Chef De Partie - Teppanyaki Chef

We are hiring Chef De Partie Teppanyaki in a reputed restaurant based in Abu Dhabi UAE. The successful candidate would be responsible for engaging entertaining interacting and providing a unique dining experience to guests. Primarily works in front of the restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintain the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Supervises coordinates and participates in activities of chefs and other kitchen personnel engaged in preparing and cooking food in the Club Restaurant or any assigned kitchen in the resort.

Duties & Responsibilities

Supervises personnel engaged in preparing cooking and serving meats sauces vegetables soups and other foods.

Organize together section with regard to miseenplace production and its service.

Cooks or otherwise prepares food according to recipe.

Cuts trims and bones meats and poultry for cooking.

Portions cooked foods as per Executive Chefs instructions as to size of portions and methods of garnishing.

Take orders from Chef de Cuisine/Head Chef and carry them out in the correct manner

Preparing specific food items and meal components at your station

Following directions provided by the Head Chef

Together with Demi Chef monitor daily dry store food requisitions and kitchen transfers on the appropriate forms in order to maintain the high stock rotation desired in their section

Cooks foodstuffs in quantities according to menu and number of persons to be served

Ensure consistency in quality quantity flavors & taste of dishes at all times

Responsible for completing the daily checklists regarding miseenplace and food storage

Attend daily and monthly Briefing with the Chef de Cuisine Chef/ Head Chef

Plans menu (with outlet Chef) taking advantage of foods in season and local availability

Report any problems regarding failure of machinery and small equipment to the chef de cuisine and to follow up and ensure the necessary work has been carried out

Keep the section clean and tidy at all times