Chef de Partie

Joinus at Accor,wherelife pulseswithpassion As apioneerin the art ofresponsiblehospitality, the Accor Groupgathersmorethan45 brands, 5,600hotels, 10,000 restaurants, and lifestyle destinations in 110 countries.
Whileeachbrand hasitsownpersonality,whereyouwillbeable totrulyfindyourself,theyallshareacommonambition: tokeepinnovatingandchallengingthestatus-quo. Byjoiningus,youwillbecomeaHeartist®,becausehospitalityis, first andforemost, aworkofheart. Youwilljoinacaringenvironmentand a teamwhereyoucanbeallyouare. Youwillbein asupportiveplace togrow, tofulfilyourself, todiscoverotherprofessions and topursuecareeropportunities, inyourhotelor inotherhospitalityenvironments, inyourcountry oranywherein the world Youwillenjoyexclusivebenefits,specificto thesectorandbeyond, aswellasstrongrecognition foryourdailycommitment. Everythingyouwilldowithus,regardlessofyourprofession,willofferadeepsenseofmeaning, tocreatelasting,memorableandimpactfulexperiencesforyourcustomers,foryourcolleagues Hospitalityisaworkofheart, Joinus andbecomeaHeartist®.

Job Description

Job Description
- To report for duty punctually wearing the correct uniform and name badges at all times.
- Organize shifting in the section with regard to mise-en-place production and its service.
- Give tasks to Commis Chefs and check that they are carried out in the correct manner.
- Maintain good colleague relations and motivate colleagues
- Ensure that training on a one-to-one basis has been carried out and comprehended.
- Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index.
- Responsible for completing the daily checklist regarding Mise-en-place and food storage.
- Report any problems regarding failure of machinery and small equipment to the Sous Chefand to follow up and ensure the necessary work has been carried out.
- Keep the section clean and tidy.
- Pass all information to the next shift.
- Accidents and sickness to be written in log book and report to the Sous Chef.
- Check Commis Chefs on his/her section: e.g. regarding personal hygiene.
- Assist the Sous Chef in composing new recipes and menu ideas.
- Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.
- The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate. Qualifications
- Proven experience working asa Chef de Partie role with developing seniority
- Knowledge of various cooking techniques and cuisines
- Strong understanding of food safety and sanitation practices
- Ability to work in a fast-paced, high-pressure environment
- Capable and willing to be responsible for service during key periods
- Excellent attention to detail and organisational skills
- Strong communication and teamwork abilities Additional Information
- Strong interpersonal and problem solving abilities
- Fluency in English , additional languages are a plus By clicking the link above or any third-party link within this posting, you are leaving this site and going to a third-party website where the third-party website's terms and privacy policy apply