Demi Chef de Partie

1 week ago

Dubai, Dubai, United Arab Emirates MOVENPICK Full time
Company Description

"Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality.

We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities.

Do what you love, care for the world, dare to challenge the status quo #BELIMITLESS"

We are Heartists
"Heartist" describes both our culture and who we are. Everything we do comes from the heart, and we're experts in what we do. Generous, attentive, and free, we ensure that everyone can come as they are, and feel like they belong. As one big team, we know that only together can we do amazing things

***We believe that the world is more welcoming when we're connected. So that we see what we have in common, instead of what sets us apart.

Life in Movenpick
The Place to Savour Life

  • We believe true hospitality is about turning small gestures into heartwarming moments.
We enable our guests to Savour the flavor of life, balancing small indulgence with what's good for them
- and good for the world.

Hotel:

Movenpick Hotel & Apartments BUR DUBAI

Movenpick Hotel Apartments AL MAMZAR DUBAI

Job Description:

The Role


Under the general guidance and supervision of the Executive Chef, and within the limits of established Mövenpick policies, assists in the overseeing and directing of all aspects of the hot meal production.


Key Deliverables and Responsibilities

Planning & Organizing:

  • The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing & manpower planning.
  • The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Cuisine or senior Chef on duty.
  • The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.

Operations:

  • The ability to motivate, supervise and be a role model for employees to follow and learn from.
  • The ability to run the day to day operation of any area of the kitchen in the absence of Chef de Cuisine or senior Chef on duty.
  • The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
  • The ability to distribute work equally to employees and follow up instructions as per hotel standards.
  • The ability to train and develop junior chefs.
  • The ability to expedite the "food pass" for a la carte restaurants.
  • The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests
  • The ability to discipline and ensure the quality of employee's work in the absence of a senior Chef.
  • The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees.
  • The ability to create, prepare and present menu items and specials as well as recipe preparation and cost calculation.
  • Possesses knowledge of basic butchering, portioning, preparation and storage of seafood, fish, pork, beef, chicken and other types of wild game and variety meats.
  • The ability to prepare stocks and sauces, meats and seafood's using traditional Western Food Techniques
  • To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break
  • The ability to follow instruction and work closely with the senior chef, Executive Sous Chef and Executive Chef.
  • The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.
  • To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.
  • To wear uniforms according to Mövenpick standards.
  • The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with Mövenpick established guidelines and standards
  • The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. "First in First Out" & "If you make the mess, you clean it up"
  • The ability to follow HACCP guidelines and municipality regulations at all times.
  • The ability to follow clean as you go policy and keep work area clean at all times.
  • The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
  • The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or sel

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