standards Fluency in English; additional language proficiency is advantageous

Planning & organizing forecasts and reports to enable smooth operation and service of guests, including food production, purchasing, and manpower planning. Manage daily tasks, motivate and supervise staff, and run day-to-day kitchen operations in the absence of a senior chef. Taste, season, and present food to the required standard. Distribute work and expedite the food pass for a la carte restaurants. Communicate effectively with the Executive Chef, Executive Sous Chef, and other senior staff. Create, prepare, and present menu items and specials, including recipe preparation and cost calculation. Maintain knowledge of food preparation, butchering, portioning, storage, stocks, and sauces. Ensure compliance with HACCP and sanitary regulations; maintain clean work areas. Follow standard recipes and production lists; ensure mise en place for shifts and proper handovers. Accommodate dietary requirements and guest requests when possible. Maintain safety and sanitation of equipment and work areas. Work collaboratively with team and management; perform other tasks as assigned.