Chef De Partie - Pastry for Conrad Dubai

What are we looking for

A Chef de Partie - Pastry for Conrad Dubaiis always working on behalf of our Guests and working with other Team Members. To successfully fill this role you should maintain the attitude behaviours skills and values that follow:

• A minimum of 1 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie
• Strong coaching and leadership skills
• Ability and desire to motivate the team
• Excellent communication skills
• Achieved Basic Food Hygiene Certificate
• Positive attitude
• Ability to work under pressure
• Ability to work on own or in teams
• Locally available for a Food Trial

It would be advantageous in this position for you to demonstrate the following capabilities:

• Previous experience in the hotel industry in luxury segment
• Fine Dining experience
• Knowledge of current food trends

What will it be like to work for Conrad Hotels & Resorts

Conrad Hotels & Resorts combines contemporary design sophisticated amenities and personalized service. Conrads guest service is instinctive discreet and enhanced by innovation to provide exceptional travel experiences all over the world. And our amazing Team Members are at the heart of it all!

EOE/AA/Disabled/Veterans

A Chef de Partie - Pastry for Conrad Dubaiis responsible for supervising the Pastry teamand ensuring high levels of food preparation to deliver an excellent Guestexperience while assisting with food cost controls.

What will I be doing

As a Chef de Partie - Pastry for Conrad Dubai will be responsible for performing the following tasks to the highest standards:

• Ensure all food preparation meets standards
• Prepare and present high quality food
• Supervise and train staff
• Keep all working areas clean and tidy and ensure no cross contamination
• Prepare all mis-en-place for all relevant menus
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure food stuffs are of a good quality and stored correctly
• Contribute to controlling costs improving gross profit margins and other departmental and financial targets
• Assist other departments wherever necessary and maintain good working relationships
• Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures
• Report maintenance hygiene and hazard issues
• Comply with hotel security fire regulations and all health and safety and food safety legislation
• Be environmentally aware