Organization : FOOD POINT
Description :
Chef De Partie– FOOD POINT DIP
Applications are invited for the position of Chef De Partie – FOOD POINT (DIP)
Position within: FOOD POINT
Reports to: Sous Chef
Location: Dubai Investment Park
Category: Culinary
Department: Low Care Cooking
Key Accountabilities (External)
Responsible for timely and efficient preparation of all departmental/section
food items according to the specifications, recipes and passenger load
requirements.
Monitor product storage, handling and consumption at all stages of production
ensuring compliance to production standards and specifications.
Monitor portion and waste control to optimize cost. Actively participate in
creating awareness on waste, material usage and efficiency; investigate
variances and take corrective action
Train and communicate to staff on products, processes, menus, ingredients and
equipment in the area of operation on an ongoing basis.
Manage resource allocations in terms of material, staff and equipment in a
logical and effective manner to deliver desired outputs of the department.
Propose, define and implement ways to reduce costs/ expenses in a pro-active
manner and act as a bridge between seniors and the team, for cascade and
escalation of issues/ideas.
Propose and implement recipe/ specification revisions in accordance with
established procedures.
Monitor and report equipment downtime and work with concerned team to design
preventive maintenance schedules for his/her area/section.
Train and guide the team to ensure scheduling and prioritizing of work to
avoid any delays or quality concerns and to accommodate late orders or changes
where reasonable.
Adhere and apply all systems and procedures applicable in the workplace in
accordance with company policies including but not limited to SOPs, GMPs,
ISO9001-2008 QMS, OHSAS etc
Education Qualification:
High school diploma or Diploma in Hotel Management
Work Experience:
Minimum of 4 years; experience in the culinary field
Preferred
Knowledge and experience of food products and processes in a facility with
extensive in-house production.
Excellent knowledge and understanding of all aspects of cooking. International
recipe exposure
Some exposure to creating recipes, menu development and costing
Skills
Strong communication skills
Working knowledge of automated machines in kitchen or bakery, knife skills
Food preparation and presentation skills
Willingness to take on responsibility and ability
Effective delegation skills
Problem solving and decision-making ability in real time, creative and out of
box thinking
Strong planning skills
Willingness to learn, adapt and train him/herself in line with the
organizational growth and technical advances
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