Chef de Partie - Doha, دولة قطر - Vogue Hospitality

Vogue Hospitality
Vogue Hospitality
شركة تم التحقق منها
Doha, دولة قطر

منذ أسبوع

Aisha Al-Thani

تم النشر بواسطة:

Aisha Al-Thani

مسوّقة للمواهب لبيبي
وصف
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Chef de Partie Duties and Responsibilities:_

  • Menu ingredients knowledge in the food cost, inventory, studying recipes, set u menu preparing high
- quality dishes.

  • Knowledge of food safety.
  • Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
  • Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
  • Coordinates daily tasks with the Sous Chef.
  • Responsible to supervise junior chefs or commis.
  • Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
  • Ensure that the production, preparation and presentation of food are of the highest quality at all times.
  • Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
  • Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
  • Full awareness of all menu items, their recipes, methods of production and presentation standards.
  • Follows good preservation standards for the proper handling of all food products at the right temperature.
  • Operate and maintain all department equipment and reporting of malfunctioning.
  • Ensure effective communication between staff by maintaining a secure and friendly working environment.
  • Establishing and maintaining effective interdepartmental working relationships.
  • Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
  • Personally responsible for hygiene, safety and correct use of equipment and utensils.
  • Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
  • Checks periodically expiry dates and proper storage of food items in the section.
  • Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
  • Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
  • Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
  • Daily feedback collection and reporting of issues as they arise.
  • Assess quality control and adhere to hotels service standards.
  • Carry out any other duties as required by management.
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Requirements:_

  • College graduate Management & Culinary Arts.
  • Certificate of HACCP
  • Computer Literate.
  • 5 years related experience.

Salary:
QAR4, QAR5,000.00 per month
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