Chef De partie Arabic

1.1.1 Supervising, coordinating and participating in the preparation of mise en place cooking for all F&B outlets.

1.1.2 Controls freshness, preparation techniques and storage of goods used.

1.1.3 To check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene.

1.1.4 To assist the Chef de Cuisine in composing new recipes and menu ideas.

1.1.5 Order and turnover of products in his section through daily inventory lists.

1.1.6 Controls cooking procedures, portioning, garnishing and presentation of all dishes.

1.1.7 Keeps effective contacts with colleagues of other departments.

1.1.8 Is involved on other tasks and cooperates in special projects when required.

1.1.9 Sets up work rosters of his section in consultation with the Sous-Chef.

1.1.10 Allocates different tasks according to the mise en place list.

1.1.11 To consistently provide and maintain the highest standard of guest care and service.

1.1.12 To maintain a high standard of personal hygiene and grooming at all times.

1.1.13 To ensure that your designated uniform is worn well pressed and in a good state of repair.

1.1.14 To familiarize yourself with the Rixos Marina Abu Dhabi Performance & Product Standards and to be able to demonstrate their application consistently.

1.1.15 To have a good knowledge of all Rixos Marina Abu Dhabi facilities and be able to answer guest questions in a quick, polite and helpful manner.

1.1.16 To handle any guest complaints or problems promptly and to ensure that all resolved/unresolved incidents are reported to the Sous-Chef or Chef de Cuisine.

1.1.17 To act on your responsibilities for Health and Safety at work.

1.1.18 To demonstrate a working knowledge of fire prevention and to follow the

1.1.19 Restaurant evacuation plan on hearing the alarm.

1.1.20 To be security conscious with respect to guest, staff and Rixos Marina Abu Dhabi property/welfare and to report suspicious circumstances to your Sous-Chef or Chef de Cuisine.