Job Summary:
An opportunity has arisen for a Chef De Partie (Cold Kitchen) to join The Palmery Team at Jumeirah Al Naseem. This role involves overseeing the cold kitchen section and ensuring the preparation and presentation of high-quality dishes in line with established standards.

Responsibilities:

• Prepare and cook high-quality food according to menu guidelines and recipes, as per instructions from the Sous Chef or Chef De Cuisine.
• Ensure all mise-en-place is freshly prepared and organized on time for service.
• Actively manage all aspects of the cold kitchen section, delegating tasks to junior kitchen staff to maintain smooth operations and quality standards.
• Monitor food preparation during busy periods and, in the absence of senior chefs, take charge of kitchen operations while adhering to all quality procedures.
• Assist the Chef de Cuisine and Sous Chef in developing seasonal and creative menu ideas using the finest ingredients.
• Maintain cleanliness and organization of the designated section, equipment, and utensils in accordance with hygiene and safety standards.
• Conduct regular inventory checks and manage stock rotation, ensuring proper dating and labeling of all food items.
• Plan and implement staff training programs in collaboration with the Sous Chef, providing guidance and mentorship to junior chefs and trainees.
• Participate in the design and execution of daily specials to enhance menu offerings and guest satisfaction.
• Uphold all safety and sanitation regulations to ensure a safe working environment for the team.
• Collaborate with other kitchen sections to ensure timely service and cohesive teamwork during meal periods.

Requirements:

• Proven experience in a cold kitchen role, with a strong emphasis on food presentation and quality.
• At least 2 years of experience as a Chef De Partie or in a similar role within a 5-star hotel or upscale restaurant.
• Strong communication and interpersonal skills to effectively collaborate with kitchen staff and other departments.
• Comprehensive knowledge of food safety and hygiene regulations.
• Ability to work well under pressure in a fast-paced environment while maintaining attention to detail.
• Creative mindset with a passion for culinary innovation and seasonal ingredients.
• Flexibility to work various shifts, including evenings, weekends, and holidays.

Level of Education:

• Culinary diploma or equivalent qualification from a recognized culinary school.

Work Hours:

• Flexible availability required, including nights, weekends, and holidays as necessary.

Experience in Months:

• Minimum of 24 months of experience in a cold kitchen or similar culinary environment.