Cold Kitchen Chef de Partie

About the role

Renaissance Hotels is looking for a Cold Kitchen Chef de Partie in Dubai. The role assists the Sous Chef in ensuring the quality, consistency and production of the cold kitchen's areas of responsibility, while personally performing tasks, leading the staff and managing food-related functions. The candidate works with the team to improve guest and employee satisfaction while keeping the operating budget, and must ensure sanitation and food standards are met.

Key responsibilities

• Supervise the preparation and production of hot and cold food for buffet and a la carte menus, and supervise kitchen shift operations in line with Food & Beverage policies and standards.
• Maintain food handling and storage standards, plan food quantities and plating, and produce production prep lists.
• Help develop daily and seasonal menu items, estimate production needs and prepare and cook food for regular service and special events.
• Check the quality of raw and cooked products and create decorative food displays.
• Lead and coordinate cooks and kitchen workers, train staff on menu items, and act as the Sous Chef in his or her absence.
• Manage kitchen goals, budgets and safety standards, and handle guest complaints and feedback.
• Take part in employee performance appraisals, progressive discipline and hiring, and coach and mentor staff.

Required profile

• High school diploma or GED, or a 2-year degree in Culinary Arts, Hotel and Restaurant Management or a related major.
• 4 years of experience in culinary, food and beverage or a related field, or 2 years with a degree.