Chef De Partie - Butchery

Job description

Company Description

It’s always festival season at Hyde where the vibe, music, and company is just right. A hotel experience like no other, we deliver on atmosphere, live shows, global flavors, and more. Representing a bohemian spirit and sense of discovery, Hyde is more than a brand, it's a state of mind. Hyde is part of Ennismore, a creative hospitality company rooted in culture and community, with a global collective of brands created by entrepreneurs and founders with purpose at their heart.

 

THE HYDE DUBAI

Step into a festival-inspired hotel at Hyde Dubai with a lively rooftop pool, four restaurants including the world-renowned Katsuya, and balconies to chill out on in every room.  Let your free spirit discover connection at every corner with live music, common spaces that inspire, and rooftop views of the Burj Khalifa you can’t get anywhere else.

Job Description

The Position

Organizes kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade. Promotes the work culture and the company’s core values.

 

DUTIES & RESPONSIBILITIES

·  To report for duty punctually wearing the correct uniform and name badges at all times
·  Organize shifting in the section with regard to mise-en-place production and its service
·  Give tasks to Demi Chefs and Commis Chefs and check that they are carried out in the correct manner
·  Write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Head Chef in order to achieve the high stock rotation desired in his/her section.
·  Maintain good colleagues relations and motivate colleagues
·  Ensure that training on a one-to-one basis has been carried out and comprehended.
·  Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index.
·  Responsible for completing the daily checklist regarding Mise-en-place and food storage.
·  Attend daily and monthly meetings with the Head Chef and other meetings as requested by the Director of Food & Beverage.
·  Report any problems regarding failure of machinery and small equipment to the Head Chef and to follow up and ensure the necessary work has been carried out.
·  Keep the section clean and tidy.
·  Pass all information to the next shift
·  Accidents and sickness to be written in log Book and report to the Head Chef.
·  Check Demi Chefs / Commis Chefs on his/her section:  e.g. regarding personal hygiene.
·  Assist the Chef de cuisine in composing new recipes and menu ideas.
·  Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.
·  The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.

 

 

 

Qualifications

QUALIFICATIONS & REQUIREMENTS :

·  Reading, writing and oral proficiency in the English language
·  Strong leadership, training and motivational skills.
·  Strong organizational skills and ability to work in stressful fast paced environment.

 

EXPERIENCE :

·  Minimum 2 years cooking experience.