About this role
Control the section for which responsible. Ensure the smooth running of the section and see that all areas and section maintain the Raffles the Palm Standard. Cook any food on a daily basis according to business requirements.To report for duty punctually wearing the correct uniform and name badges at all timesOrganize together with de Chef de Partie the shift on his/her section with regards to mise-en-place production and its service.Take orders from his/her Chef de Partie and carry them out in the correct mannerTogether with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in the section.Maintain good employee relations and motivate colleaguesWork to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.Responsible for completing the daily checklist regarding mise-en-place and food storage.Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.Check the main information board regarding changes in any Banquets or other information re the organization.Keep the section clean and tidy.Pass all information to next shiftAccidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef.Check Commis Chefs on his/her section: e.g. regarding personal hygiene.Assist the Chef de cuisine in composing new recipes and menu ideas.Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate Qualifications:
Minimum of 2-3 years' experience in a fine dining or luxury hotel kitchen environmentCulinary diploma or equivalent qualification from a recognised culinary institutionProven experience in supervising a section of a professional kitchenExcellent knowledge of food safety regulations and HACCP principlesStrong attention to detail and commitment to maintaining high-quality standardsProficiency in a variety of cooking techniques and culinary preparationsAbility to work effectively under pressure in a fast-paced environmentExcellent time management and organisational skillsStrong communication skills in English, both verbal and writtenProficiency in using modern kitchen equipment and technologiesKnowledge of current culinary trends and techniques in fine dining Opportunity to join the first Raffles in BahrainEmployee benefit card offering discounted rates in Accor worldwideLearning programs through our AcademiesOpportunity to develop your talent and grow within your property and across the world!Ability to make a difference through our Corporate Social Responsibility activities.