Demi Chef de Partie

2 weeks ago

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

**Job Location**:
NEOM

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

- Completes responsibility of food preparation for meal periods. Sound technical knowledge of food preparation using various raw ingredients & meat products like beef, poultry, fish, seafood & lamb.
- Ability to produce a wide variety of Salads, Stocks/Soups & Sauces, Main Courses & basic baked products.
- Ability to produce a wide variety of cold & hot offerings and basic ability to do butchery for the same.
- Ability to plan & execute basic festive menus & exposure to basic Italian cuisine is also essential. Knowledge of basic Indian /Chinese cuisine is mandated.
- Ensures best hygiene practices, cleaning of storage facilities in the section.
- Strictly follows recipes and production schedules and ensuring proper utilization.
- Responsible for proper storage and labeling procedures based on HACCP standards.
- Ensures detailed cleaning processes and perfect order in the section following the established food safety standards.
- Thorough knowledge of the establishment’s facilities and personnel involved.
- Good knowledge of food service techniques and menu contents.
- Strictly adheres to all recipes, methods, and instructions from supervisor.
- Maintains correct preparation and presentation of a consistent level for all food items prepared.
- Ensures that mise-en-place is completed prior to service.
- Adapts and responds to different shift patterns and section needs.
- Responds maturely to any given situation without hesitation.
- Reports all important issues back to senior chef.
- Keeps equipment’s and utensils clean and hygienic, report any faulty, broken, or damaged equipment immediately to senior management.
- Maintains detailed understanding of the use of all electrical and mechanical equipment in the kitchen and observe the safety precautions when handling them.
- Ensures proper use and cleaning of equipment in order to prolong serviceability and prevent damage.
- Practices economy where food, paper supplies, electricity and water are concerned.
- Reports any sickness immediately to a senior chef.
- Shows alertness, vigilance, and attention to detail of all work.
- Aware of the company fire and safety and emergency procedures.
- To be proactive in self-development.
- 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.
- Controlling any process that they believe does not meet the required quality standards.
- Informing their direct supervisor as soon as possible to ensure that the appropriate corrective action is taken.
- Immediately report any unsafe or unhealthy condition to his line manager.
- Report any incident that could affect the health, or which has caused or can cause an injury to his line manager immediately.
- 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**:

- Minimum 3 years’ experience in a 4/5 Star Hotel or a Catering Company of repute in the hot or cold kitchen section.

Should be experienced in a high-volume environment, excellent knowledge of basic food hygiene and possess the ability to read and execute recipes.

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

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