Chef De Partie

• Supervising, coordinating and participating in the preparation of mise en place cooking for all F&B outlets.

• Controls freshness, preparation techniques and storage of goods used.

• To check Demi Chefs / Commis Chefs on his/her section:  e.g. regarding personal hygiene.

• To assist the Chef de Cuisine in composing new recipes and menu ideas.

• Order and turnover of products in his section through daily inventory lists.

• Controls cooking procedures, portioning, garnishing and presentation of all dishes.

• Keeps effective contacts with colleagues of other departments.

• Is involved on other tasks and cooperates in special projects when required.

• Sets up work rosters of his section in consultation with the Sous-Chef.

• Allocates different tasks according to the mise en place list.

• To consistently provide and maintain the highest standard of guest care and service.

• To maintain a high standard of personal hygiene and grooming at all times.

•  able to demonstrate their application consistently.

• To have a good knowledge of all Rixos the Palm Dubai facilities and be able to answer guest questions in a quick, polite and helpful manner.

• To act on your responsibilities for Health and Safety at work.

• Minimum of 2-4 years’ experience in 5* hotel.

• Excellent communication skills, both written and verbal required.

• Be committed to exceeding guest expectations

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.