Sr. Chef de Partie (Aabic Speaker) – Upto AED 11K – Dubai

Position: Sr. Chef de Partie (Aabic Speaker) 

Location: Dubai

Salary: AED 10,000-11,000/Month

Additional Benefits: Medical & Annual Airfare for self

Required experience:

  • Chef de Partie: 5 years

Required language:

  • Arabic & English

NOTE:  To avoid spamming with irrelevant resumes, we suggest genuinely interested candidates to read through the entire job description to understand and verify the suitability of your profile for this role before applying. Only shortlisted candidates will be contacted.

Due to the nature of the business , hiring manager prefers to hire Arabic speaking candidates.

We have a vacancy for an Arabic Chef (Sr.Chef De Partie) to be based in Jebel Ali. The job holder will be reporting to the Head Chef.

Purpose of the role:

The Chef de Partie is responsible for supervising staff and ensuring high levels of food preparation in order to deliver high quality food. The Sr. Chef de Partie is also responsible to assist with food cost controls.

Key Areas of Responsibilities:

  • Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  • Estimate amounts and costs of required supplies, such as food and ingredients.
  • Inspect supplies, equipment, and work areas to ensure conformance to established standards.
  • Instruct Chefs and other workers in the preparation, cooking, garnishing, and presentation of food.
  • Order or requisition food and other supplies needed to ensure efficient operation.
  • Closely work with Head Chef & HR to recruit and hire staff, including cooks and other kitchen workers.
  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Supervise and coordinate activities of cooks and workers engaged in food preparation.
  • Collaborate with In house Nutritionist to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
  • Check the quality of raw and cooked food products to ensure that standards are met.
  • Check the quantity and quality of received products.
  • Demonstrate new cooking techniques and equipment to staff.
  • Record production and operational data on specified forms.
  • Coordinate planning, budgeting, and purchasing for all the food operations. Plan, direct, and supervise the food preparation and cooking activities of the kitchen.

SUPERVISORY RESPONSIBILITIES

  • Train, supervise, counsel and discipline all employees in the department.
  • Provide, develop, train, and maintain a professional work force.
  • Ensure all services to members are conducted in a highly professional and efficient manner.
  • Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.

OTHER SKILLS AND ABILITIES

  • Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
  • Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
  • Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.
  • If you have done the exact job responsibilities mentioned above for the last 2 years consistently in India then please forward the copy of your CV to call MariaATmacgroup.mePlease retrain from applying if your profile is not the exact match for this role .
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22 thoughts on “Sr. Chef de Partie (Aabic Speaker) – Upto AED 11K – Dubai

  1. george says:

    Wrong email adders dear can you provide corecet one please

  2. Basem Khalil Ibrahim says:

    Dear Mr. Sajith,

    Dear Sir/ Ma’am,

    Your posting on Hosco for an Arabic Chef recently caught my eyes.

    I am passionate about food, keen to be involved in everything that goes on in a kitchen and dedicated to providing a high level of customer service. I will bring to your kitchen; fresh cooking ideas, new perspectives and a diversity of experiences. In the past I have worked as an Arabic Chef in Hospitality Company here in Dubai and in Abu Dhabi for 10 years, where I have been prepared wide variety of foods and making sure that the preparation and production is well organized.

    On a social level, I am able to interact with and maintain positive relationships with people from all walks of life. Right now I am looking for a long-term position that offers a great work life balance.

    My qualifications are furthered detailed in the attached resume. I welcome the opportunity to meet you and discuss the value that I can give to your organization.

    Yours sincerely,
    Basem Khalil Ibrahim

  3. Reda abd el aziz mohamed says:

    Dear Mr. Sajith,
    Greetings ….
    I am honored to look forward to my autobiography
    I join the team … I have experience in the kitchen world for 28 years.
    Most of them worked in the Gulf States, achieving more goals for employers
    My experience with Arab and Continental cuisine and keen to follow up what is new in the world of kitchens..
    I am happy to receive an evaluation of my resume
    And join you . thanks& best regards..,

    Reda abd el aziz .,

  4. mohammad saeed says:

    I wish to join your working group and be a milestone in the experience
    have a great experience in food More than 20 years

  5. mohammad saeed says:

    I wish to join your working group and be a milestone in the experience

  6. Amr Fares says:

    I am trying to find job i need it

  7. george says:

    George Moussa Makhoul
    P. O BOX 22700
    DUBAI, U A E
    MOBILE NUMBER +971567390989
    EMAIL: George.makhol@yahoo.com
    OBJECTIVE:
    Extremely-passionate and motivated Sous Chef, eager to deliver exceptional culinary services utilizing profound cooking skills, station coordination expertise and an aesthetic taste for fine dining. Offers 11+ years’ hands-on experience in monitoring and coordinating various cooking stations while demonstrating high culinary standards and offers a verifiable track record of creating and delivering superb food with uniquely blended combinations from various cuisines.
    PROFESSIONAL HIGHLIGHTS:
    • 11years’ experience in managing kitchen operations and supervising staff
    • Demonstrated ability to prepare hygienic and delicious food following prescribed menu, recipes and techniques
    • Well versed in assigning responsibilities to culinary staff
    • Known for setting deadlines ensuring the timely completion of work
    • Able to create and maintain excellent rapport with the patrons and co-workers
    • Competent at preparing and organizing banquet as well as restaurant meals
    • Have a good experience in Continental cuisine and specialty Lebanese, Syrian, Turkish foods
    WORK EXPERIENCE:
    Sous Chef |The Butcher Shop & Grill-City Walk & MCC-Mar-2016-present

    • Supervise all station employees and ensure they comply consistently with the standard recipes and serving portions, cooking methods, quality standards, kitchen rules, hygiene regulations, policies and procedures
    • Implement security / fire / safety procedures according to the set rules and regulations and report any incidents to hierarchy
    • Control all dishes ready for serving to make sure they are produced according to quality, presentation and time specifications, and take all measures and make prompt decisions to avoid unsatisfactory products
    • Record waste items on the relevant forms and accordingly reduce the wastage of products to assist in cost control
    • Follow up on orders with suppliers, receive goods, check specifications, secure appropriate storing and sign acknowledgment receipts accordingly
    • Validate the par level needed for all products
    • Train team members on all key responsibilities in the kitchen and ensure that they comply with the set statutory regulations
    • Up sell products while operating in the butcher shop
    • Assist in carrying out functional supervisory responsibilities that include planning and assigning tasks, setting deadlines, monitoring results and quality, and relaying team’s request to hierarchy
    Sous Chef | Kosebasi Restaurant Abu Dhabi | July-2014 – Feb-2015
    • Provided guidance and support to all kitchen staff
    • Ensured that all food served is arranged properly and met quality standards
    • Ensured that kitchen work is completed within the timelines
    • Gave instructions to cooking workers on fine points of cooking
    • Maintained hygiene standards of kitchen and equipment
    • Directed and instructed kitchen personnel in their individual tasks
    • Prepared individual orders when requested
    • Ensured food preparation procedures for quality, uniformity and accurateness
    • Reviewed delivered product and ensured appropriate storage
    • Observed employees engaged in portioning, preparing, and garnishing foods
    • Ensured the defined methods of cooking and garnishing
    Sous chef |preopening Kosebasi restaurant Sharja-Aug-2012-jun-2013
    • Help in the preparation and design of all food and drinks menus
    • Produce high quality plates both design and taste wise
    • Ensure that the kitchen operates in a timely way that meets our quality standards
    • Fill in for the Executive Chef in planning and directing food preparation when necessary
    • Resourcefully solve any issues that arise and seize control of any problematic situation
    • Manage and train kitchen staff, establish working schedule and assess staff’s performance
    • Order supplies to stock inventory appropriately
    • Comply with and enforce sanitation regulations and safety standards
    • Maintain a positive and professional approach with coworkers and customers
    Junior sous-chef | Kosebasi Restaurant – Dubai | June 2010- April-2012
    • Assisted and supported the executive chef in routine and specific tasks
    • Ensured customers are served well-on-time and effectively
    • Helped with the planning of menus and meals
    • Maintained high food quality and presentation
    • Supervised the preparation and service of food
    • Rotated products to avoid spoilage
    • Handled concerns in the kitchen
    • Trained and oversaw kitchen workforce on recipe procedures, preparation and cleaning duties
    • Assisted to the sales and cuisine team
    • Monitored food expenditure
    • Performed product inventory
    • Helped executive chef to pick and train kitchen personnel
    • Assisted cooks on the preparation, cooking and presentation of different foods in the restaurant

    Chef de partie | The cove Ras Al Khaimah | Aug 2009 May- 2010
    •Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
    •Coordinate daily tasks with the Sous Chef or Executive Chef
    •Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
    •Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
    •Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions
    •Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
    •Consult and check on daily requirements, functions and last minute events
    •Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment
    Daim chef de partie | The cove Ras Al khaimah | Jun- 2008-March 2009
    •Support the Chef de Partie or Sous Chef in the daily operation and work
    •Work according to the menu specifications by the Chef de Partie
    •Keep work area at all times in hygienic conditions according to the rules set by the hotel
    •Control food stock and food cost in his section
    •Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
    •Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
    •Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
    •Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
    •Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
    Commie1 | Al Bustan Rotana Hotel U.A.E | Jan- 2008 – July-2008

    •Support Chef de Partie or Demi Chef de Partie in the daily operation and work
    •Work according to the menu specifications by the Chef de Partie
    •Keep work area at all times in hygienic conditions according to the rules set by the hotel
    •Control food stock and food cost in your section
    •Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
    •Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
    •Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
    •Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control

    EDUCATION & CERTIFICATIONS
    2004 – 2007 – High School Degree, Syria–Safita
    Serve Safe Certification
    SPECIAL SKILLS AND ABILITIES
    • Good communication organizational and management skills
    • High level of personal hygiene
    • Bilingual: Fluent in English, Arabic
    • Ability to resolve conflicts efficiently
    • Attention to detail – Ability to quickly discover and resolve problems
    ______________________________________________________________________
    References: Available on request

  8. Hasan says:

    I have a nice experience for Arabic &Italian &Chinese &Indian &Tandoori &American &French & and barbecue

  9. faouzi says:

    Hi I am Arabic nation chef arabic continentale exp

  10. fadi says:

    Hi. have nice day.. Looking for job Arabic chef hot &cold kitchen

  11. MD Rashid says:

    Dear sir ,I have you CV AutoCad civil

  12. Sameh taiar says:

    Hello,would to join your group and wish I can receive any reply of you and I can do as a Sr chef DE party in your group ,tnx .

  13. hossam says:

    chef hossam 4 years in dubai

  14. Hi I’m chef Hossam I’m working in jumierah group now

  15. Hi I’m Hossam. Im working arabic chef in jumierah group. I hope to work with Mac group. Thanks

  16. Zafer says:

    To whom it may concern,
    Please find my CV attached to this email, I am really interested in this position.

    Best regards,
    Zafer

  17. I’m Arabic sous chef I have experience 11years in the kitchen

  18. Mohammad says:

    Looking for job

  19. Majdi says:

    I am an Arabic chef with 17 years of experience and looking for new challenges

  20. Mohamed Abd Latif says:

    Career Ambition
    ——————–
    I am keen on to pursue a career where I can apply what I have learnt and be in line with existing work culture and the mission & vision of the company, thus creating a better Standards and enhanced performance of the company.
    ___________________________
    Present Career Object
    —————————-
    Eager and duty ready to accept position as a junior sous chef to use my skills and training to better serve the guest and my employer to the best of my means.
    ________________________________
    Personal Qualifications
    —————————–
    Dependable, cooperative, friendly, patient, hardworking and eager to learn handled responsibilities as a Chef de Partie. An economistand a reliable team player in hotel management, resilient and hardworking.
    ———————————————————–
    _____________________________________________________
    Years of Experience: 2002 To 2016 ( 14 years experience )
    _____________________________________________________

    DUTIES & RESPONISIBILITIES

    1. Be creative and assist in dish and menu development.
    2. Manage and deliver the production needs of the section to the required standards.
    3. Report all important issues back to senior chefs.
    4. Communicate effectively within the section and the kitchen environment.
    5. Manage time through effective planning of work, maintaining a high level of productivity.
    6. Motivate team members through positive behavior.
    7. Utilize coaching skills and demonstrate the development of other team members.
    8. Participate in the organization of ordering, cost controlling and wastage of food.
    9. Support decisions made and adapt to changes, showing flexibility and enthusiasm
    10. Implement and follow strict rules of personal hygiene.
    11. Report any sickness immediately to a senior chef.
    12. Accurately record working hours and achieve an average of 12 hours per month.
    13. Show alertness, vigilance and attention to detail of all work.
    14. Comply with all Company Policies and legal requirements with special reference to Health and Safety.

    Languages Known
    ——————-
    English (Read, Written, Spoken)
    Arabic (Mother Tongue)
    ——————-
    Skills
    Strong computer skills with specific knowledge in Microsoft Excel (Advanced) / Word / Power point / Out Look
    _____________________________
    I have experience in American cuisine all kinds of Stuffed Crust the American Pizza.
    and Italian cuisine all kinds of Italian pizza and pasta.also I have experience in Arabic hot & cold cuisine
    Currently working as a Chef de Partie in In room dining and pool &
    beach restaurant .
    I have experience in working on the Beach hotel kitchen, also a kitchen room service hotels.
    Kind Regads

  21. MAC Group says:

    Reblogged this on MAC Group and commented:

    Now Hiring !

  22. Civivivikbkbovov kbovovohohogovovobobobobo kbovovovovovovo

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