Senior Chef de Partie CDP

Roles and responsibilities

An opportunity has arisen for a Chef de Partie to join the team of Shimmers at Jumeirah Mina A ‘Salam Hotel.

Your key responsibilities will include:

• Prepare and cook high quality food according to menu guidelines and recipes and as per instructions received from Sous Chef or Chef De Cuisine.
• Ensure that all dishes reach the hot plate properly garnished, with correct portion and size, presented on the correct serving dish in the prescribed manner with highest quality standards maintained.
• Ensure that all mise‐en‐place is always freshly prepared and on time.
• Assist the Chef de Cuisine / Sous Chef in the daily preparation and service of food ensuring that the highest standards are always maintained.
• Actively manages all aspects of the section and delegate tasks to the junior kitchen staff accordingly to ensure a smooth operation of the allocated kitchen section to the expected quality standards of the Chef de Cuisine.
• Manages service during busy periods and in the absence of senior chefs, manages the kitchen ensuring all standards and quality procedures are adhered to.
• Assists Chef de Cuisine / Sous Chef in the development of new menu ideas to ensure all menus are seasonal and creative using the finest ingredients.
• Ensures that the designated section, equipment, and utensils are always kept clean and tidy in adherence to the standards required by the restaurant.
• Plans staff training with the Sous Chef and maintain an active training plan/program for each team member. Ensure that junior chefs and trainees receive the right training and optimum guidance.
• As Chef De Partie and section in charge responsible for refrigeration cleaning, stock rotation, date coding and section deep cleaning.

About you:

• At least 3 years of experience in a progressively more complex and responsible roles ideally within the luxury hospitality industry
• Expert in food quality and presentation skills.
• Expert in hygiene, health and safety know how.
• Expert management of multi cuisine kitchens with show cooking.
• Expert culinary knowledge of both classical and international culinary trends.
• Proficient in English (Read/Write/Speak – Essential) and knowledge of additional language (Desired)

Desired candidate profile

1. Kitchen Management: Assisting in overseeing kitchen operations, ensuring that all food preparation and cooking processes run smoothly.

2. Staff Supervision: Managing and training kitchen staff, including line cooks and other kitchen personnel, ensuring they follow recipes and cooking techniques.

3. Menu Planning: Contributing to menu development and planning, including creating new dishes and updating existing ones based on seasonal ingredients and trends.

4. Quality Control: Ensuring that all dishes meet the restaurant’s standards for taste, presentation, and quality before they leave the kitchen.

5. Inventory Management: Monitoring stock levels of ingredients and supplies, assisting in ordering and managing inventory to minimize waste.

6. Food Safety Compliance: Adhering to food safety and sanitation regulations, ensuring that all kitchen practices comply with health department standards.

7. Culinary Preparation: Preparing and cooking a variety of dishes, often stepping in to assist line cooks during busy service periods.

8. Collaboration: Working closely with the Executive Chef and other kitchen staff to coordinate meal preparation and service.

9. Cost Control: Assisting in managing food costs and labor costs, implementing practices to maximize efficiency and minimize waste.

10. Guest Interaction: Occasionally interacting with guests to receive feedback and ensure satisfaction, particularly in fine dining environments.

Key Skills

1. Culinary Expertise: Strong knowledge of cooking techniques, kitchen equipment, and various cuisines.

2. Leadership: Ability to lead and motivate a team, fostering a collaborative and positive kitchen environment.

3. Time Management: Strong organizational skills to manage multiple tasks efficiently, especially during peak service hours.

4. Creativity: Innovative thinking in menu creation and dish presentation, with a passion for culinary arts.

5. Communication: Excellent verbal communication skills for effectively coordinating with kitchen staff and front-of-house teams.

Qualities

• Passion for Cooking: A deep enthusiasm for culinary arts that drives excellence in food preparation.
• Attention to Detail: Ensuring precision in cooking and presentation to meet high standards.
• Resilience: Ability to remain calm and effective under pressure during busy service periods.