Demi Chef De Partie

Roles and responsibilities

• Assist the Chef de Partie in his daily duties and oversee his responsibilities during absence.
• Washes and peels ingredients in order for them to be used in the production of dishes.
• Ensure that all mise en place is prepared to the highest quality as per standards set by the superiors.
• Ensure that all plating guides are followed according to set dish description, cooking method and presentation image.
• Ensure the pickup of requisition is in time and organized properly in its corresponding storage area.
• Check the inventory of the daily ingredients before each shift to assure correct amounts are stocked up to avoid running out of stock during service periods.
• Store ingredients in dedicated containers, making sure that they are best preserved and labelled according to standard.
• Ensure that working surfaces, tools, utensils and working area are cleaned and sanitized before and after usage as per food safety standard.
• Adhere to strict personal hygiene standards at all times.
• Effectively support, control cleanliness and maintenance of the kitchens and stewarding area at all times and support daily checks done by supervisors.
• Ensure to follow through the food safety safe and sound standard set by Mandarin Oriental Hotel and in accordance’s the UAE’s Municipality rules and regulation.
• Ensure customer satisfaction in accordance to the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.
• Work as part of the team and assist other colleagues if required.
• Support other outlets and banquet if requested by superiors.
• Attend and participate in all required meetings and trainings as scheduled.
• Perform any other reasonable duties as required by the superiors.
• Solid experience in preparing, holding and cooking of food.
• Ability to work long hours with a strong focus on operational excellence.
• Ability to move, lift, carry, push, pull, and place objects weighing less than or equal to 15 kg without assistance.
• Proven ability to successfully support the management to motivate and lead a diverse team.
• Knowledge of the kitchen tools and utensils in order to perform the specific tasks.
• Ability to handle multiple tasks effectively.
• Knowledge of food hygiene.
• Ability to understand effective approaches of communication with different individuals.
• Able to communicate clearly with peers and superiors.

Desired candidate profile

• Assisting in Pastry and Bakery Preparation:

  • Dough and Batter Preparation: Assisting in the mixing and preparation of doughs, batters, and other pastry bases (e.g., for cakes, tarts, pastries, etc.) according to established recipes and techniques.
  • Baking: Helping to bake items like bread, pastries, cakes, cookies, and muffins, ensuring correct temperatures, timing, and oven usage.
  • Preparing Fillings and Creams: Assisting in the preparation of fillings, frostings, creams, and glazes for cakes, pastries, and other baked goods.
  • Decorating: Helping with the decoration of pastries, cakes, and other baked goods, which may include icing, piping, glazing, and the use of edible decorations (e.g., fruit, nuts, or chocolate).

• Maintaining Quality and Consistency:

  • Consistency in Presentation: Ensuring that all pastries and baked goods meet the desired standards for size, shape, texture, and appearance.
  • Quality Control: Monitoring the quality of the products produced, ensuring consistency and uniformity in each batch.

• Managing Ingredients and Inventory:

  • Ingredient Preparation: Preparing ingredients such as flour, sugar, butter, chocolate, and eggs, and ensuring that they are properly measured and stored.
  • Inventory Assistance: Assisting the senior pastry chefs with inventory management by tracking stock levels of ingredients and supplies and helping with ordering when necessary.
  • Proper Storage: Ensuring that all ingredients and finished products are stored properly to maintain freshness, including proper refrigeration or freezing when required.

• Maintaining a Clean and Organized Work Area:

  • Cleaning Work Surfaces and Equipment: Maintaining cleanliness in the pastry section, cleaning baking tools, utensils, and equipment like mixers, ovens, and baking trays.
  • Hygiene Standards: Following strict food safety and sanitation guidelines in accordance with health regulations, ensuring that all baking activities are conducted in a safe and hygienic environment.
  • Organizing Ingredients and Equipment: Keeping the pastry section organized, ensuring that all ingredients and tools are within easy reach and stored properly.

• Learning and Development:

  • Following Recipes: Following detailed recipes to create pastries and bakery items, learning techniques such as laminating dough (e.g., for croissants), tempering chocolate, and making classic pastry doughs (e.g., puff pastry, choux pastry).
  • Working Under Supervision: Learning from more experienced pastry chefs and bakers, gaining practical experience in the pastry and bakery field.
  • Receiving Feedback: Accepting and incorporating feedback from senior team members to improve skills and techniques.

• Assisting with Special Orders and Custom Creations:

  • Special Requests: Assisting in the creation of custom cakes, pastries, and other baked goods for special events, holidays, or customer requests.
  • Decorating Custom Cakes: Helping with more intricate decorating tasks for special orders, such as birthday cakes or wedding cakes, under the guidance of senior staff.