Chef De Partie
1 month ago
Introducing Raffles Al Areen Palace Bahrain, an extraordinary addition to Raffles Hotel's renowned portfolio. This ultra-luxury property offers a unique experience as "The Palace of the Secret Garden." With 78 private pool villas ranging from 1 to 3 bedrooms, Raffles Al Areen Palace Bahrain redefines luxury hospitality in Bahrain. Our spacious villas, starting from 400 sqm, feature private pools and jacuzzis, providing guests with ultimate relaxation and privacy. Our dedicated team of Raffles Legendary Butlers ensures exceptional service and attention to detail, creating unforgettable moments for each guest. Conveniently located just 40 minutes from the airport and 30 minutes from the City Center, Raffles Al Areen Palace Bahrain offers easy access to Exhibition World Bahrain, Bahrain International Circuit (BIC), and the Al Dana Amphitheater, making it an ideal choice for cultural, entertainment, and business destinations.
Job Description
What is in it for you:
- 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, like Planet 21
What you will be doing:
- Leads a shift, station or area of the kitchen, supervising a team of culinary professionals
- Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standards
- In conjunction with the Executive Chef and Sous Chefs; proactively prioritize, delegate, and assign duties to Journeypersons, Cooks Assistants and Stewards to ensure a consistently high level of service and quality food for our guests
- Leads by example, consistently ensures food quality, consistency and quantity are meeting established expectations
- Leads by example, consistently demonstrating positive behavior and performance
- Leads by example; ensures all established food safety protocols are followed, maintains the kitchen in a neat, clean and organized manner
- Leads by example, ensure food cost is managed; by controlling food waste through FIFO rotation, proper ordering, storage and preparation of all foods
- Leads by example, ensuring productivity and labour cost are managed; by maintaining a focused and productive approach for yourself and the cooks under your supervision
- Leads by example, by possessing a complete understanding of the menu, recipes and presentations, aware of potential food allergens in each dish
- Performs quality checks of all food prepared under your supervision, to ensure all food is prepared according to the recipes and standards specified by the Executive Chef or Sous Chefs
- Trains other cooks in all aspects of the culinary operation
- Contribute ideas to menu development, assist with recipe creation and documentation
- Liaise with other departments such as Banquets, Restaurants and Stewarding to ensure excellent communication in order to achieve smooth operational outcomes
- Collaborate with the Executive Chef or Sous Chefs during the preparation of performance reviews for fellow colleagues, i.e.: input, observations and opinions regarding behavior and performance
- Other duties as assigned
Qualifications
- Ability to work well under pressure in a fast paced environment
- Ability to work cohesively and collectively as part of a team
- Add diplomas/certifications required if needed
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