Demi Chef de Partie – Sushi

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The Role

Under the general guidance and supervision of the executive chef, and within the limits of established Swissôtel policies, assists in the overseeing and directing of all aspects of the hot meal production.

Key Deliverables and Responsibilities

Planning & Organizing:

1. The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing & manpower planning.
2. The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Partie or Senior Chef on duty.
3. The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.

Operations:

1. The ability to motivate, supervise and be a role model for employees to follow and learn from.
2. The ability to run the day to day operation of any area of the kitchen in the absence of Chef de Patrtie or senior Chef on duty.
3. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
4. The ability to distribute work equally to employees and follow up instructions as per hotel standards.
5. The ability to expedite the “food pass” for a la carte restaurants.
6. The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests
7. The ability to discipline and ensure the quality of employee’s work in the absence of a senior Chef.
8. The ability to act as a liaison between the Executive Chef,
9. https://careers.accor.com/global/en/job/demi-chef-de-partie-sushi-specialty-cold-kitchen-in-swissotel-al-murooj-dubai-dubai-united-arab-emirat-jid-113163