About the role
As a Chef De Partie you are responsible to support the senior chefs during the assigned shift to ensure smooth production and operation. Required to plan the operation of the section within the shift with regards to planning of manpower and scheduling of daily operations. Supervises the Commis Chefs during an assigned shift, to ensure that all preparations are as per production plan and all meals are prepared as per standard recipes and within HACCP (Hazard Analysis Critical Control Point) guidelines.
Responsibilities
- Ensure that dishes are prepared and cooked in his section according to company standard recipes and specifications.
- Ensure that store stocks are rotated and controlled within the kitchen without any wastage.
- Ensures that raw materials are utilized cycle wise within a minimum waste and maximum yield.
- Implementing the designed menu and ensure that every detail is in line customer specifications and quality.
- Check that hygiene and grooming standards are being followed by the entire junior staff.
- Provide proper and clear handover between the assigned shifts to peers.
- To adhere to all company procedures in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times and to ensure that all records of such are updated and kept.
- Cross check the prepared and dished out meals for taste, texture, quality and quantity before leaving the kitchen.
- Coordinate and monitor the team to ensure smooth operations, maintain the food productivity in the section.
- Checks the quality of Raw Materials required in the kitchen and highlight any issue to the Sous Chef immediately.
- Maintains department log book and ensure all relevant information are captured in line with compliance requirements.
- Escalates all damages or loss immediately to the appropriate department.
- Assist other sections in emergency cases and staff shortages base on department Head and Chef on duty advice.
- To Maintain Daily Chiller Check list record and to maintain FIFO (First IN First Out) policy and procedures.
- To be fully aware about legal requirements regarding the work place such as health and safety, hygiene, fire prevention and evacuation.
- Perform other department duties related to his/her position as directed by the Head of the Department.
Qualifications
About you
Bachelor’s Degree or Equivalent with Minimum 1 years of job-related experience. High School Qualification / Vocational Qualification /Diploma or Equivalent (Type of Diploma Based on Role) with Minimum 2 years of job-related experience.
Essential
- Knowledge of the full Menu Cycles, Uplifts, Sectors, Equipment’s and flight details.
- Good working knowledge about Food and Beverages.
- Basic Food hygiene and HACCP (Hazard Analysis Critical Control Point) skills.
- Fluent in reading, writing, speaking English.
- Must be keenly aware of new trends and directions in the fine dining service industry.
- Computer literate.
- Planning and supervisory skills.
- Logical approach.
- Must possess outstanding interpersonal communication skills.
Application Guidelines
Employees must submit applications through internal vacancies portal (via GEMS) only.
Please see below for all eligibility and requirements for internal applications and please note that any applications not meeting the criteria will not be processed.
·All internal candidates can only have three active applications at any point in time.
·All internal candidates must have completed a minimum 10 months in their current role in order to apply for a new role.
·All internal candidates with an active final warning letter will be automatically disqualified from the recruitment process.
· If you are a Deck Crew (Qatar Airways & Qatar Executive) candidate, you would require a NOC to apply for this role.
