Chef De Partie Pastry
REGENT SEVEN SEAS WORLDS MOST LUXURIUS CRUSE SHIP
Total years of experience :12 years, 8 Months
working on board (Had To Leave On Due the Covid 19 Pandemic) Regent Seven Seas Cruises is a luxury cruise line, formerly known as Radisson Seven Seas Cruises, headquartered in Miami, Florida. The company offers cruises which visit over 300 ports worldwide.
as they closed the Shangri-La hotel.and re-opened it as JW MARRIOTT HOTEL ------272 rooms and suites and 42 apartments The JW Marriott Marquis City Centre Doha Hotel
as they closed the Shangri-La hotel.and re-opened it as JW MARRIOTT HOTEL ---- 272 rooms and suites and 42 apartments with panoramic views of Dohas spectacular skyline.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and cooker.
Monitors related equipment, reporting any problems or inconsistencies to the Ex. Chef.
Assumes responsibilities of the
Chef de Partie in their absence.
Performs other related duties as required.
Support Chef de Partie or Sous Chef in the daily operation and work.
Prepares and services all food items according to Hotel recipes and standards.
Ensures consistency in taste and presentation of all food items.
Maintains daily mis-en-place and prepares certain food items for the following days duties.
Has the ability and flexibility to work in all areas of the kitchen such as hot & cold line
Has the ability and flexibility to be scheduled for opening and closing shifts in the Restaurant and Banquet Production as well as weekends.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
To set up the Mise en place for the various periods according to performance standards.
To have a complete understanding of, and adhere to the company's policy relating to fire, hygiene and safety.
To ensure that operating and kitchen equipment are maintained to a good standards with minimum breakage.
To collect food requisition from Stores.
To follow strict hygiene rules and maintain what we have already achieved with HACCP throughout the restaurant.
Keep the section clean and tidy.
Pass all information to next shift about functions and activities.
Mise-en-place (report everything).
To maintain good working relationships with colleagues and all other departments.
Work to the specifications received by the direct reports and supervisors regarding portion size, quantity and quality as laid down in the recipe index.
Must be mature, passionate, committed, flexible and a team player to all positions.