Chef de Partie

6 months ago


المملكة العربية السعودية, Saudi Arabia Tamimi Global Co Ltd Full time

**Job Location**:
NEOM

**Major responsibilities of a Chef De Partie are**:

- Ensures all food is prepared fresh and is of the highest quality.
- Ensures the correct preparation and presentation of dishes in accordance with menu cards and produced on a consistent basis.
- Strictly adheres to all recipes, methods, and instructions from supervisor.
- Consistently checks temperatures in foods and follows proper procedures in regards chilling, re-heating, and holding food.
- Checks outlet upon arrival to determine status of outstanding safety, or equipment issues.
- Checks outlet prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling.
- Responsible for accuracy in daily inventories and requisitions.
- Assists the Exe. Chef in controlling and analyzing on an on-going basis, the following:

- Quality levels of production and presentation, including employee cafeteria.
- Guest Satisfaction.
- Merchandising and promotions.
- Operating, Payroll, Food costs per budget.
- Sanitation, Cleanliness and Hygiene.
- Food photo sessions for all new menus - set standard.
- Maintenance of recipe cards for all menu items.
- Staff attendance, rosters.
- Supervises and controls the kitchen to meet work requirements.
- Assists Senior Chefs with inspections of physical of kitchen areas including cold rooms and equipment.
- Assumes responsibilities of the Sr. Chef de Partie in his absence.
- Assists in the preparation and testing of outlet and promotional menus following the guidelines: Requirements, trends, recipes, potential cost, and availability.
- Maintains and keeps up to date training record.
- Ensures team members are informed about new procedures, special events in the company, daily functions, and food cost...
- Ensures hygiene and sanitation, all precautions on Fire, Health and Safety are taken in the kitchen and that all employees are well trained in this aspect.
- Display good time management techniques with proper planning and control.
- Strives to continuously improve flow of production.
- Checks regularly perishable food items received for quantity and quality standards.
- Assists Sous Chef in the planning & ordering of food stock in accordance with the volume of business.

Performs related duties and special projects as assigned.

**Key Accountabilities & Activities**:

- Identifying actual potential problems, near misses relating to QHSE in the delivery of the products and services.
- Identifying opportunities for improvement which may improve the service, make a job safer, improve protection of environment or enable a task to be performed more efficiently.
- Identifying actual potential problems, near misses relating to HSEQ in the delivery of the products and services.
- Identifying opportunities for improvement which may improve the service, make a job safer, improve protection of the environment or enable a task to be performed more efficiently.
- Ensuring a clean, tidy workplace always through adequate supervision.
- Ensuring that the appropriate correction action is taken to ensure that the services are performed at a consistently high standard in accordance with both the Compass Standards and the expectations of our customers and clients and with risk as low as reasonably practicable.
- Complying with NEOM IMS standards that include ISO 22000:2018; 45001:2018; ISO 14001:2015 & ISO 9001:2015 as appropriate.
- To attend meetings and training courses as required.
- Included in these duties, you are required to perform any other reasonable tasks requested by the line manager.

**Knowledge, Skills, and Experience**:

- Excellent Knowledge of Food Safety and Hygiene Management / HACCP standards.
- Knowledge of various styles of cuisines (Indian, Arabic & Continental), creative with recipe / menu planning and quality driven with outgoing personality, adaptable and enjoying direct guest contact.
- Five-star international properties experience and at least 2 years’ experience in a similar position and know-how of multiple cuisine styles.

Leadership skills in guiding a brigade of 20 cooks.

**Qualifications**:
Trade certificate in Food production or apprenticeship in a recognized hotel or catering company/ School certificate


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