Demi Chef De Partie

Roles and responsibilities

• The ability to assist in producing all pastry products for the outlet operations under the guidance of the Pastry Chef.
• To ensure that the sanitation standards are followed as set by Emirates Palace Mandarin Oriental, Abu Dhabi, and local authorities.
• To assist in proper maintenance and cleanliness of all food preparation equipment.
• To ensure a safe working environment for all kitchen staff.
• The ability to work closely with standard recipes and presentations to maintain the consistency of the product.
• To ensure a clean, neat, and organized working area.
• To ensure HACCP is implemented and practiced.
• To ensure that food wastage control is being followed.
• To handle and report any accident to your immediate supervisor.
• Respond properly in any hotel emergency or safety situation.
• To follow proper uniform procedures.
• To perform other tasks or projects assigned by hotel management or supervisor.
  

Skills & Qualifications

• Prior experience in a 5-star hotel, particularly in the Banquet Department, resort experience is a plus. Experience in high-end, large-scale operations will be a benefit.
• Experience working with mini desserts and bite-sized treats, specifically for events such as coffee breaks, banquets, and other small service items.
• Solid understanding of food safety and having a HAACP Level 1 certificate at a minimum.
• Good communication is essential for coordinating with the team, guests, and management.
• Team player, capable of working well with colleagues in a high-pressure environment.
• Ability to maintain high standards while working under pressure, especially during busy events.

Desired candidate profile

1. Food Preparation & Cooking

• Ingredient Preparation: Prepare ingredients for cooking, such as chopping vegetables, marinating meats, and prepping sauces. This is a core function that requires attention to detail and consistency.
• Cooking: Prepare and cook food in accordance with the menu specifications, ensuring that dishes are presented to the highest standard.
• Station Management: Work in a specific station of the kitchen (e.g., grill, sauce, pastry, or pantry), ensuring that all dishes for that section are prepared and served on time.
• Plating & Presentation: Plate dishes with a focus on visual appeal and presentation, adhering to restaurant standards. Ensure that each plate is consistent in quality, portion size, and aesthetic.

2. Quality Control

• Consistency: Maintain consistency in the preparation and presentation of dishes across each shift. Ensure that all dishes meet the quality standards set by the head chef.
• Taste & Flavor: Constantly taste and adjust seasoning, sauces, and cooking times to ensure optimal flavor. Ensure that all dishes are properly seasoned and balanced.
• Portion Control: Ensure that portion sizes are correct according to the menu specifications and avoid wastage by following proper portioning procedures.

3. Kitchen Operations & Safety

• Hygiene & Cleanliness: Adhere to strict hygiene, cleanliness, and safety protocols at all times. Ensure that the kitchen and cooking stations are clean, sanitized, and organized.
• Food Safety: Follow proper food safety procedures, including the correct storage and handling of food, particularly raw ingredients like meat, seafood, and dairy.
• Equipment Maintenance: Use kitchen equipment and tools responsibly. Ensure that all kitchen equipment is maintained and cleaned according to safety and cleanliness guidelines.

4. Teamwork & Collaboration

• Supporting Senior Chefs: Assist the Chef de Partie and Sous Chef in the execution of dishes and day-to-day kitchen operations. Take direction and learn from more senior members of the kitchen brigade.
• Collaboration with Kitchen Staff: Work closely with other members of the kitchen team, including commis chefs, kitchen porters, and front-of-house staff, to ensure smooth operations and service delivery.
• Training & Mentorship: As you gain experience, assist in training more junior team members (such as Commis Chefs) by showing them proper techniques and kitchen practices.

5. Menu & Recipe Execution

• Following Recipes: Ensure that all dishes are prepared according to the recipes, portion sizes, and presentation guidelines provided by the chef. Keep up to date with any menu changes and ensure those are implemented.
• Creative Input: While this is usually a junior position, some Demi Chefs are encouraged to contribute ideas to the menu or offer suggestions for improvement. They might have the opportunity to assist in developing new dishes or seasonal specials.

6. Inventory & Stock Control

• Stock Management: Keep track of inventory in your section, ensuring that ingredients are used efficiently and wastage is minimized. Alert the Chef de Partie or Sous Chef when supplies are running low.
• Ordering Ingredients: Depending on the size of the kitchen, Demi Chefs may help with ordering ingredients or ensuring the correct stock levels are maintained.

7. Work Under Pressure

• Time Management: Work efficiently, particularly during service times, ensuring that orders are completed on time and dishes are delivered promptly. In a high-pressure environment, this means managing multiple tasks simultaneously without compromising quality.
• Handling Stress: Be able to work calmly under pressure, especially during busy service periods, managing stress and staying focused on producing quality dishes.