Job Description

Date Posted: 2009-10-29 Ref. JB1344621

Chef De Partie- Garde Manger (Alfardan Hospitality)

•To assist, supervise and control the events, the production in general and the à la carte production
•To prepare every courses as well as mis en place at the respective post
•To ensure the quality of the prepared courses
•To be jointly responsible for the preparation of the market list
•To be jointly responsible for the daily store order
•To be jointly responsible for a cost-conscious acting at the respective post
•The daily control of the cold-storage houses and refrigerators
•To allocate the individual tasks to the Demi chefs de partie and Commis de Cuisine
•To be jointly responsible for the subordinated employees, especially trainees and apprentices
•To clear and take care of the equipment at the respective post
•To assist, supervise and control the events, the production in general and the à la carte production
•To prepare every courses as well as mis en place at the respective post
•To ensure the quality of the prepared courses
•To be jointly responsible for the preparation of the market list
•To be jointly responsible for the daily store order
•To be jointly responsible for a cost-conscious acting at the respective post
•The daily control of the cold-storage houses and refrigerators
•To allocate the individual tasks to the Demi chefs de partie and Commis de Cuisine
•To be jointly responsible for the subordinated employees, especially trainees and apprentices
•To clear and take care of the equipment at the respective post.

Skills

•Creativity Decorative Works (ie. Vegetables, Fruits, etc.)
•Knowledge in all Areas of Cold Food Production
•Conducting Training
•Deputizing Chef de Cuisine during Absence
•Food Hygiene Certificate
•Able to write Recipes and Costing
•Desire to compete in Culinary Competitions
•Understanding and following Training Plans
•HACCP Certification
•Understanding Food Cost
•Ambitious
•Self Starter
•Able to motivate Team
•Leading by Example
•Hardworking Attitude
•Enjoying Flexible Shifts
•Open for New Ideas
•English
•Local Language

Education

• 2-3 years Apprenticeship or Culinary College Training or Apprenticeship and Culinary College Degre