[{{ $ctrl._job.status.name | translate}}] Chef De Partie - Arabic Kitchen - Jumeirah Creekside Hotel
Jumeirah Group

Publiée

Description du poste

 

About Jumeirah & the Hotel:

 

At Jumeirah, we are committed to encouraging and developing our colleagues in world class environments. We value diversity and provide equal opportunities, employing over 14,000 colleagues from over 140 different countries including locations in Asia Pacific, CIS, Central Asia, Western and Eastern Europe, South America, Africa and the Middle East.

 

We want you to do well from the beginning, so we’ll give you every chance to impress during the recruitment process. We promise our colleagues a warm welcome and will help you feel part of our Jumeirah family from day one. You can rely on us to support you as you settle into your journey with us and make Jumeirah ‘Your Place to Shine’.

 

Jumeirah Creekside Hotel is a contemporary lifestyle hotel located 2km from Dubai International Airport in the heart of old Dubai. Set in landscaped grounds overlooking Dubai Creek, the hotel offers 292 rooms and suites, 21 meeting rooms, four restaurants, an award-winning spa and access to sports and leisure complex, The Aviation Club. Designed from the outset to connect the hotel to the region’s vibrant arts and cultural heritage, Jumeirah Creekside Hotel houses one of Dubai’s largest art collections – a specially commissioned collection of 482 pieces by 52 artists with roots from the Middle East. Rooted in the cultural and cosmopolitan essence of Dubai, the property combines comfort and unrivalled connectivity with true Arabian hospitality for the ultimate business and leisure experience. 

 

 

 

 

 

 

 

About the Job:

 

An opportunity has been arisen for Chef de Partie (Arabic Kitchen) position to join the Main Kitchen team in Jumeirah Creekside Hotel.

 

The main duties and responsibilities of this role:

  • To have a complete understanding of, and adhere to the company’s policy relating to “What we expect “policies in our Navigator Handbook.
  • To train, develop the Culinary colleagues, according to the monthly training plan, JD Power report “comment cards”, hygiene reports and any other highlighted areas for fine tuning/development that would benefit the department.

  • The provide performance feedback and discuss any areas for fine tuning/development – and highlight areas of strength to colleagues in the absence of the Chef de Cuisine.

  • To report accidents and sickness in the log Book and to report any such incidents immediately to the Chef de Cuisine, with clear and concise updates if required.

  • To inform and keep the Chef de Cuisine up-to-date on challenges and irregularities and recommend courses of action.

  • To respond to change positively, in the departmental function as dictated by the industry, company or hotel.

  • Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them.

  • To assume full responsibility in the absence of the Sous Chef, Chef de Cuisine.

  • Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation.

  • To be an ambassador of Lateral service for the team.

  • To have a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices.

  • To have a complete understanding of, and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices.

  • To have a complete understanding of, and adhere to the culinary standards relating to recipes, preparation methods and plating standards in your outlets.

  • To liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges

  • To assist the Chef de Cuisine communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details ,and follow up.

  • To expedite orders on the line.

  • To identify and request assistance if required, prior to any breakdowns occurring.

  • To supervise all colleagues during the set-up, service and breakdown for each meal period.

  • To follow all control and key procedures

  • To assist the storeroom Receiving Clerk in reviewing the quality of goods received.

  • To perform daily storeroom inspections of all walk-in refrigerators, reach ins to ensure that proper rotation of food is adhered to.

  • Ensures that all the required food transfers are completed to the appropriate outlet/department.

  • To verify that all scheduled staff is present and signed-in.

  • To assume a professional interest & responsibility for the quality of food prepared in the employee dining room, and assistance for the team if required.

  • To take a professional interest and responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.

  • Ability to perform job functions with attention to detail, speed and accuracy.

  • Ability to prioritize, organize, delegate work and follow through with  assigned tasks

  • Ability to be a clear thinker, remain calm and resolve problems using good judgment.         

  • Ability to work well under pressure of meeting production schedules and timelines of food displays

  • Ability to handle multiple tasks at one time while maintaining a high level of professionalism.

  • Ability to work well with others in a team environment.

  • Contribute to the growth and success of the team.

  • Ability to maintain a clean, neat and organized work environment

  • Ability to follow recipes, to increase or decrease recipe as needed.

  • Good knife skills

  • Can season food properly

  • Can properly follow all processes that are in place

  • Can communicate with all internal customers efficiently. {stewarding, service staff}

  • Can fill out all requisitions properly

  • Properly rotate product in walk in cooler.

  • Maintain and strictly abide by Dubai Municipality regulations

  • Can organize and set up work station fast and efficiently.

  • Ensures that all the required food transfer are completed to the appropriate outlet/department

  • All pre-opening tasks and responsibilities as per pre-opening plan but not limited to pre-opening plan – if applicable.

  • Any other duties as may reasonably be requested by the management team including assistance for large events or hotel functions.

About You:


The ideal candidate for this position will have the following experience and qualifications:

  • Minimum 2 years’ experience as Chef de Partie (Arabic Kitchen).
  • High school diploma or equivalent vocational training certificate.
  • Ability to compute basic mathematical calculations.
  • Solid International Culinary experience.

  • Working with multi-cultural teams.

  • Ability to communicate in English with guests, co-workers and management to their understanding   


About the Benefits:

 

We offer an attractive tax-free salary, paid in Dirhams (AED), the local currency of the UAE. In addition, we offer generous F&B benefits, reduced hotel rates across our properties globally, excellent leave and health care package, flights home, accommodation, life insurance, functional incentives and other employee benefits making the role attractive to high performers and any applicant looking for a career with one of the most luxurious brands in the hospitality industry.

Profil recherché

See description

Contrat
Temps plein
Lieu
Dubai, Émirats arabes unis
Département
Restauration cuisine
Langues
Anglais
Début
Dès que possible
Durée du contrat
Indéfini

Jumeirah Group

JUMEIRAH™ Hotels & Resorts are regarded as among the most luxurious and innovative in the world and have won numerous international travel and tourism awards.

The company was founded in 1997 and currently operates 20 hotels in 7 countries. Jumeirah’s promise of STAY DIFFERENT™ delivers imaginative and exhilarating experiences in culturally connected environments offering a thoughtful and generous service.

In line with this promise, the individuality of the Jumeirah portfolio is unmistakable, encompassing Jumeirah at Etihad Towers in Abu Dhabi; the world renowned Burj Al Arab Jumeirah, the world’s most luxurious hotel and recognised as the symbol of Dubai, Jumeirah Beach Hotel, Jumeirah Creekside Hotel, Jumeirah Emirates Towers, Jumeirah Zabeel Saray and Madinat Jumeirah in Dubai; Jumeirah Messilah Beach Hotel & Spa in Kuwait; Jumeirah Dhevanafushi and Jumeirah Vittaveli in the Maldives; Jumeirah Himalayas Hotel in Shanghai; Jumeirah Frankfurt in Germany; Jumeirah Port Soller Hotel & Spa in Mallorca, Spain; as well as Jumeirah Carlton Tower and Jumeirah Lowndes Hotel in London.

Jumeirah Group also manages two five-star luxury serviced residences: Jumeirah Living World Trade Centre in Dubai and Grosvenor House Suites by Jumeirah Living in London; Talise, our spa brand; Jumeirah Restaurants, our restaurant division; the thrilling Wild Wadi Waterpark; and the Emirates Academy of Hospitality Management.

Whenever you stay with us or use any of our services, our aim is for you to come away with a sense of the Jumeirah spirit - a genuinely caring and personal service. In our own words, to STAY DIFFERENT™.

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