Chef de Partie - Chinese Cuisine

About the Position: Wynn Al Marjan Island is currently seeking a Chef de Partie to join the resort s Culinary team. The primary duties and responsibilities of this role are: • Monitor and assist with the Garde Manger workflow. • Requisition raw materials and monitor ingredients for quality control purposes. • Guarantee food is fresh, hygienic, and chilled and stored according to Company standards. • Maintain HACCP standards for dry and cold storage, and clean and tidy kitchen and utensils. • Monitor food preparation, kitchen costs, inventory levels, and portion and quality control regularly. • Monitor consumption and maximize capacity of resources and equipment. • Continuously improve health and safety standards. • Perform duties assigned by the Sous Chef and assume responsibilities in the Sous Chef's absence. • Deliver high-quality products to every outlet and guest. • Address guests requests and handle complaints promptly and to their satisfaction. • Assign kitchen workstations to Garde Manger Team Members. • Schedule rosters to maximize the kitchen s efficiency and productivity. • Maintain time and payroll records. • Test and correct any deviations from kitchen procedures swiftly through on-the-job training. • Interact with Department and Company Team Members, management, and contractors professionally and positively. • Attend department and inter-department meetings and share relevant information. • Encourage good relationships, promote team spirit, and ensure effective two-way and multicultural • Adhere to the Company policies and procedures and comply with the Code of Conduct. • Remain well-mannered, well-groomed, and hygienic as per Department and Company standards at all times. • Follow health and safety standards and strive for constant improvement to avoid health and injury hazards. • Participate in the Company recycling program and follow a strict discipline to reduce, re-use, and recycle wherever possible. • Perform any other duties as assigned. • Secondary school or above. • Excellent product knowledge of international cuisine. • Accurate knife skills. • Understanding of HACCP standards and guidelines. • Excellent leadership and supervisory abilities. • Ability to motivate, mentor, and guide team members to ensure optimal performance. • Good communication and interpersonal skills. • Ability to communicate clearly and effectively with staff and management. • Strong organizational skills to manage inventory, schedules, and daily operations efficiently. • Attention to detail to ensure cleanliness and compliance with health and safety standards. • Able to work on shifts and be flexible regarding work schedules according to business demand.