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

Now Hiring !

MAC Group

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…

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5 thoughts on “Sr. Chef de Partie (Aabic Speaker) – Upto AED 11K – Dubai

  1. Ishtiaq says:

    I m from pakistan I’m applying for manager position at your company. Based on the post description, I’m confident that I am fully qualified for the position and will be a strong addition to your team. I would appreciate a job interview at your earliest convenient
    Please find my resume attached.
    I can be reached at the number above or at my email address.
    Sincerely,
    Regards
    Ishtiaq

  2. 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
    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

  3. Mohammad Saber says:

    A challenging position as Chef , where I can contribute to its development using my gastronomic knowledge and organizational skills.

  4. Ahmed Ashour Yousef says:

    I’m looking for new challenge to add to my experience and new opportunitie with a good company motivate me to have a great future

  5. I am A Allrunder Chef KUTUBUDDIN KARIKAR

Apply only if the role is 70% match to your previous job role . Due to shortage of time/resources only shortlisted candidates will be contacted.- resume@macgroup.me

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