DCDP

Food and Beverage • Jeddah, Saudi Arabia

Overview

Responsible for coordinating, supervising, and directing Kitchen operations, while
maintaining high quality products and service levels. Making sure all “Food Hygiene” and
“Health & Safety” standards are always adhered to. 

Job Responsibilities:

  • Organize 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 manner.
  • Together 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 Sous Chef & Chef de Cuisine in order to achievethe high stock rotation desired in the section.
  • Maintain good employee relations and motivate colleagues.
  • Work 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 and /or Chef de Cuisine.
  • 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 shift.

About functions: 

  • Mise-en-place (report everything).
  • Make sure night is covered.
  • Accidents and sickness to be written in logbook and report to the Executive Sous Chef & Chef de Cuisine.
  • 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.

Experiences & Qualifications

  • 2 years’ experience as Commis or similar position.
  • Basic Food and Hygiene training certification.
  • Strong communication skills, verbal, listening and writing.
  • Innovative, pro-active, and reliable.