Chef De Partie

Overview:
The First Group Collection portfolio of five operational hotels is renowned
for its world-class service and cutting-edge amenities designed to ease guests
into their stay. The First Collection at JVC opened in September ‎2021 and is
the first branded and managed hotel under the group. Grand Heights Hotel
Apartments, offers comfortable studios and one-bedroom apartments in the heart
of the city The First collection of Business Bay opens in July. Bringing to
the market a range of franchised properties, the group also manages TRYP by
Wyndham Dubai and Wyndham Dubai Marina, which are franchises of the Wyndham
Group. While Citadines Metro Central Dubai offers hotel apartments in a prime
location and is a franchise of The Ascott Limited.

The First Group Collection restaurants offer exceptional and original dining
experiences that focus on creating unique lifestyle-driven dining concepts
with a strong emphasis on quality and affordability. The rapidly growing
portfolio of restaurants, cafes and bars feature a dynamic mix of homegrown
brands and recognised international franchises, including MasterChef, the TV
Experience - the world's first restaurant based on the global TV phenomenon.
With an emphasis on social dining, this exciting restaurant portfolio is
helping establish the collection of upscale and upper-midscale hotels among
Dubai's hottest gastronomic and lifestyle destinations. With ambitious growth
plans in the years ahead, The First Group Collection will be opening numerous
upper scale hotels and a series of dining concepts throughout Dubai.
Job Description:
* Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.
* To be fully aware of all menu item, their recipes, method of production and presentation standards.
* Carry out close liaison with all section of the kitchen in order to ensure smooth and efficient service.
* Assume duties of Junior Sous Chef in his/her absence.
* Lead and support the junior members of the team.
* Seek own solutions to the minor obstacles that occur from time to time.
* To project a pleasant and positive professional image to all contacts at all the times.
* Daily data collection and reporting of issues as they arise.
* Review the daily production sheets with Junior Sous chef or Sous Chef when the first is not present.
* Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service.
* Actively participates in training of culinary skill to junior talent and apprentices.
* Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
* Keeps work station clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops.
* Ensures that station opening and closing procedures are carried out according to the standard set .
* Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses.
* Operate all kitchen equipment and conduct them with safety in mind at all the times.
* Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines.
* Report any and all deficiencies in kitchen equipment functionality and quality of food products to the sous chef or chef de cuisine in a timely fashion.
* Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.
* Adhere to all environment policies and programs as required.
* Other reasonable duties as required.
* Make sure to log all information in the kitchen log book.
* Briefing with culinary team on new happenings and follow up.
* Monitor delivery and delegate to arrange accordingly.
* Ensure cleaning schedule is followed.
* Always assist in line check.
* Run the section with great confident.
* Abilitity to work with a sense of urgency.
* Efficient distribution of task to below level.
* Ensure full liaison with other members of the section and the kitchen team.
* Strong communication with the Sous Chef and Junior Sous Chef of the section.
* Key relationship with the Chef de Cuisine, Sous Chef and Junior Sous Chef.
* Stock rotation, FIFO with proper date labelling as per local municipality regulations.
* Vegetables, dried goods and other food related items to be stored properly.
* Be aware, embrace and implement HACCP rule and regulation.
Desired Skill & Expertise:
* A minimum of ‎2+ years experience as Chef De Partie is essential.
* Basic knowledge of hotel ordering system.
* Demonstrate initiative at all times.
* Ideally PIC Level trained.
* Strong desire to improve on skills and knowledge.
* Ability to produce own work in accordance with a deadline.
* Ability to train and develop junior staff.
* Good leadership, training, motivation and communication skills.
* Ability to work well under pressure in a fast paced environment.
* Ability to work cohesively and collectively as part of a team.