Demi Chef De Partie

Job description / Role

Key tasks
General Purpose
- To implement the preparation and presentation of all dishes in the assigned Place of Work, according to set standards, customer satisfaction and high level of sales in line with company policies and regulations under the general guidance of the Chef de Partie, in the implementation of the standard policies and procedures of the food and beverage operation and administration.

Main Responsibility

Operational:
- To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set.
- To be entirely flexible and adapt to rotate within the different sub-departments of the Kitchen or any other Department of the hotel as assigned and be able to perform all duties and tasks as per Master Task List for that Department.
- To be fully conversant with all the services and facilities offered by the hotel.
- To perform opening and closing procedures established for the Place of Work as assigned.
- To have a thorough understanding and knowledge of all Food & Beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives.
- To monitor operating supplies and reduce spoilage and wastage.
- To be responsible in guiding the Commis towards their job performance by giving feedback and discuss areas of improvement.
- To be responsible for consistently producing MEP and dishes to the recipe specs.
- To be responsible for establishing and maintaining high sanitation standards in the work station
- To maintain all service standards established in the kitchen and avoiding cross contamination
- Knows and understands all the Garde Manger policies and procedures in food production
- To assist the Chef de Partie in the production of the mise-en-place for the elaboration of the all menus according to the standard recipes.
- To manages time effectively, by meeting deadlines on time
- To assist the Chef de Partie in the preparation and distribution of all food items to all outlets and functions. And leads section in the absence of a Chef De Partie
- Ensure the Kicthen hygiene standards and level are maintained especially through correct hand washing procedures, correct food handling to avoid spoilage and cross contamination.
- To be responsible for the Kitchen's operation in the absence of the Chef de Partie
- To be able to recognize good quality products and presentation
- To ensure that the par stocks for all operating equipment and kitchen supplies are strictly adhered to and that the outlet is adequately equipped.
- To constantly strive for new innovative ideas in menu and new concepts of production and presentation and recommend them for possible implementation.
- To recommend corrective actions for unfavorable variances in food cost commitments
- To manage the preparation and distribution of Kitchen items to all outlets and functions under detailed instructions from Chef de Partie and Sous Chef.
- To perform departmental cleaning duties in the assigned section / outlet as per the established cleaning schedule in coordination with the Stewarding Department
- To ensure high quality production are achieved but keeping in mind the cost control
- To be responsible for the food hygiene and safety of the outlet by ensuring that all equipment's are working properly, properly maintained and are trained to work safely with it.
- To adhere to the health, hygiene and safety regulations in the kitchen in accordance to Sharjah Municipality rules & regulations in compliance with the HACCP policies and procedures, and is responsible to integrate them in the daily operation.
- To be fully aware and conversant of Accor spirit, values and goals and is responsible to integrate them in the day to day operation.

Requirements

- Skills
- Level of Education Vocational education Areas of study Cooking Professional experiences 1 to 2 years Languages essential English Optional languages Arabic
- Essential and optional requirements
- Desired candidate should have a minimum of 2 - 3 year experience in similar role in Hospitality industry
- Must be computer literate with effective communication skills and an excellent command of written and spoken English.
- Should possess a strong character with a harmonious attitude to lead a multi-cultural team to reach the set goals of the department.
- The ideal candidate will be a hands-on professional with a passion for service quality and excellence.
- Outgoing, creative and eager to share the HEARTIST philosophy and AccorHotels values with guests and associates.
- Access
- Excel
- Power Point
- Word
- HACCP

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.