Chef De Partie( Cold Kitchen)

Job Description

Title: Chef De Partie( Cold Kitchen)

Company Name: Radisson Blu Dhaka Water Garden

Vacancy: Not specific

Job Location: Dhaka

Employment Status: Full-time

Educational Requirements:
∎ HSC
∎ Preferred Professional Certification: Professional course in Culinary Arts and managment
∎ Training/Trade Course: Diploma in Hotel Management

Experience Requirements:
∎ 4 to 6 year(s)

Job Responsibilities:
∎ Oversees the consistency of various preparations within the cold kitchen to ensure quality product and adherence to standard recipes.
∎ Prepares all cold food according to recipes, guidelines and standards set by the Executive Chef or hotel standards.
∎ Ensures that assigned work area has proper level of par stocks and supplies according to daily production sheets (based on house count), daily menus and banquets events.
∎ Always keeps all refrigeration, equipment, storage and working areas in clean, working condition in order to comply with health department regulations.
∎ Visually inspects, selects and uses only food items of the highest standard in the preparation of all menu items.
∎ Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
∎ Delegates and assists in preparing of cold food items like salads, sushi, cold cuts, salad dressings etc.
∎ Prepares daily requisitions for supplies and food items for production.
∎ Prepares all dishes following recipes and yield guides.
∎ Puts label and date for all products to ensure safekeeping and sanitation.
∎ Effectively communicates with other chefs and service staff in order to full fill and addresses any issues or needs requested by guests.
∎ Plans, prepares and sets up to provide quality service and product to all outlets requiring items from Garde Manger kitchen.
∎ Collaborates with the Sous Chef in menu development and implementation of banquet menus.
∎ Monitors waste and over production, as well as utilizes leftovers, ensures proper rotation and quality control.
∎ Maintains complete knowledge of and comply with all departmental policies, procedures and standards.
∎ Maintains complete knowledge of correct maintenance and use of equipment.
∎ Performs general cleaning tasks using standard hotel cleaning product as assigned to adhere to health standards.
∎ Establishes and oversees the production of bulk foods for supported outlets.
∎ Utilizes established company control procedures for food cost and food quality
∎ Performs all other job related duties as requested by the management.

Additional Requirements:
∎ Age 28 to 40 years
∎ Both males and females are allowed to apply
∎ Knowledge of local health and safety regulations
∎ Culinary certificate, degree or equivalent experience
∎ Excellent oral and written communication skills
∎ Able to resolve conflicts guests, supervisor and employee
∎ Ability to multitask and work well under pressure
∎ Knowledge on implementing HACCP standard
∎ Highly experienced candidates will get preference over qualifications

Salary: Negotiable

Compensation & Other Benefits:
∎ Lunch Facilities: Full Subsidize
∎ Festival Bonus: 3

Job Source: Bdjobs.com Online Job Posting.

Application Deadline: 31 Jan 2022

Company Information:
∎ 18 Jan 2022
∎ Radisson Blu Dhaka Water Garden
∎ Address : Airport Road, Dhaka Cantonment, Dhaka
∎ Web : www.radissonblu.com/hotel-dhaka
∎ Business : Five Star International Hotel

Category: Chef/Cook

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Source: bdjobs.com