Chef De Partie

1 week ago

Manama, Manama, Bahrain Gulf Hotel Bahrain Convention and Spa Full time 90,000 - 120,000 per year

1) Maintain and strictly abide by Bahrain sanitation/health regulations and hotel requirements.

2) Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.

3) Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.

4) Meet with Chef de Cuisine to review assignments, work closely as a team with Assist Chef De Cuisine, anticipated business levels, changes and other information pertinent to the job performance. Insure that Commis 1/2/3, Demi Chef's are working within the guidelines of tasks and in a timely manner.

5) Complete opening duties:

a) Set up workstation with required mis en place, tools, equipment and supplies according to standards.

b) Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.

c) Check production schedule and pars.

d) Establish priority items for the day.

e) Inform the Chef de cuisine of any supplies that need to be requisitioned for the day's tasks.

f) Transport supplies from the storeroom and stock in designated areas.

8) Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift.

9) Start prep work and production of items needed for the day.

10) Prepare all meals following recipes and yield guides, according to department standards.

11) Inform the Chef de Cuisine of any shortages before the item runs out.

12) Monitor quality and amounts of food on the service line.

13) Anticipate usage levels and prepare replenishments on a timely basis.

14) Check with Chef de Cuisine for any prep work needed by the main kitchen.

15) Maintain proper storage procedures as specified by Health Department and hotel requirements.

16) Minimize waste and maintain controls to attain forecasted food cost.

17) Disinfect and sanitize cutting boards and worktables.

18) Transport empty, dirty pots and pans to the pot wash station

19) Breakdown work station and complete closing duties according to department standards:

a) Return all food items to the proper storage areas.

b) Rotate all returned product.

c) Wrap, cover, label and date all items being put away.

d) Straighten up and organize all storage areas.

e) Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.

f) Return all unused and clean utensils/equipment to the specified locations.

g) Ice down hot items from the steam table, so they cool quickly.

h) Turn off all equipment not needed for the next shift.

I) Restock items that were depleted during the shift.

Job Type: Full-time

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