Demi Chef De Partie - Emirates Dubai
- Overseas
- Not disclosed
- Permanent
- Added 10/04/2024
- Closing 10/05/2024
- Salveena Imbert
Embrace culinary innovation as a Demi Chef de Partie with Emirates, crafting elevated dining experiences in Dubai.
About the Company:
Emirates Flight Catering provides airline, events, and VIP Catering. In 2007, they launched a state-of-the-art complex dedicated to servicing Emirates flights. It is the largest facility of its kind in the world. In 2018 they expanded the facility with a wing dedicated to the production of Emirates First Class and Business Class meals.
Emirates Flight Catering is 90% owned by Emirates (Airline), with the remaining shares held by Dubai Airports Corporation. They also cater to other airlines operating at Dubai International airport, currently servicing more than 100 airline clients.
Place of Employment: Dubai, United Arab Emirates
Job Purpose:
Responsible for directly supervising production operation for specific section on a given shift/area in accordance with production department’s policies, procedures and safety & hygiene guidelines whilst ensuring efficiency and cost standards are adhered to.
Key Accountabilities:
- Allocate work to subordinates, observe the working methods and productivity of assigned staff, assist them, and coordinate with senior production staff to provide them with the necessary training.
- Supervise all staff within his shift/section and assume responsibilities for their quality of work.
- Actively participate in training of culinary skills to junior staff
- Seek guidance and assist the seniors in case of any issues, focusing on preparation of food, managing equipment utilization and operability, resource allocation on daily basis.
- Make decisions to receive or reject products in accordance with published guidelines & procedures, request replacements or substitutions and escalate issues when necessary.
- Monitor HACCP records, ensure appropriate and timely updates – report and take corrective actions for variations.
- Monitor, assess and revise recipes through trials and innovative ideas using previous experience and guidelines with a focus on reducing costs without compromising on quality within the section or area of operation, keeping the supervisors informed of any such trials or efforts.
- Propose, define and implement ways to reduce costs/ expenses in a pro-active manner in consultation with seniors.
- Check and ensure customer satisfaction by adhering to specifications, albums, recipes, procedures at all times
- Maintain high standards of food safety, quality & hygiene
Education Qualification:
- Minimum Senior Secondary School certificate or Diploma in Hotel management or Culinary
- Years of Experience: Minimum 3 years of experience including any apprenticeship or industrial training duration in the culinary field
- Area of Experience: Culinary field
- Effective communication skills
- Good organizational skills
- Attention to detail
- Strong interpersonal and problem solving abilities
- Ability to multi-task
- Effective task management
Further Details:
Contract type: 2 years Fixed Term
Employment Visa & Sponsorship: Provided by the Company
Joining Ticket & Air Ticket: Joining ticket and round-trip ticket after the completion of 18 months will be provided by the Company
Work Schedule: 9 hrs. per day / 6 days a week (including 1 hour break)
Medical Insurance: Provided by the Company
Annual Leave: 30 calendar days of paid leave per annum
Temporary Company Accommodation & Transportation: Provided up to a period of 6 months
Contract type: 2 years Fixed Term
Employment Visa & Sponsorship: Provided by the Company
Joining Ticket & Air Ticket: Joining ticket and round-trip ticket after the completion of 18 months will be provided by the Company
Work Schedule: 9 hrs. per day / 6 days a week (including 1 hour break)
Medical Insurance: Provided by the Company
Annual Leave: 30 calendar days of paid leave per annum
Temporary Company Accommodation & Transportation: Provided up to a period of 6 months