Demi Chef de Partie – Italian
RAFFLES RAFFLES DOHA Location Doha, Ad Dawḩah, Qatar Category Culinary RAFFLES Posted Date 22/05/2022
Job Start Date :
01/07/2022 Job Type Permanent Full-Time JOB DESCRIPTION Scope and Objectives This position is responsible for training the juniors at the appointed section in preparing & delivering consistently high-quality food. Observing all standards as set by the hotel and regulated by local authorities, ensuring all hygiene, cost controls systems are followed & maintained. Grooming Our appearance is a statement of who we are. Our grooming should create a professional image at work that is why our every team member needs to follow the grooming standards at all the time. Key Interactions Internally * Food & Beverage * Catering sales * Engineering * Talent & Culture * Stewarding * Purchasing * Housekeeping Externally * Guests * Suppliers * Vendors Primary Responsibilities * Preparation of food, cooking, quality control, cutting & HACCP * Maintain daily mis-en-place (MEP) and prepare ingredients * Lead by example, inspect & clean food preparation areas, ensure safe personal hygiene & sanitary food-handling practices, HACCP, labelling & FIFO/FEFO practices, hygienic handling & storage of equipment & utensils * Check the taste, temperature & visual appeal of food items prepared to ensure that the quality & portion are consistent & as per specifications set out * Ensure the highest standards and consistent quality in the daily preparation * Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating * Strict adherence to purchasing procedures * Keep up to date with the new products, recipes and preparation techniques * Have full knowledge of all menu items, daily highlights and promotions * Adhere to recipes and stock management * Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to Other Responsibilities * Be well versed in hotel fire & life safety/emergency procedures * Apply necessary precautions with regards to the hotel food safety & hygiene standards (HACCP) * Attend all briefings, meetings and trainings as assigned by management * Maintain a high standard of personal appearance & hygiene at all times * Perform other reasonable duties assigned by the assigned by the Management * Establishing & maintaining effective inter-departmental working relationships * Actively share ideas, opinions & suggestions * Efficiency in preparations & execution * Acquire culinary knowledge & skills to grow as a junior sous chef * Guide & train the junior colleagues on a daily basis to ensure high motivation and productive working environment Main Complexity/Critical issues in the Job * Multi-tasking * Delivery of high quality product on a consistent basis * Cleanliness of work area * Practice strict control on food portioning & wastage, thereby ensuring gross food profitability Span of Control Nature Amount Food hygiene
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