Job Opportunities in United Arab Emirates
September 19, 2024
TRU BOUTIQUE CAFE
Al-Ayn
FULL TIME
Chef de Partie
responsibilities:
Food Preparation: Prepare and cook dishes according to established recipes and quality standards. Ensure consistency in taste, presentation, and portion sizes.
Station Management: Oversee a specific section or station in the kitchen, such as sauté, grill, pastry, or appetizers. Ensure that all equipment and ingredients are ready and in good condition for service.
Supervision: Supervise and train kitchen staff assigned to the section. Provide guidance and support to junior chefs and kitchen assistants.
Quality Control: Monitor food quality and presentation to ensure it meets the restaurant's standards. Taste dishes and make necessary adjustments as required.
Menu : Collaborate with the Head Chef or Sous Chef in developing and testing new menu items for the section. Suggest improvements and innovations.
Inventory Management: Assist in inventory management for the section, including ordering ingredients, maintaining stock levels, and minimizing waste.
Health and Safety: Ensure compliance with food safety and sanitation regulations. Maintain a clean and organized work area. Adhere to safety protocols.
Speed and Efficiency: Work efficiently to meet service demands during peak hours while maintaining quality. Manage cooking times effectively.
Communication: Maintain open communication with the kitchen team and front-of-house staff to ensure a smooth flow of orders and timely service.
Problem Solving: Address any issues or problems that arise during service, such as equipment malfunctions or ingredient shortages.
Requirements:
Application Question(s):
Food Preparation: Prepare and cook dishes according to established recipes and quality standards. Ensure consistency in taste, presentation, and portion sizes.
Station Management: Oversee a specific section or station in the kitchen, such as sauté, grill, pastry, or appetizers. Ensure that all equipment and ingredients are ready and in good condition for service.
Supervision: Supervise and train kitchen staff assigned to the section. Provide guidance and support to junior chefs and kitchen assistants.
Quality Control: Monitor food quality and presentation to ensure it meets the restaurant's standards. Taste dishes and make necessary adjustments as required.
Menu : Collaborate with the Head Chef or Sous Chef in developing and testing new menu items for the section. Suggest improvements and innovations.
Inventory Management: Assist in inventory management for the section, including ordering ingredients, maintaining stock levels, and minimizing waste.
Health and Safety: Ensure compliance with food safety and sanitation regulations. Maintain a clean and organized work area. Adhere to safety protocols.
Speed and Efficiency: Work efficiently to meet service demands during peak hours while maintaining quality. Manage cooking times effectively.
Communication: Maintain open communication with the kitchen team and front-of-house staff to ensure a smooth flow of orders and timely service.
Problem Solving: Address any issues or problems that arise during service, such as equipment malfunctions or ingredient shortages.
Requirements:
- Proven experience as a Chef de Partie or a similar role in a professional kitchen.
- Culinary degree or relevant culinary certifications.
- Knowledge of various cooking techniques and cuisines.
- Strong leadership and organizational skills.
- Attention to detail and a passion for culinary excellence.
- Ability to work under pressure in a fast-paced kitchen environment.
- Knowledge of food safety and sanitation regulations.
Application Question(s):
- how many years of food truck or coffee shop experience
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