Demi Chef De Partie, Netsu (Japanese Steakhouse)

Job Description

An ideal candidate must have experience in high end / Michelin star restaurant with Japanese cuisine.<p><br></p><strong><u>Responsibilities</u></strong><p><br></p><ul><li>Assist the Chef de Partie in his daily duties and oversee his responsibilities during absence.</li><li>Washes and peels ingredients in order for them to be used in the production of dishes.</li><li>Ensure that all mise en place is prepared to the highest quality as per standards set by the superiors.</li><li>Ensure that all plating guides are followed according to set dish description, cooking method and presentation image.</li><li>Ensure the pickup of requisition is in time and organized properly in its corresponding storage area.</li><li>Check the inventory of the daily ingredients before each shift to assure correct amounts are stocked up to avoid running out of stock during service periods.</li><li>Store ingredients in dedicated containers, making sure that they are best preserved and labelled according to standard.</li><li>Ensure that working surfaces, tools, utensils and working area are cleaned and sanitized before and after usage as per food safety standard.</li><li>Adhere to strict personal hygiene standards at all times.</li><li>Effectively support, control cleanliness and maintenance of the kitchens and stewarding area at all times and support daily checks done by supervisors.</li><li>Ensure to follow through the food safety safe and sound standard set by Mandarin Oriental Hotel and in accordance’s the UAE’s Municipality rules and regulation.</li><li>Ensure customer satisfaction in accordance to the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.</li><li>Work as part of the team and assist other colleagues if required.</li><li>Support other outlets and banquet if requested by superiors.</li><li>Attend and participate in all required meetings and trainings as scheduled.</li><li>Perform any other reasonable duties as required by the superiors.</li><li>Solid experience in preparing, holding and cooking of food.</li><li>Ability to work long hours with a strong focus on operational excellence.</li><li>Ability to move, lift, carry, push, pull, and place objects weighing less than or equal to 15 kg without assistance.</li><li>Proven ability to successfully support the management to motivate and lead a diverse team.</li><li>Knowledge of the kitchen tools and utensils in order to perform the specific tasks.</li><li>Ability to handle multiple tasks effectively.</li><li>Knowledge of food hygiene.</li><li>Ability to understand effective approaches of communication with different individuals.</li><li>Able to communicate clearly with peers and superiors.</li></ul><p><br></p><strong><u>Skills &amp; Qualifications</u></strong><p><br></p><ul><li>High School qualification or equivalent.</li><li>Degree or Higher National Diploma in Hospitality/Culinary arts is preferred.</li><li>Experience as a Demi Chef de Partie in a high-volume hotel or free-standing restaurant with the highest levels of service preferred.</li><li>A minimum 2 years’ experience working in a 5-star or free-standing restaurant.</li><li>Verbal and written communication skills in English.</li><li>Verbal and written communication skills in Arabic or other languages are preferred.</li></ul>