وصف الوظيفة
Role Overview
Chef de Partie at Anantara Mina Al Arab Ras Al Khaimah Resort, operated by Minor International. The position is based at the Anantara Mina Al Arab Ras Al Khaimah Resort in Ras Al Khaimah, United Arab Emirates.
Company Overview
Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, founded in 2001 in Thailand. The brand embodies authentic hospitality inspired by the Sanskrit word meaning 'without end', reflecting a spirit of freedom, movement, and harmony. Anantara operates across captivating locales worldwide, from pristine beaches and private islands to ancient sites and vibrant metropolises. The Anantara Mina Ras Al Khaimah Resort offers overwater luxury on the Arabian Gulf in a pristine eco-sanctuary, located in the northernmost emirate of the UAE, approximately 45 minutes from Dubai.
Role Purpose
The Chef de Partie organizes and oversees all activities within a restaurant kitchen area, ensuring safe, efficient, and profitable operations within the hotel framework while upholding Minor Hotels' culinary standards and contributing to the development of restaurant cuisine concepts.
Key Responsibilities
Operations & Kitchen Management
- Organize all activities within the Restaurant Kitchen area in collaboration with the restaurant chef.
- Ensure safe, smooth running, and profitable operation of the kitchen within the hotel framework.
- Maintain outlet safety at all times.
- Take responsibility for asset management of all outlet property and facilities.
- Work efficiently in a fast-paced environment and under pressure.
Culinary Standards & Quality Assurance
- Support the development of Restaurant cuisine concepts and standards.
- Adhere to Minor Hotels food preparation and presentation guidelines to ensure consistent quality culinary offerings to guests.
- Continually recommend improvements and additions to Minor Hotels presentation guidelines.
- Maintain proficiency in menu preparation, portion control, and quality assurance.
Food Safety & Compliance
- Maintain food safety and protection standards at all times.
- Ensure all food in working areas complies with food handling techniques, including dating, proper storage, and rotation.
- Maintain basic food safety and sanitation practices.
- Demonstrate comprehensive understanding of food safety, hygiene, and HACCP principles.
- Understand and comply with occupational health and safety (OHS) regulations and safe kitchen practices.
Inventory & Cost Management
- Manage inventory and food cost control to minimize waste.
- Be familiar with local market and suppliers.
- Recommend menu changes according to seasonal product availability.
Team Leadership & Development
- Supervise, train, and mentor junior kitchen staff.
- Participate in departmental training to improve departmental skills and hotel service levels.
- Provide Team Members with the training and resources to take care of guests.
- Demonstrate strong organizational, time management, communication, and teamwork skills.
- Promote positive inter-departmental relations through candid communication and cooperation.
Kitchen Equipment & Facilities
- Demonstrate knowledge of kitchen equipment operation, maintenance, and safe handling procedures.
Additional Duties
- Perform related duties and special projects as assigned.
Qualifications & Experience
- Strong knowledge of food preparation, cooking techniques, and presentation standards.
- Comprehensive understanding of food safety, hygiene, and HACCP principles.
- Experience in inventory management, food cost control, and minimizing waste.
- Knowledge of kitchen equipment operation, maintenance, and safe handling procedures.
- Ability to supervise, train, and mentor junior kitchen staff.
- Understanding of occupational health and safety (OHS) regulations and safe kitchen practices.
Skills & Competencies
- Proficiency in menu preparation, portion control, and quality assurance.
- Strong organizational and time management skills.
- Strong communication and teamwork skills.
- Ability to work efficiently in a fast-paced environment and under pressure.
Additional Information
- Flexibility to work shifts, weekends, and public holidays.