Chef de Partie - Asian Cuisine
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Chef de Partie - Asian Cuisine

Cosa comprende il lavoro

When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We welcome guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experiences, we encourage you to explore your next career opportunity with Sheraton.
POSITION SUMMARY



Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.



Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Su di te

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
• Completion of daily required food safety records to comply with HACCP & Sous Vide SOP's
• Have experience in working and managing a multi station all day dining kitchen concept.
• Ability to supervise and maintain a high level of food production, preparation and delivery throughout the kitchens.
• Be knowledgeable of classic food & modern preparation, dishes and cooking.
• Have experience in world cuisines like European, North American, East Asian, South Asian and or Middle Eastern Arabic.
• Have experience with working with & supervising a large brigade of chefs on a daily basis.
• Be able to demonstrate this knowledge on a daily basis through flawless execution each and every time
• When appropriate meet guests to assist with specific requirements related to food.
• Knowledge of hotel policy and fire-safety procedures.
• Knowledge of Kitchen based firefighting equipment and the appropriate extinguisher for the appropriate fuel element in the event of a fire
• To maintain high standards of personal hygiene at all times.
• To project a pleasant and positive professional image to all contacts at all times.
• Complete PMP to set timescales.
• Be appropriately aware of actions required in order to assist in managing the kitchen P&L, kitchen related GEI and LRA standards.
• Effective menu planning, implantation and direction through menu engineering, costings, recipes and photography.
• Manage the kitchen team, through department rota’s, training and communication meetings.
• Be proactive in feedback on current menus and actively work on dish concepts for future menus
• Holder of an intermediate Health & Hygiene Certificate.
• Deputize for the Exec Chef/Exec Sous in their absence
• To act as a role model for more Junior Chefs in conduct, language and skill. To act as an ambassador for the hotel and the venues when required
  • Lingua richiesta: Inglese.

L'azienda

Sheraton Grand Hotel, Dubai located in the heart of Dubai, United Arab Emirates on Sheikh Zayed Road is your crossroads to Dubai. The 474 luxurious rooms and suites are equipped with the comfortable Sheraton Sleep Experience beds and enjoy magnificent views over Dubai from the floor-to-ceiling windows.

On the 52nd floor, the Soul Wellness & Spa welcomes guests to sample a menu of relaxing treatments whilst Sheraton Fitness offers an array of health and fitness options to enhance your sense of well-being whilst travelling. The hotel provides a complimentary shuttle bus for staying guests to the Mall of the Emirates and La Mer beach.

The hotel's business and meetings centre feature six meeting rooms, and one large, adaptive ballroom and the dedicated Events Team is on-hand for all requests and queries. The restaurant options include Feast, &More by Sheraton, and Larimar by Dawn & Dusk.

Enjoy our hotel located minutes from Dubai International Airport, The Dubai Mall, Burj Khalifa and opposite the Dubai World Trade Centre.

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Chef de Partie - Asian Cuisine

Dubai, Emirati Arabi Uniti

A tempo completo, A tempo indeterminato

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