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Food Conductor - Chef De Partie

Job Number
Full Time
Rove Port Saeed
Job posting
28 Jul 2016

Key Accountabilities

Menu Planning / Production

  • Ensures adequate supply of raw material by checking stock levels daily
  • Prepares details for requisitions of supplies daily
  • Makes daily production lists for his/her section
  • Controls all sections of the mis-en-place for quality and quantity
  • Ensures freshness and speedy delivery of all meal orders at all times
  • Checks, tastes and ensures food quality of all food produced on a daily basis

Ensures all preparation of food is according to hotel recipes and presentation standards

 Kitchen Organization

  • Trains subordinate staff on the proper use of machinery and equipment and cleaning procedures
  • Ensures safe work practises are adopted at all times and reports any concerns to Sous Chef immediately
  • Trains and motivate all subordinates on a regular basis
  • Attends training sessions as scheduled

 Purchasing / Control / Store

  • Prepares on daily basis all food requisitions as assigned
  • Assists the Sous Chef to control food cost
  • Ensures that no merchandise is served from the kitchen without correct and proper voucher/docket
  • Consistently checks the temperatures in foods and follows proper food safety procedures with regard to chilling, re-heating and holding food
  • Checks all outlet sections prior to leaving from duty, to ensure cleanliness, proper disposal/removal of food and proper storing/labelling
  • Maintains cleanliness in all assigned areas, including refrigerators and freezers
  • Fully conversant with local food hygiene and HACCP standards as per Dubai Municipality

 General / Miscellaneous

  • Establishes and maintains effective employee relations at all times
  • Informs on a daily basis to the Executive Chef / Sous Chef all relevant information in operational and personal matters, including information which may not require the Executive Chef or Sous Chef’s action
  • Reports any equipment on the section which needs repair or maintenance


Qualification, Experience and Skills

Minimum Qualifications

  • Diploma from University, Hotel School, Hospitality Training Provider/Culinary School
  • Trade Certificates from Hotel Schools, Hospitality Training Providers/Culinary Schools
  • Additional Industry Accreditation from Professional Training Courses

Typical Experience

  • Minimum of 5 year working experience in the F&B industry
  • Minimum of 3 years industry experience in a high volume F&B operation
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