Amazonico Restaurant Ltd-DIFC hiring Chef de partie at Mýkonos, Greece

JOB OPPORTUNITY - MYKONOS, GREECE
CHEF DEPARTIE - GRILL SECTION (EU/GREEK NATIONAL)
PAPAIOANNOU RESTAURANT

PURPOSE OF POSITION
As the Chef De Partie, you will be supporting the kitchen to prepare high standard food preparations at the times.
To be responsible for a section of the kitchen, maintaining the standard of the product, hygiene, and motivation to have the best level.
You will work within teams with a desire to progress and further achieve.

KEY ACCOUNTABILITIES

Responsibilities
• Ensure that all potentially hazardous foods are at the correct temperature according to the HACCP guidelines.
• Ensure compliance with food hygiene and Health and Safety standards.
• To complete all storage, stock rotation and cleaning tasks for the section to the required standard within the given time.
• You should be able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are always of the highest quality.

Departmental Responsibilities
• Ensure all food is prepared as per food preparation requirements.
• Monitor and make sure that proper inventory for your section is given high importance and priority in order to achieve budgeted food costs.
• Make sure to inspect the quality of the food in your section before serving.
• Ensure strict compliance with food handling and sanitation standards.
• Ensure compliance with all applicable laws and regulations.
• Ensure to be knowledgeable of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• To check and arrange the deliveries in each section as required.

Role Responsibilities
• Take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Coordinate daily tasks with the Sous Chef.
• Ensure that all food being prepared is with high quality dishes within the specialty section.
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Consult daily with Head Chef/Sous Chef on the daily requirements, functions and also about any last minute events.
• To compile the list of and complete daily mise en place tasks for the section to the required standard within the given time.

Job Description
Position Title:
CHEF DE PARTIE

Operations
• To always act and perform accordingly to Papaioannou standards and protocols.
• To ensure each section is controlling mise-in-place quality, quantity and is storing it correctly.
• Follow good preservation standards for the proper handling of all food products at the right temperature.
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately.
• Assist in loading service counters and to ensure the availability of sufficient supplies as and when directed before and during the service period.
• Always keep all work areas and surfaces clean and tidy and assist with routine cleaning schedules as required.

People Management
• Ensure proper grooming and hygiene standards for all subordinates.
• Delegate duties to subordinates as per the menu requirements.
• Help identifying the developmental needs of subordinates and provide coaching, mentoring, and helping them to improve their knowledge or skills.
• To work as a team to promote harmonious working relationships within kitchen team.
• To ensure each section is controlling mise-in-place quality, quantity and is storing it correctly.
• Deputize and take responsibility in the absence of the Head Chef/Sous Chef.
• Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment.

Communication
• Support your shift internal communications requirements linking kitchen personnel with other operating departments.
• Properly address concerns and communicate with all subordinates on how to control food storage activities and ensure that all food is kept in prime condition and a good method stock rotation is used in all areas and sections of the kitchen.

Leadership
• Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively.
• To ensure correct methods are used for preparation of food and to check presentation.
• Check periodically expiry dates and proper storage of food items in the section.
• Ensure that you have full awareness of all menu items, their recipes, methods of production and presentation standards.