DCDP – Demi Chef De Partie
- Full time
- 0, Manama, Bahrain View on Map
- posted 7 days ago
- Posted : December 5, 2024 -Accepting applications
- View(s) 9
Job Detail
- Qualifications Degree Bachelor
- Experience 2 Years
Job Description
- Â To maintain a complete understanding of, and adhere to the company’s policy.
- Â Assist colleagues in supporting culinary teams, if required, to enhance team spirit, and develop credibility, respect, openness, and trust.
- Â To train & develop the Culinary skills of himself and his commis Chef.
- Â Provide performance feedback and discuss any areas for fine tuning/development – and highlight areas of strength to colleagues in the absence of the Chef de Partie.
- Â Give clear directions & instructions to the Commis Chefs you are responsible for.
- Â Report accidents and sickness immediately to the Chef de Partie, with clear and concise updates if required. A record is to be made in the kitchen logbook.
- Â Attends meetings and briefings as instructed by the Chef de Partie, and clearly and concisely disseminates relevant information to related teams.
- Â To inform and keep the Chef de Partie up-to-date on challenges and irregularities and recommend courses of action.
- Â To respond to change positively, in the departmental function as dictated by the industry, company, or hotel.
- Â Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them.
- Â Maximize motivation, and morale and consistently maintain discipline and discipline-related documentation following hotel guidelines and local legislation.
- Â Maintain a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices.
- Â Maintain a complete understanding of, and adhere to the company’s policy relating to Food hygiene & Safe Food Handling practices.
- Â Maintain a complete understanding of, and adhere to the culinary standards relating to recipes, preparation methods, and plating standards in your outlets.
- Â Liaise with the Stewarding Team Leader to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors, and fridges
- Â Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
- Â Assist the Chef de Partie in communicating and delegating the production schedule for the day, collating quantities to be produced from the forecast and for the next day’s operation, to the team with clear and concise details, and follow-up.
- Â Expedite purchasing & requisition orders on the line.
- Â To identify and request assistance if required, before any breakdowns occur.
- Â Supervise all colleagues during the set-up, service, and breakdown for each meal period.
- Â Ensure all “quality ingredients” are accurately ordered, received, and stored following F.I.F.O. rotation.
- Â Ensure all “quality ingredients” are professionally prepared by recipes, plating guides, and buffet setups, with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals and targets.
- Â Assist the storeroom Receiving Finance Assistant in reviewing the quality of goods received.
- Â Perform daily storeroom inspections of all walk-in refrigerators, reach-ins & dry stores to ensure that proper rotation of food is adhered to.
- Â Ensures that all the required food transfers are completed to the appropriate outlet/department.
- Â Assist in the development of a safe and clean working environment.
- Â Perform any duties and special projects as requested by your manager whether in your department or any other department in the resort.
Requirements:
- Â Minimum 2 years previous experience within a similar role as DCDP
- Â Good communication skills
- Â Working experience in 5* hotel operations is highly regarded
Required skills
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