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Chef de Partie Assistant

1 week ago

Jeddah, Makkah Province, Saudi Arabia The First Group Full time
About Your Role at Silver Sands Beach

We are seeking a skilled and experienced Demi Chef de Partie to join our culinary team at Silver Sands Beach. As a key member of our team, you will play a vital role in upholding our high standards of culinary excellence.

Your responsibilities will include assisting the Chef de Partie in overseeing a designated section of the kitchen, ensuring all food is prepared and cooked according to the hotel's standards, and supervising junior kitchen staff. You will also be responsible for maintaining cleanliness and organization in your section, adhering to food safety and hygiene standards.

Key Responsibilities:
  1. Assist the Chef de Partie in overseeing a designated section of the kitchen, such as the grill, sauté, or pastry section.
  2. Ensure all food is prepared and cooked according to the hotel's standards and recipes.
  3. Supervise and coordinate the activities of Commis chefs and kitchen assistants working in your section.
  4. Prepare and cook menu items, ensuring consistency in quality and presentation.
  5. Assist in the preparation of mise en place (preparation of ingredients) for the section.
  6. Follow recipes accurately and adjust seasoning, cooking times, and presentation as required.
  7. Ensure that all dishes are prepared to the highest standards of quality and presentation.
  8. Monitor portion sizes and waste to ensure cost control and consistency.
  9. Regularly taste dishes to ensure quality and adjust as needed.
  10. Maintain cleanliness and organization in your section, adhering to food safety and hygiene standards.
  11. Ensure that all kitchen equipment in your section is clean, well-maintained, and in good working order.
  12. Participate in the regular cleaning and sanitizing of the kitchen and storage areas.
  13. Assist in managing inventory for your section, including ordering, receiving, and storing ingredients.
  14. Ensure proper stock rotation (FIFO) to minimize waste and maintain freshness.
  15. Report any shortages or quality issues to the Chef de Partie or Sous Chef.
  16. Train and mentor junior kitchen staff in your section, providing guidance and feedback.
  17. Assist in the development of new dishes and menu items, contributing ideas and suggestions.
  18. Continuously develop your culinary skills and knowledge through on-the-job experience and training.
  19. Work closely with other sections of the kitchen to ensure smooth and efficient service.
  20. Communicate effectively with the Chef de Partie, Sous Chef, and other kitchen staff to coordinate tasks and manage workflow.
  21. Participate in kitchen meetings and contribute to a positive team environment.
  22. Ensure that all dishes served meet the hotel's standards and exceed guest expectations.
  23. Assist in the preparation and plating of dishes during service times, ensuring timely and efficient delivery.
  24. Respond to guest feedback and make adjustments as necessary to improve the quality and presentation of dishes.