We are excited to find the next Heartist® Chef de Partie- Pastry to join the Raffles Dubai team!
Raffles Dubai promises exceptional standards of service inherent of the Raffles brand and complemented by Arabian hospitality values.
Our aim is to keep the Raffles Brand Promise of being an oasis for the Well-Travelled, offering Emotional Luxury to all our distinguished guests.
Raffles Hotels & Resorts is an award-winning, luxury international hotel company with a history dating back to 1887 with the opening of Raffles Hotel, Singapore.
The portfolio currently comprises eleven luxurious properties, from secluded resorts to city hotels in key locations around the world.
If you are looking for a dynamic environment for growth, please join us as a Chef de Partie in Pastry.
KEY ROLES & RESPONSIBILITIES
Responsible to have adequate raw products available in respective section to produce the daily volume of food required
Responsible to assist section head in continuous training of junior staff
Coordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other staff under his / her supervision
Check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards
Monitor and implement portion control established with the recipe cards and the butcher test; minimise waste and spoilage
Check stores and refrigerators and oversee proper storage and recycling of leftovers
Ensure effective communication among the kitchens and with other departments
Work closely with receiving and storeroom to ensure received goods meet Hotel’s quality standards specifications
Hygiene and Sanitation / Maintenance
Follow HACCP guidelines and ensure that staff comply with HACCP guidelines
Work closely with Chief Steward to monitor and ensure that all equipment cleaning is properly conducted and according to schedule
Check all machinery, ensure proper maintenance and usage of the equipment, and follow up with Engineering on work order forms
Ensure work areas and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitised as per HACCP policy
Ensure refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean
Check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean at all times, and the contents are always fresh and dated
Human Resources and Training
Trains and motivates all junior staff by direction of established Raffles’ standards
Report to Section Head on all staff and operation matters; assist in performance appraisals
Attend all allocated training classes, staff meetings and give suggestions for improvement
Monitor staff schedules and ensure punctuality at work
Coordinate Restaurant / Banquet / food production, and all specific duties to junior staff
Oral and written fluency in English
Knowledge of other languages and basic understanding of local language preferred
People & customer oriented
Motivator & self starter; displays initiative & creativity
Willing to work long hours with a positive attitude and high energy level
Apprenticeship or College level
Minimum of 3 years experience in the culinary field with at least 1 year experience in a similar capacity in an International Class Hotel