Chef De Partie

<div><h3>Position Title</h3><p>We are searching for our client, a global Hotels company, a<b>Chef De Partie</b>to join their business in<b>Saudi Arabia.</b></p><h3>Position Type</h3><p>Permanent</p><h3>Start Date</h3><p>ASAP</p><h3>Location</h3><p>Riyadh, Saudi Arabia - onsite work</p><h3>Contact</h3><h3>Description</h3><p>Assist Sous Chef in establishing and maintaining the highest standard of product and generate profits, within the kitchen and other areas. To organize and set up the assigned section efficiently to increase speed and maximize productivity. Conduct training as per the training plan.</p><h3>Responsibilities</h3><h3>Operational</h3><ul><li>Take complete responsibility of the outlet in the absence of the Sous Chef</li><li>Inspect food stores and implement proper storage to avoid wastage and follow FIFO.</li><li>Supervise and administer the entire section’s operation to ensure correct procedures are adhered to in daily food preparation</li><li>To have complete understanding of Leela environment, safety and hygiene policy</li><li>Monitor the quality of the food as per Leela standard recipes in à la carte and buffet set-up.</li><li>Ensure all staff have a high level of product knowledge so as to explain services and facilities to clients as required.</li><li>Ensure associates maintain complete familiarity with safety, current first aid, and fire emergency procedures.</li><li>Ensure all equipment is functioning and serviced regularly.</li><li>Encourage team members to notify any equipment or lighting failure immediately, to expedite repairs / replacement.</li><li>Ensure associates fill out a Maintenance Request Form and send directly to Maintenance for all repairs and servicing.</li><li>Ensure a high level of cleanliness is maintained in all kitchens and heart of the house areas.</li><li>Insist on personal hygiene, cleanliness and grooming.</li><li>Give recommendations for promotions within the department.</li><li>Implement opportunities for quality team building.</li><li>Attend regular briefings conducted by Sous Chef to involve associates in aspects of decision making.</li><li>Encourage creativity and initiative.</li><li>Ensure that all associates under your supervision are fully aware of the hotel rules and that these rules are implemented and carried out to the highest standards required. In the event of abuse of rules, necessary disciplinary action will be enforced.</li></ul><h3>Food Quality and Safety</h3><ul><li>Ensure compliance with food safety and sanitation standards, local health regulations, and industry best practices.</li><li>Establish and enforce standard operating procedures for food handling, storage, and preparation.</li><li>Conduct regular inspections and audits to maintain the highest level of food quality, hygiene, and safety.</li><li>Passion to grow&develop - Feel encouraged and reinforced by own success</li><li>Approach tasks with courage and self-confidence</li><li>Trusts and shows confidence in others: delegates effectively</li><li>Remain professional and constructive in extraordinary situations</li><li>Show good self- and time management.</li></ul><h3>General</h3><ul><li>Demonstrate working knowledge of all tasks within the area of responsibility.</li><li>To be constantly on alert for new products which may improve the quality of food or lower the food cost.</li><li>Demonstrate compliance with legislated health and safety requirements in the workplace.</li><li>Initiate action to correct a hazardous situation immediately if it occurs and notify relevant associates of potential danger.</li><li>Ensure associates maintain complete familiarity with safety, current first aid, and fire emergency procedures.</li><li>Embrace and practice the company’s legacy values and competencies in all, team, and stakeholder interactions, acting as a role model for the desired culture and behaviors.</li></ul></div>#J-18808-Ljbffr