Chef de Partie

RAFFLES Bahrain - Chef de Partie

• Control the section for which responsible. Ensure the smooth running of the section and see that all areas and section maintain the Raffles the Palm Standard. Cook any food on a daily basis according to business requirements.
• To report for duty punctually wearing the correct uniform and name badges at all times
• Organize together with de Chef de Partie the shift on his/her section with regards to mise-en-place production and its service.
• Take orders from his/her Chef de Partie and carry them out in the correct manner
• Together with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in the section.
• Maintain good employee relations and motivate colleagues
• Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.
• Responsible for completing the daily checklist regarding mise-en-place and food storage.
• Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.
• Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.
• Check the main information board regarding changes in any Banquets or other information re the organization.
• Keep the section clean and tidy.
• Pass all information to next shift
• Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef.
• Check Commis Chefs on his/her section: e.g. regarding personal hygiene.
• Assist the Chef de cuisine in composing new recipes and menu ideas.
• Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.
• The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate

Qualifications

• Minimum of 2-3 years' experience in a fine dining or luxury hotel kitchen environment

• Culinary diploma or equivalent qualification from a recognised culinary institution

• Proven experience in supervising a section of a professional kitchen

• Excellent knowledge of food safety regulations and HACCP principles

• Strong attention to detail and commitment to maintaining high-quality standards

• Proficiency in a variety of cooking techniques and culinary preparations

• Ability to work effectively under pressure in a fast-paced environment

• Excellent time management and organisational skills

• Strong communication skills in English, both verbal and written

• Proficiency in using modern kitchen equipment and technologies

• Knowledge of current culinary trends and techniques in fine dining

• Additional Information

• Opportunity to join the first Raffles in Bahrain

• Employee benefit card offering discounted rates in Accor worldwide

• Learning programs through our Academies

• Opportunity to develop your talent and grow within your property and across the world!

• Ability to make a difference through our Corporate Social Responsibility activities.