Thai-inspired design and gracious hospitality come together in the heart of the United Arab Emirates’ capital city.
Ranked among the World’s Top 100 Hotels, Dusit Thani Abu Dhabi is centrally located in the city’s new business and government district, within easy reach of the Eastern Mangroves, the city’s iconic seaside promenade and the Abu Dhabi National Exhibition Centre.
With its prominent glass tower, the five-star hotel welcomes guests with luxurious rooms and suites, while extended stays are accommodated in elegant executive apartments. An array of exquisite restaurants serve delicacies to satisfy any palate and a host of facilities and services, including Namm Spa and DFiT Fitness Centre, allow guests to nurture their minds and bodies.
Responsible for ensuring customer satisfaction of all clients. Participates in activities of cooks and other kitchen personnel engaged in preparing and cook foods in hotel, by performing the following duties. Reports directly to the Chef de Partie.
Prepares, cooks and serves any food delegated as your responsibility ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times.
Prepares appetizers plus meat and vegetables for entrees, as well as help with the proper presentation of the food.
Adheres to company procedures in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times and ensuring that all records of such are updated and kept.
Assists with the acceptance and storage of deliveries and that all-relevant company procedures are adhered to.
Maintains work area to a clean, hygienic and tidy state at all times.
To have an understanding of menu planning, writing and the implementation of stock controls and how this enables the kitchen to meet Gross Profit %.
Familiarizes with the opening and closing procedures of the kitchen and carry them out as rotated.
Implements cost savings procedures in electricity, operating supplies and other controllable costs in relation to kitchen operation.
To be punctual for work and report directly to the Supervisor or Manager on duty.
Maintains a grooming standard at all times whether in the public eye or back areas.
Reports any unusual incident, guest complains, lost and found, breakage and losses to the superiors..
Trains, coaches and counsels junior members of kitchen staff effectively and conducts on-the-job training for all kitchen personnel.
Provides assistance to co-employees within food & beverage and amongst other departments in the performance of tasks to foster team work and success for the Hotel.
Attends pre-meal briefing and de-briefing daily and the monthly F&B Staff Meeting as well as other training sessions organized by hotel for staffs. And conducts the role above in his absence.
Performs other tasks as assigned by superiors.
REPORT LINE & COMMUNICATION:
To assist the Head chef in ensuring that all culinary standards in that section comply with Hotel Policies and Procedures and Minimum Standards.
To maintain good working relationships with colleagues and all other departments.
At least 2 years of Demi Chef de Partie or Commis II experiences in a 5 star hotel
Have a strong working knowledge of western and other Asian Cuisine
Strong understanding of HACCP, possesses a high level of cleanliness, including personal hygiene and in the kitchen.
Demonstrates real passion for menu planning and leadership