Job Summary:

A Chef de Partie job is not an entry-level position, and is obtainable only after a chef has gained considerable experience working in kitchen at a lower level. This is an important job in any kitchen that comes with a lot of independence.

A Chef de Partie is responsible for all culinary dishes that are prepaapply-d in their section. Because of this, a successful Chef de Partie must be very knowledgeable about his or her speciality, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Chef de Partie must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef.

Main Duties and Responsibilities:

·  To ensure that the quality levels of kitchen production and presentation is maintained at its highest levels at all times.

·  To ensure that the kitchen and working areas are thoroughly clean at all times

·  To presents oneself in a way that enhances the overall guest experience, by adding life and energy into the kitchen

·  To ensure that all mise-en place is correctly prepaapply-d prior to commencing of service.

·  To demonstrate excellent product knowledge of all food.

·  To participate in the service of any special functions or events organised by the LEEN’S.

·  To coordinate functions and activities with F&B department.

·  To establish and maintain smooth work relationships in the kitchen

·  To ensure that the food cost is maintained at all times

·  To conduct regular check on all food product for any expiapply-d item

·  To ensure labeling of dates are labeled on products according to requirements.

·  To ensure that equipment is cleaned, when necessary or according to their schedules.

·  To maintain and create a working environment that reflects a sense of place.

·  To continuously train and motivate all subordinates to ensure the LEEN’S standards are maintained.

·  To assist supervisors in generating work schedules for kitchen personnel, according to forecasted demand and requirements

·  To delegate responsibilities to staff and ensure tasks are completes on a timely manner

·  To handle guests complaints in a professional manner

·  To ensure disciplinary actions are taken, when necessary, according to the LEEN’S policies

·  To attend all trainings carried out by the Head chef

·  To handle any guests complaints in a professional manner.

·  To perform any special duties, as directed by a superior.

·  To maintain the highest level of personal hygiene and grooming at all times, as per standard.

·  To ensure all tasks assigned by superiors are completed on time.

·  To ensure that all channels of communication are respected and information is disseminated to the correct receivers.

·  To ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.

·  To ensure that a safe, hygienically fit working environment is maintained at all times and reports any concerns of faults immediately to the immediate supervisor.

·  To exhibit an outstanding knowledge of LEEN’S

·  To attend monthly communication meetings.

·  To attend daily briefing before each service.

·  To ensure that all fixed assets and equipments are well maintained.

·  To demonstrate interest, goals and objectives of LEEN’S brand

·  To ensure all activities are carried out honestly, ethically and within the parameters of the U.A.E. law.

Job Details

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