شيف قسم أول – المطعم المفتوح طوال اليوم

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As a Chef de Partie, you’re not just overseeing the preparation of high-quality dishes – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Responsibilities

Here's what you'll do during a typical day:

ESSENTIAL FUNCTIONS

• Take a lead role in the preparation, cooking, and presentation of dishes according to recipes and standards.
• Ensure the quality, taste, and presentation of dishes meet the established standards before they are served to guests.
• Supervise and train Commis Chefs and kitchen assistants, delegating tasks and providing guidance as needed.
• Assist in monitoring and managing inventory levels for ingredients and supplies, notifying superiors of any shortages or discrepancies.
• Contribute ideas and suggestions for new menu items or improvements to existing dishes, based on culinary expertise and guest feedback.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Assist in the proper care and maintenance of kitchen equipment, ensuring cleanliness and functionality.

• Adhere to food safety and sanitation procedures, maintaining cleanliness and organization in work areas.

Qualifications

What It Takes to Make the Stay

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Culinary skills and knowledge of cooking techniques.
• Attention to detail and ability to multitask in a fast-paced environment.
• Effective communication and teamwork skills.
• Knowledge of food safety and sanitation regulations.