Demi Chef de Partie / Butcher

Job description / Role

"A passion for perfection"

Swissôtel Hotels & Resorts is a distinctive group of deluxe hotels where we put the emphasis on our people. We strive to provide a motivating and rewarding environment that attracts inspired and talented people who are willing to bring news ideas, use & develop their knowledge to reinvent their career path.

Swissotel Makkah description :

Swissotel Makkah is Swissotel's first hotel to open in Saudi Arabia. The hotel offers 1487 elegant rooms and suites with modern design, complementing the values of today's Arab culture.

As part of the prestigious Abraj Al Bait complex, the deluxe Swissotel Makkah is a contemporary five-star hotel located in close proximity to the holy Masjid Al Haraam, overlooking the Ka'aba and the Grand Mosque.

Swissotel Makkah is part of a new urban development, including two restaurants, one executive lounge, two meeting rooms and a business centre. It has private entrances that make it easier for pilgrims to reach Al Masjid Al Haram.

Summary of Responsibilities:

Reporting t o Chef De Partie / Butcher , responsibilities and essential job functions include but are not limited to the following:
- Approach all encounters with guests and employees in a friendly, service oriented manner.
- Maintain regular attendance in compliance with Accor Standards, as required by scheduling which will vary according to the needs of the hotel.
- Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag while working.
- Comply at all times with Accor standards and regulations to encourage safe and efficient hotel operations.
- Promote a Fun / Professional and Disciplined work environment
- Actively share ideas, opinions & suggestions in daily shift briefings
- Ensure storeroom requisitions are accurate to minimize repeat visits
- Must be aware of standards & expectations
- Promote Health and Safety at all times
- Ensure proper hygiene as per Makkah Municipality and HACCP
- Maintain cleanliness and proper rotation of product in all chillers
- Minimize wastage/ spoilage
- Maintain consistent attendance of the job training sessions conducted by Chef de Partie
- Liaison daily with Outlet Chefs to keep open lines of communication & guest feedback during the absence of Chef de Party
- Strives to maintain & improve all food preparations & presentations
- Strives to improve J.D.P results for Western Pastry Quality
- Daily checks of all mise - en - place to ensure freshness & quality standards
- Assign and follow - up tasks as dictated by business volumes
- Performs any other reasonable duties as required by the department head.
- Handle and store meats, fish, and poultry in a sanitary fashion
- Adhering all safety and sanitation policies when handling food.
- Recognize quality standards in meats, fish, and poultry.
- Be able to maintain personal hand cutlery
- Have knowledge of quality and grading standards as described by the meat buyers guide
- Demonstrate proficiency in the following cooking techniques: sauté, frying, poaching, pan frying, broiling, grilling, roasting, braising, and understand which cuts of meat are best suited for all these various techniques.

Requirements

- Proficient in the English language (verbal & written), second language is an asset.
- Minimum of 4 years of progressive kitchen experience in a luxury hotel kitchen or a related field.
- High School diploma and/ or experience in a hotel or a related field
- Must be completed HACCP Level-3 Food Safety Management procedures & guidelines.
- Must be flexible in terms of working hours.
- Must be physically fit in order to lift items up to 35 Kilograms.
- Must have great leadership and communication skills.
- Must effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
- Must maintain composure and objectivity under pressure.
- Must be able to handle a multitude of tasks in an intense, ever-changing environment.
- Must be effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
- Must possess outstanding guest services skills, professional presentation and sophisticated communication skills
- Meet the minimum expectations of the Culinary Perceiver Interview
- Must be able to work in all areas of butchery production

About the Company

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.

We are much more than a world leader. We are 250,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,300 addresses and on our digital platforms. As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making "Feel Welcome" resonate as the finest hotel promise.

From luxury to economy and in every corner of the globe, AccorHotels'​ more than 20 brands meet all the needs of business and leisure travelers seeking comfort, attention and high-quality services.